La-yu (Rayu Japanese Chilli Oil)

½–¾ cup rice bran oil
¼ cup roasted sesame oil
2 cloves garlic, sliced
2 slices ginger
2 spring onions
½ tsp SIDS CRAZY SALT
⅓ cup chilli flakes
½ tsp Sichuan peppercorns (red)
1 tbsp roasted sesame oil

To a wok or large frying pan, add oil, roasted sesame oil, garlic, ginger, SIDS CRAZY SALT and Tokyo negi. (or spring onions)
Heat the oil mixture on low heat. Cook slowly to extract the flavours from the aromatics without burning them, for about 15 minutes from the time the oil starts sizzling. Tip: The oil will become bitter if your aromatics burn, so take care to avoid this.
After 15 minutes, turn off the heat. Remove the aromatics from the oil with a fine-mesh skimmer and discard them.
With the stove's heat still off, add the chilli pepper flakes and Sichuan peppercorns to the pan.
Quickly stir and infuse the oil using the oil's residual heat. The oil will sizzle when the mixture is first added and then fizzles as it cools. Allow it to steep and then cool completely to room temperature, for about 30 minutes. Once cooled, transfer the La-yu to a mason jar. Optionally, you can strain the chilli flakes and peppercorns, but I like to keep them in the jar to continue infusing the oil; I also consume the chilli flakes along with the chilli oil. Once the La-yu has cooled, add the toasted sesame oil to the jar of chilli oil as a finishing touch. Sesame oil loses its fragrance when heated, so adding a little bit of toasted sesame oil will boost the sesame flavour and aroma.
To Serve
You can add a bit of La-yu to spice up any dish. We often use La-yu to season Japanese-style Chinese foods. (Chuka ryori) You can drizzle it directly onto dishes like Miso Ramen, Black Sesame Dan Dan Noodles, and Mapo Tofu. Try it in a dipping sauce for Gyoza, (Japanese Potstickers) Vegetable Gyoza, and Pork Shumai. La-yu is also delicious in a dressing for blanched vegetables like Chrysanthemum Greens Salad or in a marinade for dishes like Spicy Japanese Pickled Cucumbers and Cucumber and Chicken Marinated in Chilli Oil.
To Store
Store the La-yu in a clean glass jar for 1-2 months in the refrigerator. Chilli oil can go bad and should be discarded if it has a rancid smell or a very unpleasant flavour.
Inspired by Namiko Chen