chilli garlic

Crispy Edible Garlic Chilli as a Topping

Published on 09/03/2017 | In By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • One small glass jar

Crisp Garlic Edible Chilli as a Topping (食べるラー油)

Traditional Japanese foods are not spicy-hot, except “wasabi” and “karashi” (Japanese mustard). We imported many foods from other continents, and yes, some spicy hot meals did exist, but not many (at least when I was a child).

There is a spicy chilli oil called “rayu” in Japan. But in this crispy topping the garlic & chilli are the main source of heat. You can add it to any meal, such as salad, fried rice, even for pasta! It works well if you like the spicy chilli flavour.

Ingredients

  • 5 clove of garlic
  • 5 small chilli peppers
  • 2 red onions
  • 3 tbsp olive oil for cooking
  • 2 tbsp olive oil for finishing
  • 1 tsp salt
  • 1 tbsp sugar

Instructions

  1. Remove the red pepper seeds, and mince the pepper, garlic, and red onion finely. If you have time, leave the onion out on kitchen paper for about an hour to dry.
  2. Put the olive oil into a small frying pan and add the garlic, pepper, and onion. Heat with a medium low heat. Cook slowly until all the ingredients start to brown .
  3. When they have reduced and changed colour, add salt and sugar. Stir and turn the heat off.
  4. Pour it into a small glass jar, add add the additional oil. Store it in a fridge.
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