Miso Chili Oil is a bold, umami-packed condiment that adds instant depth and spice to any dish. Infused with the rich, savory notes of miso paste and the heat of fresh chilies, this oil is perfect for drizzling over rice bowls, noodles, dumplings, and more!
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Why you'll love this recipe
Delicious flavor: fresh chilies and fermented Japanese miso paste adds saltiness and punched up heat to the chili oil.
Versatile: use the chili oil with miso as a topping for noodles or rice, a marinade on fish or protein, or add it to a dipping sauce.
Customizable: adjust the spice to your preference by using different chilies.
Inspired: this version of chili oil is inspired from Southeast Asian sambal-style chili sauce with the use of fresh chilies, vinegar and garlic.
What is miso?
Miso is a traditional Japanese seasoning made from fermented soybeans, salt, and koji starter (a type of mold).
It has a rich savory, umami flavor and comes in different varieties, ranging from white miso to red miso.
White miso is more mild and sweet, compared to red miso which is more deeply flavored and robust.
Miso is used in soups, marinades, and sauces, and adds depth and complexity to many dishes. Try it in Miso Mushroom Focaccia or Miso Tahini Green Beans.
What is miso chili oil?
Miso chili oil is a fusion condiment that blends the deep umami flavor of Japanese miso paste with the fiery heat of fresh red chilies, drawing inspiration from traditional Chinese chili oil.
Unlike traditional chili oil, the miso paste thickens the oil slightly, giving it a more substantial texture and added savory, umami flavor.
It’s a great way to enhance simple dishes with many layers of flavor.
Different types of chili oils
Vietnamese sa tế: a chili sauce similar to chili oil, but includes lemongrass, garlic, galangal, fish sauce and sometimes dried shrimp for extra umami flavor. Used in Bun Bo Hue.
Japanese la-yu: a mild, sesame oil-based chili oil that is used to flavor ramen noodles and gyoza potstickers.
Chinese chili oil: a fragrant oil infused with Sichuan peppercorns, dried chilies and spices such as star anise.
Chili crisp: a flavored oil with crispy, crunchy bits of fried garlic, onions, chili flakes and sesame seeds.
Ingredients you'll need
- Thai red chilies: stalks removed; they are thinner and smaller in size and quite spicy
- large red Fresno chilies/hot peppers: stalks removed; if you want it less spicy, you can sub with sweet red bell peppers instead
- peanut oil: or neutral high smoke-point oil
- fresh garlic: finely chopped
- Japanese red miso paste: adds savory, salty flavor
- granulated sugar: adds a little sweetness to balance the flavor
- white vinegar: or apple cider vinegar
- sesame oil: toasted; for aroma
- toasted sesame seeds: optional
Where to find?
You can find these ingredients at Asian supermarkets or large grocery stores with an International aisle.
How to make miso chili oil
Combine the red chilis and peanut oil in high-powered blender and blend until smooth.
Pour the blended chilies into a cold wok.
Turn on high heat, and stir fry the chili oil constantly until all moisture has evaporated, about 25 minutes, or until there is not much steam coming out of the wok.
Add in the garlic and continue to stir fry until the garlic turns crispy and golden, about 10 minutes.
Next, add in miso paste and continue stir fry for a few more minutes and until it turns into a darker color.
Add in the sugar and fry for another 2 minutes, until dissolved.
Then add in vinegar and continue stirring for 2 more minutes.
Finally, add in the sesame oil and sesame seeds, and cook for one more minute.
Carefully fill the chili oil into two (2) 1-cup sterilized mason jars, and seal with a canning lid.
How to use miso chili oil
Drizzle over rice or noodles: adding a spoonful elevates any bowl of steamed rice or bowl of noodles.
Enhance stir-fries: use it to add a rich, spicy kick to vegetables, tofu, or stir-fry with noodles (mee goreng).
Dumpling sauce: mix the chili oil with soy sauce and black vinegar for a quick and flavorful dipping sauce to serve with pork dumplings, chili oil wontons, or shrimp dumplings.
Marinate proteins: brush onto grilled meats, fish, or seafood for a punch of flavor.
Infuse doughs: add kicked up flavor to breads and buns or pizza, with a drizzle of chili oil. Try my Chili Oil & Chinese Sausage Focaccia.
How to store
Store unopened miso chili oil in a dark, cool location.
Once opened, place the chili oil in the fridge for up to 6 months.
Expert tips
*Note that the cooking process of the chilies will go through various phases (see photos above).
Use good-quality miso: adjust by using red miso or white miso paste for different depths of flavor.
Adjust the spice level: for more mala numbing flavor, try adding Sichuan peppercorns or use different chilies for variation.
Add more oil: if you find the chili oil too thick for your liking, add a little more oil after finishing cooking, but before adding to the jars.
Store properly: keep in a sterile, airtight jar in the fridge to maintain freshness.
Other chili oil recipes you may like
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Miso Chili Oil
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 100 g Thai red chilies stalks removed
- 100 g large red chilies stalks removed
- 250 ml peanut oil or neutral high smoke-point oil
- 100 g fresh garlic finely chopped
- 100 g Japanese red miso paste
- 40 g granulated sugar
- 40 ml white vinegar or apple cider vinegar
- 2 tablespoon sesame oil
- 2 teaspoon toasted sesame seeds
Instructions
- Combine the red chilis and peanut oil in high-powered blender and blend until smooth.
- Pour the blended chilies into a cold wok.
- Turn on high heat, and stir fry the chili oil constantly until all moisture has evaporated, about 25 minutes, or until there is not much steam coming out of the wok.
- Add in the garlic and continue to stir fry until the garlic turns crispy and golden, about 10 minutes.
- Next, add in miso paste and continue to stir fry for a few more minutes and until it turns into a darker color.
- Add in the sugar and fry for another 2 minutes, until dissolved.
- Then add in vinegar and continue stirring for 2 more minutes.
- Finally, add in the sesame oil and sesame seeds, and cook for one more minute.
- Carefully fill the chili oil into two (2) 1-cup sterilized mason jars, and seal with a canning lid.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Heidi
I love how versatile you've made this miso oil condiment. Being able to adjust the heat level makes it the perfect tasty condiment for kids and adults alike. And using this tasty miso oil as a marinade is a must... so brilliant. YUM!
Michelle
Thank you Heidi! Yes, we make a batch that's less hot for the kiddos! 😀