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!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Miso Chili Oil

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 35 reviews


  • 2/3 cup neutral oil
  • 1/2 tbsp organic cane sugar
  • 12 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


  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. 


  • *If you do not have access to togarashi (Japanese spice mixture) you can substitute with an extra tablespoon of gochugaru. 

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.

Related Recipes


Leave a reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  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!

  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!

  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.