Chinese Chili Oil

Name: Chinese Chili Oil
Prep time: 5 min
Total time: 5 min
Yield: about 6¾ cups (1600 ml)
Cuisine: Asian
Ingredients: 6 cups + 1/4 cup sesame oil (1500 ml) Sesame Oil; about ½ tsp (1.25 g) Cinnamon; about ½ star (0.5 g) Star Anise; 1/2 g Clove Clove; about ½ scallion (8 g) Scallion; 5 g Ginger; 0.5 g Sichuan Pepper; 90 g Chaotian Chili; 85 g Korean Ichimi; 75 g Domestic Ichimi; 2 g Chili Color Po; about 2 Tbsp (34 ml) Water

Independent adaptation of a publicly published Tomoya Kawada recipe. Not affiliated with, sponsored by, or endorsed by Tomoya Kawada.

CONDIMENT · NOODLES, DUMPLINGS & STIR-FRIES

In the published recipe, this is the condiment for 茶禅華辣油, ½ scale. The same recipe pairs it with Garlic Soy Sauce Tare, the soy tare.

Kawada's chili oil, Sazenka-style.

On the jar

CHILI OIL

Method: shake
Yield: about 6¾ cups
Ingredients: 12

Stove sauce. Cook from the recipe

Ratio

Sesame Oil 1500 mlWater 34 ml

Ingredients

Sesame Oil6 cups + 1/4 cup sesame oil (1500 ml)
Cinnamonabout ½ tsp (1.25 g)
Star Aniseabout ½ star (0.5 g)
Clove1/2 g Clove
Scallionabout ½ scallion (8 g)
Ginger5 g
Sichuan Pepper0.5 g
Chaotian Chili90 g
Korean Ichimi85 g
Domestic Ichimi75 g
Chili Color Po2 g
Waterabout 2 Tbsp (34 ml)

Method

Pour liquids to the printed fill-lines, bottom to top.
Season to finish: CINNAMON (a pinch), STAR ANISE (a pinch), CLOVE (a pinch), SCALLION (about ½ tsp), GINGER (about ¼ tsp), SICHUAN PEPPER (a pinch).
Cap the jar and shake until emulsified.

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Companion jar

Chinese Chili Oil wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 4 national awards

Gochujang SauceNATIONAL AWARD WINNEROn the jar: GOCHUJANG
Ssäm Sauce★ STARRED KITCHENOn the jar: SSAM
Korean Gochujang SauceNATIONAL AWARD WINNEROn the jar: KOREAN
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Tomoya Kawada. Chinese / Japanese (Sazenka). Cited awards include: Michelin 3* (Sazenka / 茶禅華, Minami-Azabu).

Originally published as Sazenka La-yu (辣油).

Adapted from a Tomoya Kawada recipe (Tomoya Kawada / dancyu (茶禅華辣油, ½ scale)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Tomoya Kawada / dancyu (茶禅華辣油, ½ scale) (published as “Sazenka La-yu (辣油)”). Full citation lives in Provenance.

Companion jar