Miso Chili Oil

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!

Course Condiment

Cuisine Asian, Chinese, Japanese

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 72kcal

Author Michelle

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

Note: Yields 2 x 1 Cup jars.

Nutrition