Miso Chili Oil

Miso Chili Oil


This versatile condiment is perfect over rice, noodles, veggies, side dishes, over toast and so much more!
  • ⅔ cup neutral oil
  • ½ tbsp organic cane sugar
  • 1-2 tablespoon sesame seeds
  • 1 tbsp soy sauce
  • 5 garlic cloves, minced
  • 1 tbsp fresh ginger, minced (optional)
  • 2 tbsp red pepper flakes
  • 2 tbsp gochugaru
  • 1 tbsp togarashi*
  • 2 tbsp miso paste
  • 3 tbsp sesame oil
  1. Add all the ingredients into a heat proof bowl (large enough to fit 1 ½ cups) except for the miso paste and sesame oil.
  2. Heat the oil in a small saucepan over medium heat until temperature reaches 350ºF.
  3. Remove from heat and carefully pour the hot oil into the bowl with the spices– the oil will sizzle a lot at first. Let the oil reach room temperature and then stir in the miso paste and sesame oil.
  4. Store in a sterilized jar and keep refrigerated for up to 2-3 weeks.

All rights and material belong to owners okonomikitchen.com