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Spicy Umami Crisp (うまみ食べるラー油)

  • Author: Lisa Kitahara
  • Total Time: 90 minutes
  • Yield: 1 1/2 cups 1x



Crispy Shallots & Garlic

  • 1 cup (250 ml) neutral oil
  • 5 small (100 g) shallots
  • 6 large (40 g) garlic cloves

Oil Infusion

  • 23 (40 g) stalks of scallions (white part only)
  • 34 (18 g) garlic cloves, optional
  • 6 inch (40 g) chunk of ginger
  • 2 slivers of orange peel
  • 2 cayenne peppers, optional for extra spicy
  • 1 tbsp (10 g) whole sichuan peppercorns
  • 4 whole star anise
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 halved cardamom pod, optional

Pour Over

  • 1/2 cup (50 g) chili flakes of choice (see recommended options in the blogpost)
  • 1 tbsp (12 g) cane sugar
  • 1 tsp (5 g) mushroom powder
  • 1/2 tsp (2.5 g) msg, optional
  • 1 tbsp (12 g) salt


  • 2 tbsp (30 ml) sesame oil
  • 1 tsp (10 g) Japanese usukuchi (light) soy sauce
  • 1 tbsp (20 g) awase miso paste
  • 1 tbsp (20 g) gochujang OR doubanjang
  • 1/4 cup (20 g ) fried shallots
  • 1/3 cup (20 g) fried garlic chips
  • 1/4 heaping cup (30 g) chopped roasted nuts of choice (see blogpost for recommended options)
  • 2 tbsp (18 g) toasted sesame seeds


Crispy Shallots & Garlic

  1. Thinly slice the shallots and garlic. I highly recommend using a mandolin for even slices. Prepare a strainer over a bowl with a spout and keep beside your stove. Prepare a paper-towel lined baking tray and set beside the bowl. 
  2. Heat the oil in a shallow pot (or pan) over medium high heat. Add the shallots and once they begin to bubble, reduce heat to low and cook, stirring often with chopsticks to separate the rings. The shallots touching the side of the pot tend to cook quicker, so be sure to stir around the edge for even cooking. Cook until they just turn slightly golden brown (about 5 minutes).  Remove from heat and pour over the strainer, and then place the fried shallots onto the prepared paper towel-lined tray. 
  3. Place the oil back into the pot and then add in the sliced garlic. Heat over medium, and stir the garlic. Once they start to sizzle, reduce heat to medium low and fry until just golden brown (about 3 minutes). Strain over the bowl again and then scatter the garlic chips on the prepared lined tray. They continue to cook and crisp up with the excess oil so carefully work quickly. 

Oil Infusion

  1. Place the oil back into the pot. Add the white parts of the scallions, garlic, ginger, orange peel, cayenne peppers (if using), peppercorns, star anise, cinnamon stick, bay leaf and cardamom. Set the heat to medium. Once it starts to sizzle, keep an eye on it for the first 5-10 minutes, we want to maintain a constant temperature of 225 – 250 F (110 – 120 C) and it should be gently sizzling around the spices. Adjust the heat as necessary (I usually need to reduce it to low over a gas stove ). Let the oil cook and infuse for 30 – 60 minutes. During that time, check to ensure nothing it burning. If you notice any of the fresh ingredients beginning to burn, remove them (the garlic is edible!). 

Pour Over

  1. In the meantime, add the sugar, mushroom powder, msg, salt and chili flakes in a heat safe bowl.
  2. Before pouring the oil over the chili mix, be sure the temperature is at 250°F – 300°F (120°C – 150°C). Increase the temperature as needed. Carefully pour the oil through a fine strainer, and then stir. 
  3. Stir in the sesame oil, soy sauce, miso paste, gochujang. Crush in the garlic chips. Add in the fried shallots, nuts, sesame seeds and stir well. 
  4. Once cooled, transfer to a airtight jar and store in the refrigerator. Serve on everything and enjoy!!!


  • Helpful Equipment: fine mesh strainer, heat proof bowl, cup with spout, mandolin 
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 30 minutes
  • Cook Time: 70 minutes
  • Category: condiments
  • Method: stove top
  • Cuisine: vegan, chinese, japanese


  • Serving Size: 1/4 cup (60 g)
  • Calories: 312g
  • Sugar: 3g
  • Sodium: 1001mg
  • Fat: 31g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 27.5g
  • Trans Fat: 0
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 2.5g
  • Cholesterol: 0

Keywords: chili crisp, chili oil