Homemade Rayu From 'Japanese Soul Cooking'

• 1 tablespoon finely chopped ginger
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped scallion, white parts only
• 1/2 cup toasted sesame oil
• 1 tablespoon ichimi togarashi or ground ground Chinese red pepper
• 1 tablespoon coarse Chinese red pepper flakes

1. Add the ginger, garlic, scallion, and 1/4 cup of the sesame oil to a small saucepan. Place the saucepan over low heat and bring to a boil. Gently simmer for about 3 minutes over low heat, or until the ingredients turn golden. Gently swirl the pot while cooking to prevent the ingredients from burning. Pour the oil into a mixing bowl.
2. Add the ichimi togarashi and coarse red pepper flakes, and mix to combine. Allow the oil to come to room temperature, and then add the remaining 1/4 cup toasted sesame oil. Transfer the rayu to a glass jar.
3. To use, spoon the red rayu oil from the surface (so the chopped ingredients remain resting on the bottom). You can also strain the rayu through a fine sieve to remove the chopped ingredients from the oil, before pouring it into a storage jar.

ginger, garlic, scallion, sesame oil, ichimi togarashi, coarse chinese red pepper

Taken from www.seriouseats.com/recipes/2013/12/homemade-rayu-from-japanese-soul-cooking-cookbook.html (may not work)