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RACHEL LETT

Rayu is a Japanese chilli oil, that packs a punch of Unami, ready to ignite any dish with fire and flavour. Make a batch and keep it in the fridge to slick over breakfast, lunch and dinner.

Sesame Rayu

MAKES A JAR

200ml hemp oil (you could use olive but hemp has a subtle nutty taste)

3 scallions/spring onions, finely sliced

2 tablespoons ginger, finely grated

3 garlic cloves, finely grated/crushed

2 tablespoons sesame seeds

2 tablespoons chilli flakes

2 tablespoons sesame oil

2 tablespoons liquid aminos (soy sauce substitute)

1 teaspoon sea salt


Optional

2 tablespoons toasted almonds (roughly chopped)

zest of one orange 

Ingredients

  1. In a heavy based pan, over a medium-low heat, stirring frequently, sauté the scallion, ginger and garlic with a glug of hemp oil, for 10 minutes, until softened and fragrant. If it begins to colour turn down the heat and add more oil.
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  2. Add the sesame seeds, chilli flakes and the rest of the hemp oil to the scallion mixture. Turn up the heat to medium, and gently heat the oil for 5 minutes until the chilli flakes have darkened in colour, and smell fragrant. The oil will start to quiver and bubble, but turn down the heat if it starts to spit (this is a gentle process).
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  3. Turn off the heat and add the sesame oil, liquid aminos, salt and optional extras of roughly chopped almond and orange zest.
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  4. Transfer to a large jar and leave to cool and infuse for at least two hours to deepen in colour.
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  5. Store in the fridge for up to a month. It goes particularly well with eggs but can be used it to add interest to any meal — grilled meats, steamed and roasted veg etc.
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Preparation

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