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Chili Pepper Oil

Chili Pepper Oil

This Japanese basic oil is great on rice, but we like to use it on steamed vegetables and a myriad of other dishes.

Makes about 1/2 cup.


  • 1/4 c vegetable oil
  • 1-2 cloves garlic, thinly sliced
  • 1-inch knob of ginger, minced
  • 1 green onion, thinly sliced
  • 4-6 dry Japanese chili peppers, crushed
  • 1/4 c toasted sesame seed oil


  1. In a small saucepan over low heat, combine the vegetable oil, garlic, ginger and green onion. Sauté until the garlic is well-browned, but not blackened.
  2. Remove from burner and stir in the sesame seed oil.
  3. Transfer to a small jar and cover tightly. Cool completely, then store in the refrigerator. Use within 2 weeks.

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