Professional-Tasting Homemade Edible Ra-yu

• 1 large whole head of garlic Garlic (finely chopped)
• 2 stalks Japanese leek (finely chopped)
• 1 thumbtip's worth Ginger (finely chopped)
• 1 to 3 Red chili peppers, finely chopped
• 100 ml Vegetable oil
• 100 ml Sesame oil (to be used later)
• 1 tsp each Doubanjiang + soy sauce + sugar + salt
• 1 tbsp White sesame seeds
• 1 bit less than 1 onion Fried Onion (See

1. Chop up all the vegetables.
2. Use the green parts of the leek too.
3. If you add too much red chili pepper it will be too spicy so be careful.
4. Add all the chopped up vegetables to the vegetable oil and fry slowly over medium heat.
5. When it starts to change color, raise the heat to high to crisp it all up, then turn off the heat.
6. It will continue cooking in residual heat, so turn it off just before you think it's done.
7. Add the sesame oil as soon as you turn off the heat.
8. Add the ingredients to finish.
9. If the oil is still hot, be careful.
10. It works best if you have the combined before you add them to the oil.
11. You can keep this in the refrigerator for about 3 weeks.
12. Sterilize the storage container with boiling water before putting the oil in it.

head of garlic garlic, stalks japanese, ginger, red chili peppers, vegetable oil, sesame oil, soy sauce sugar salt, white sesame seeds, onion

Taken from cookpad.com/us/recipes/169855-professional-tasting-homemade-edible-ra-yu (may not work)