Name: The Hirshon Smoky Taberu Rayu (Japanese-Style Chili Oil with Solids) - 食べるラー油
Ingredients: 2 Tbsp. ginger, peeled and finely chopped; 3 Tbsp. garlic, peeled and finely chopped; 4 Tbsp. finely chopped shallots (TFD preference) or scallions; ¾ cup toasted sesame oil, TFD endorses only Kadoya brand; 1 ½ Tbsp. ichimi togarashi flakes or to taste; 1 ½ Tbsp. Hirshon Shichimi powder (strongly preferred) or a good commercial blend; ½ Tbsp. smoked Spanish paprika (optional TFD change, use regular paprika for authenticity); 1 ½ tsp. sansho powder; 1 ½ tsp. red yuzu kosho or Kanzuri (TFD strongly prefers Kanzuri)

Ingredients

Units Scale

2 Tbsp. ginger, peeled and finely chopped
3 Tbsp. garlic, peeled and finely chopped
4 Tbsp. finely chopped shallots (TFD preference) or scallions
3/4 cup toasted sesame oil, TFD endorses only Kadoya brand
1 1/2 Tbsp. ichimi togarashi flakes or to taste
1 1/2 Tbsp. Hirshon Shichimi powder (strongly preferred) or a good commercial blend
1/2 Tbsp. smoked Spanish paprika (optional TFD change, use regular paprika for authenticity)
1 1/2 tsp. sansho powder
1 1/2 tsp. red yuzu kosho or Kanzuri (TFD strongly prefers Kanzuri)

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Instructions

Pour toasted sesame oil into a deep pan and heat over medium until 160 °C (320 °F). Use a thermometer to accurately check the temperature.
Reduce the heat to low and add all aromatics except sansho and smoked paprika. Heat on low for 10 minutes.
After 10 minutes has passed, remove from the heat, add sansho and smoked paprika, stir oil with a chopstick and then leave to cool to room temperature before transferring to a sealable container. Store in the fridge and try to bring to room temperature before using.