This versatile condiment is perfect over rice, noodles, veggies, side dishes, over toast and so much more!
Author: The Chef
Ingredients
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
Instructions
Add all the ingredients into a heat proof bowl (large enough to fit 1 ½ cups) except for the miso paste and sesame oil.
Heat the oil in a small saucepan over medium heat until temperature reaches 350ºF.
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.
Store in a sterilized jar and keep refrigerated for up to 2-3 weeks.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2023/11/30/miso-chili-oil/