Incredible Miso Chili Oil packed with umami, spice and crispy bits of garlic. This versatile condiment is perfect over rice, noodles, veggies, side dishes, over toast and so much more!
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Miso Chili Oil
Ingredients
- 2/3 cup neutral oil
- 1/2 tbsp organic cane sugar
- 1–2 tbsp sesame seeds
- 1 tbsp soy sauce
- 5 garlic cloves, minced
- 1 tbsp fresh ginger, minced (optional)
- 2 tbsp red pepper flakes
- 2 tbsp gochugaru
- 1 tbsp togarashi*
- 2 tbsp miso paste
- 3 tbsp sesame oil
Instructions
- Add all the ingredients into a heat proof bowl (large enough to fit 1 1/2 cups) except for the miso paste and sesame oil.
- Heat the oil in a small saucepan over medium heat until temperature reaches 350ºF.
- Remove from heat and carefully pour the hot oil into the bowl with the spices– the oil will sizzle a lot at first. Let the oil reach room temperature and then stir in the miso paste and sesame oil.
- Store in a sterilized jar and keep refrigerated for up to 2-3 weeks.
Notes
- *If you do not have access to togarashi (Japanese spice mixture) you can substitute with an extra tablespoon of gochugaru.
Delicious and fragrant. Goes well with noodles.
Has anyone tried canning this?
I was thinking of water processing this to give as gifts.
Wow, every recipe I’ve made from your site has been so good! And this is no exception.
I’ve been looking for a go-to chili oil recipe that would have depth of flavor, and this is it for me. Even without the miso, it was really tasty! (With the miso, it’s on another level.)
I used a bit of szechuan peppercorn infused oil as the base neutral oil to add a bit of extra zing, and it’s so addictive!
Will definitely be making this over and over again in the future!
I made the same mistake! I think if the recipe was changed to “Add all the ingredients into a heat proof bowl (large enough to fit 1 ½ cups) except for the neutral oil, miso paste and sesame oil” it would read better.
Fortunately, I was able to just put my mix on the stove and cook for a few mins until it was very hot to touch. That seemed to work just fine!
Thank fir the recipe, I’m glad i found this recipe, though the instructions are a little unclear as to what is added to which bowl. I did, however, simmer the miso and sesame seeds to get a more robust flavour, added an extra teaspoon of sugar and less chili according to taste. Simmering the seeds and miso makes it taste more like the okazu brand stuff, IMO.
Hi. How spicy-hot is this and what kind of miso paste? I’m seeing there are so many kinds- white,black…etc. Thanks!
I think it’s not too spicy! White miso, but really any will do
Can’t count the number of times I’ve made this. I usually 10x the recipe because I always make huge batches for friends and family. While I do enjoy hot chilli oils, this one isn’t too spicy and you can actually taste the other aromatics (garlic, miso and sesame) as you use it- which I prefer. Brought a jar to work and my colleagues just ate it out of the jar… as you do. Made over 20 jars to sell for charity and they were all snatched up as well. Thank you for creating such a brilliant recipe that lives rent free in my head!
This is a staple in my fridge, I simply put it on everything.
I made it for the first time 2 years ago and just kept making it because it just hits all the right notes for me.
I converted my whole family by offering it as a Christmas gift. And my mother-in-law who’s usually the one cooking delicious meals asked me for the recipe.
So thank you Lisa for yet again creating an amazing recipe!
Gotta comment the second time round because its that good. You have got to make this you will not regret!! I dont have gochugaru or togarashi, so i substituted with cayenne pepper and parpika respectively. And im on my 4th jar now!! Its great with fried rice or noodles, dumplings, hot pot, siu mai…. Just basically everything!! My family kept finishing and asking for more!! Thank you so much Lisa for all the amazing recipes!
No joke. Made this and my family and i finished a jar in a week. We have it for breakfast (siu mai), lunch and dinner. I made more to gift to friends and they are stunned. This is the best chili oil ever!!! Thank you so much!
No joke. Made this and my family and i finished a jar in a week. We have it for breakfast (siu mai), lunch and dinner. I made more to gift to friends and they are stunned. This is the best chili oil ever!!! Thank you so much!!
No joke. Made this and my family and i finished a jar in a week. We have it for breakfast (siu mai), lunch and dinner. I made more to gift to friends and they are stunned. This is the best chili oil ever!!!
Such a good “dupe” of an overpriced chili oil that I’ve been buying! I put this on quite literally everything and make a new jar as soon as I run out. Thank you for this recipe!!
I’m constantly making this because a jar never lasts more than 1 week in my home (and I live alone!). This really is an delicious, outstanding recipe – thank you!!
I’m making batch #9 right now. My mother in Vancouver enjoys it, I’ve mailed a jar across the country to my father who, like my son in Victoria, cannot get enough! An amazing recipe for an indispensible condiment. Thanks so much for sharing!
THANK YOU FOR THIS RECIPE! My family is obsessed. I have also made some for friends to give as gifts. It is really good on refried black beans and tortillas, which we eat a lot in our house. The heat and umami amp up that already delicious flavor of the beans. Also will add that your food blog is great with a wealth of wonderful recipes. Keep up the good work.
Do you use red chili flakes or sichuan chili flakes for this?
I used red chili flakes but sichuan chili flakes are fine too 🙂
Delicious and salty chili oil!! It is a nice change of pace from your typical pure oil and spice chili oil with the salty umami taste from the miso. I added this to my ramen broth for extra oomph among other foods.
Such an easy recipe that you can enjoy for weeks. It’s great on rice or in a noodle soup.
This was so so tasty and very easy to make! I have been putting it on everything, even my toast in the morning. Thank you for sharing.
I love this oil and want to drizzle it on everything! I used it for the miso chili oil focaccia recipe and let me tell you, I’m addicted.
My oil is separating yet I don’t see that in your picture…what did I do wrong?
Literally the best pantry staple!!! It’s so quick and easy for a beginner to make. The oil starts out pretty spicy but mellows out a lot the next day. The miso flavor really comes through and really takes the chili oil up a notch
Thank you thank you and thank you. Like the person from Canada said there is a commercial Chili Miso Oil up here…but really expensive.
This is awesome. Sooooooo addictive.
I made this to make with the focaccia recipe and let me tell you, I ate the miso chili oil from the spoon as soon as it was ready. I couldn’t even wait for the focaccia bread to be done, I made pasta and added the miso chili paste to that… then I ate it with a spoon. Now I’m eating the miso chili focaccia and also dipping it into the miso chili. I think this will be a staple in my fridge year around. Worth every bite and so easy and simple to make. Thank you!
Insanely delicious BUUUUUT make sure you don’t pour the neutral oil in with the rest of the ingredients in step 1… which states to only leave out the sesame oil and miso paste. I made that mistake and had to start again from scratch once I read the next step. My bad for not reading through the full recipe first.
genuinely life changing recipe, I got through my first jar in a week and just made a second. best chilli oil I’ve ever had!!
Hi Lisa, I made this oil using Gochugaru paste. The recipe did not specify paste. It came out delicious. Thanks
I just made this recipe exactly, and it’s all just a big clump, moshed on the bottom and all the oil floating on top. I’ve stirred and stirred and a just a blob….. what happened?
Hi Lisa, I made this oil and it is amazing. Thank you!
I was looking for a DIY to replace the (amazing but expensive) miso chili oil I get here in Canada. The recipe looked good, but I didn’t realise just HOW GOOD it would be! I just had to guess as to when the oil hit 350, and I was a little concerned I was going to burn the garlic, but it all turned out just magically! I did it with all chili flakes, but next time I’ll get the gochugaru!
This recipe came out so good, and was so easy to make! I love having this chili oil with some cream cheese (lately I’ve been using Tofutti) on a bagel. This is also great with noodles, burgers, etc. This chili oil has a good amount of spice that is balanced with the savory notes from the bean paste and soy sauce. I also really enjoy the addition of garlic and ginger in this oil. Overall, a great condiment to have in your fridge!!
OOFFF a big umami slap across the face. This is so good, i’m putting it on everything but had made it originally to dress the scissor cut noodles.
Highly recommended, Thanks!
I’m addicted to this miso chilli oil! Tried with steamed gyoza and veggies was so yum! Also put this on top of Mapo-eggplant was nice too. Thank you Lisa ♡
This is sauce is so so good! I’ve kept a batch in my fridge and it’s made many plain noodle dishes absolutely stunning! Thanks for this recipe!
I’ve been wanting to make my own chili oil for awhile but seeing so many slightly varied recipes out there made me put it off until I found the perfect one. Enter this miso sesame oil recipe! The addition of two flavors I love convinced me to go for it and I’m so glad I did. Easy, delicious, and goes on everything! I was eating it straight right after I made it and added it to my scissor cut noodles for dinner that night.
Hi, I really want to make this, but I can’t find gochugaru where I live. Is there something I can substitue?
You can use red pepper flakes!
Oh my this is delicious!!! I just finished making it for New Years tonight. I had seen jars of miso chili oil advertised and tried to find it locally with no luck. So I searched for a recipe and came across this one. I’m so glad I did! This is a definite keeper!!
Easy recipe and so damn tasty. I love spicy Asian flavors and this is a perfect addition to my DIY fridge rack 😊
Can’t wait to try this with scissor cut noodles soon. Thanks @lisa as always.
This stuff is MAGICAL. I’m a chili oil fiend. We always have several brands in the house, but the miso in this homemade one just hits different. Don’t just think about making this – MAKE IT NOW. And do yourself the favor of doubling the batch. You’ll need more than you realize once you’ve tasted it!
So happy you love this as much as I do, Suzanne!!
SO YUM AND SO EASY TO MAKE. Thank you Lisa!:)
Thanks for such a great recipe Lisa! So easy and delicious! I didn’t have enough miso on hand though so I used Korean doenjang paste and it came out wonderfully! Also so easy to scale up and make a ton of (trust me, you’ll want to do this)!! Can’t wait to put this on everything 🙂
So happy to hear you enjoyed this recipe, Katie!
Yum! Easy to make. I love your Japanese recipes with ingredients that I can get in Australia.
I made this last night and had it with steamed dumplings and vegetables. So nice!
I can’t wait to cook stir fry and put this chilli oil on top. That would be yummy too!
I’m so happy to hear you enjoyed them Ayumi! Yes, steamed dumplings and veggies is perfet!
This recipe was super easy to make and delicious!
It was soo yummy. You can literally spill it over everything. Very recommendable!❤️ The combination of soy sauce, sesame and garlic… incredibely good. Thank you for this recipe!
This stuff is GOLD. I go through jars of chiu chow chili oil in a few weeks tops (oops), and now I’ll never buy chili oil again! I initially made it as part of a Christmas gift, but ended up keeping some for myself because it “didn’t fit in the jar” (aka was too good to give away). I ran out of regular chili flakes and substituted 100% gochugaru and it’s still delicious. Love it as a condiment on rice bowls or noodles or mixed into stir fries for an easy punch of flavor!
Oh thank you so much Daisy–– It’s actually such a great idea to make it a gift!