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

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4.9 from 35 reviews

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Ingredients

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  • 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

  1. 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. 
  2. Heat the oil in a small saucepan over medium heat until temperature reaches 350ºF.
  3. 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. 
  4. 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. 

Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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50 Comments

  1. 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!



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  2. 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!

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  3. 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.



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