Chinese Food

Miso Garlic Chili Oil

Miso is a thick, gooey, white paste made from fermented soybeans. It’s essential to Japanese cooking, and is often used in miso soup. Miso is popular in Japan, but it’s also used in Chinese cooking, and is available in many supermarkets in the United States.

I love chili oil. I love the way it soaks into a bowl of rice and the way it drips out of a piece of fresh bread. I love that you can dip bits of fish bread, pork bread, seaweed bread, and just about any other bread in it. I love that it makes a great dipping sauce for shrimp rolls, and I love that it can serve as a base for many different recipes.

Many of you know that I’m a bit obsessed with Asian cuisine, so it should come as no surprise that I love all kinds of chili oil. Many are made from chili pepper paste and some from chili flakes. But my favorite chili oil is made with miso.

A quick and easy homemade miso garlic chili oil recipe with green onions, garlic, Sichuan chili powder, and miso to enhance the umami. A great seasoning for rice, pasta, vegetables or dumplings!

Chilli oil is a staple in most Asian families and a very versatile seasoning that can be used for almost anything. Each family that makes their own chili oil has their own version with different spices, and everyone has their own preferences on how it should taste. This version of garlic chili oil is not a traditional chili oil. The miso gives it a little more substance, and it’s partially inspired by one of my favorite chili oils from a local conga restaurant – it’s garlicky, salty with a hint of onion, and I add it to everything.

INGREDIENTS AND SUBSTITUTES FOR MISO GARLIC CHILI OIL

  • Chili Flakes – I like to use Sichuan chili flakes for this recipe, because they add the most flavor and color to the chili oil you find in the Chinese grocery store. However, in an extreme case, I used red pepper flakes and that worked well, as the many flavors like miso and garlic help to make up for what the Italian pepper flakes lack. Use chili flakes, not chili powder (which is used in tacos and contains cumin) or cayenne pepper. They should be coarse-grained, not fine powder.
  • Garlic – This is one of the main flavors in this chili oil, so there’s a lot of it here!
  • Miso – To make the chili oil a little richer, I added miso. This adds a nice salty umami flavor to the dish, as well as a little miso flavor. I use white miso (shiro) so it doesn’t overpower the other flavors.
  • Oil – Use a neutral, unflavored oil to prepare the chili oil. I prefer to use avocado oil because it has a high smoke point and is healthier than most other oils, but you can also use canola oil, corn oil, vegetable oil, peanut oil, sunflower oil, or safflower oil. I don’t recommend using olive oil for this recipe, as it has a low smoke point and a strong flavor that can overpower the chili oil.
  • Shallots – frying the shallots in oil beforehand gives the chilli oil an onion flavour which I think comes through really well. I highly recommend not omitting this ingredient. If you can’t find shallots, you can use any kind of small onion.
  • Soy Sauce – I use a light soy sauce for this recipe because miso has the most sodium. The soy sauce adds even more umami flavor to the chili oil, but is mostly used to dilute the miso so that it mixes evenly with the chili oil.
  • Sugar – Adding a small amount of sugar balances out the saltiness of the chili oil and adds a little more flavor.
  • Sesame seeds – I like to add toasted sesame seeds to the oil for texture and richness. If the sesame seeds are raw (light yellow in color), toast them in a pan for a few minutes until golden brown, to give them a nutty flavor, before adding them to the garlic and chili oil mixture.
  • Sesame oil (optional) – I like to add a little sesame oil at the end for extra flavor. This is an optional ingredient. If you use this product, add it at the very end. I find that sesame oil loses its flavor when cooked or heated.

WHAT KIND OF SPICY PEPPER SHOULD BE USED FOR SPICY PEPPER OIL?

It’s a very versatile spice and honestly, there is no right or wrong type of dried chili for this recipe. The type of dried chili pepper you use depends on how you like your chili oil. Some chili flakes are more flavorful but not very strong, and others are stronger but without much flavor. You can mix chili flakes or use one kind. I recommend trying different types of chili flakes until you find one you like. Personally, I like Sichuan chili powder better because it has a little more flavor and is not as spicy.

  • Red pepper flakes – if you can’t find Sichuan pepper flakes/powder, you can use red pepper flakes found at your local grocery store. It’s usually made with a mixture of chili flakes, usually cayenne pepper, and it works just as well. I use it when I run out of Sichuan chili powder and don’t have time to go to the grocery store. I find that of the three types of chili flakes on this list, this one has the least flavor overall, but it is the hottest of the three types of chili flakes on this list, but that depends on the brand.
  • Chinese chili flakes are pretty much the same as Sichuan chili powder, but in the form of large flakes, which adds a bit more texture. You can use only this type of chili for this ingredient if you want to give your sauce a little more texture. It has almost the same flavor as Sichuan chili powder without being very spicy.
  • Sichuan chili powder is a mixture of Sichuan chili flakes and finely ground chili powder. I think it has the most flavor of the three, and it’s not very spicy. If you like your chili oil spicier, you can add a little cayenne oil.

HOW TO MAKE CHILI OIL

You can make chili oil in a few easy steps! This is one of the easiest recipes to make, and with the spices you make, you can season any dish wonderfully!

  1. Mix the soy sauce with the miso beforehand until the miso is diluted.

  1. Place the remaining dry ingredients (except garlic and shallots) in a heatproof bowl. Mix the diluted miso with the dry ingredients until evenly mixed with the dry ingredients.
  2. Grate the garlic and place in a thin layer over the ingredients
    .

  1. Chop the shallots and save them for later.
  2. Put the oil and chopped shallots in a small pan. Turn the stove on medium-high heat. Fry the shallots until golden brown.
  3. Once the shallots are golden brown, pour the boiling oil into the bowl of ingredients, being careful to pour it over the unpeeled garlic to lightly color it and remove the bite of the garlic.
  4. Let it cool, then pour into a glass jar and store in the refrigerator or use immediately.

WHAT CAN CHILI OIL BE USED FOR?

Chili pepper oil is a very versatile spice, and depending on how hot you make it, you can add it to many dishes to enhance the flavor. Be sure to mix the oil and chili flakes before using for maximum flavor.

Here are some examples of products I like to add it to:

  • Plain white rice – Mixing garlic and chili oil with plain white rice is my favorite way to season rice to give it a little spice.
  • Dumplings – I add it to fried and boiled dumplings with a little soy sauce, and that’s usually the only way I eat them.
  • Pasta – Garlic chili oil can be used in almost any pasta dish and adds great flavor! I like to add it to soup noodles by adding it directly to the soup, and I also add it to boiled and baked noodles to enhance the flavor.
  • Vegetables – Baked, steamed or boiled, I like to add a little chili oil to my vegetables to give them extra flavor and heat. Sometimes, when I’m short on time, I mix it with raw, chopped vegetables for a quick and easy dressing, almost like a mild salad dressing.
  • Dim Sum – If you have dim sum at home, you can set aside some chili oil to dip your siu mai, crab balls (har gow) or rice rolls in.
  • Grilled meats – I like to dip grilled meats in this chili oil to give them more flavor.

HOW LONG CAN YOU STORE CHILI OIL?

I keep the chili oil in the fridge and it will keep for up to 6 months. Store in an airtight container (preferably glass, so the plastic doesn’t get into the oil). If you plan to store the chili oil at room temperature, I wouldn’t store it for more than 2-3 months.

TIPS FOR MAKING GARLIC AND CHILI OIL

  • If you like a spicy garlic oil, add a little cayenne pepper to the dry ingredients before adding the hot oil.
  • Use unscented oil to make chili oil. I prefer to use avocado oil because it has a high smoke point and is healthier than most other oils, but you can also use canola oil, corn oil, vegetable oil, peanut oil, sunflower oil, or safflower oil. I don’t recommend using olive oil for this recipe, as it has a low smoke point and a strong flavor that can overpower the chili oil.
  • If you are adding sesame oil, do so at the very end, after you have poured the hot oil over the dry ingredients and stirred. Do not boil the sesame oil, as heating will remove some of the nutty flavor.
  • Place the garlic on top of all the ingredients just before pouring the hot oil over all the dry ingredients. This heats the garlic and takes away the sharp taste of the raw garlic, making it easier to combine with the chili oil.
  • Make sure you use a heat-resistant bowl so the bowl doesn’t break due to the hot oil.
  • If you put this chili oil in the fridge, it will harden. Put it in a bowl and let it stand at room temperature for about 5 minutes before using – the oil will take on a liquid form and also enhance the flavor of the chili oil.
  • Try to keep the chili oil in a glass jar so that the plastic doesn’t seep into the chili oil.

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Miso-ail chili oil

A quick and easy homemade miso garlic chili oil recipe with green onions, garlic, Sichuan chili powder, and miso to enhance the umami. A great seasoning for rice, pasta, vegetables or dumplings!

Cooking time 10 minutes

Cooking time 5 minutes

Total time 15 minutes

Herbs and sauces

Asian, Chinese food

Servings 2 cups

Calories 1275 kcal

INSTRUCTIONS

Preparation

  • In a small bowl, mix the soy sauce with the miso until the miso becomes a fine paste.
  • In a separate bowl (preferably heatproof), add the dry ingredients and mix.
  • Add the diluted miso paste to the dry ingredients and stir until smooth.
  • Peel and finely grate the garlic. If you don’t have a grater, you can also chop or crumble it. Put it in a thin layer over the chili mixture. Save the bowl for later.
  • Peel and chop the shallots. Save it for later.

Preparation of garlic and chilli oil

  • Put oil and chopped shallots in a small sauce pan. Turn the stove on medium-high heat.
  • Heat the oil and fry the shallots until golden brown.
  • At this point, the oil will be hot enough to cook the chili oil. Carefully pour the oil over the ingredients in the bowl, paying particular attention to the unpeeled garlic.
  • When all the oil has been poured, take a container and mix it well. Be careful, the bowl can be very hot.
  • (Optional) If you add sesame oil, mix it in now.
  • Allow to cool before pouring into a glass jar. Store in the refrigerator or use immediately.

COMMENTS

  • Use unscented oil to make chili oil. I prefer to use avocado oil because it has a high smoke point and is healthier than most other oils, but you can also use canola oil, corn oil, vegetable oil, peanut oil, sunflower oil, or safflower oil. I don’t recommend using olive oil for this recipe, as it has a low smoke point and a strong flavor that can overpower the chili oil.
  • If you can’t find Sichuan pepper flakes/powder, you can use red pepper flakes found at your local grocery store. It is usually made with a mixture of chili flakes, usually cayenne pepper, and it works just as well for this recipe. (See the blog for more information on other types of chili flakes).
  • If you like a spicy garlic oil, add a little cayenne pepper to the dry ingredients before adding the hot oil.
  • Place the garlic on top of all the ingredients just before pouring the hot oil over all the dry ingredients. This will cook the garlic and remove the spicy taste of the raw garlic, allowing the flavor of the chili oil to blend in better.
  • Try to use a heat-resistant bowl so the bowl doesn’t crack from the hot oil.
  • If you are adding sesame oil, do so at the very end, after you have poured the hot oil over the dry ingredients and stirred. Do not boil the sesame oil, as heating will remove some of the nutty flavor.
  • Try to keep the chili oil in a glass jar so that the plastic doesn’t seep into the chili oil.
  • If you put this chili oil in the fridge, it will harden. Put it in a bowl and let it stand at room temperature for about 5 minutes before using – the oil will take on a liquid form and also enhance the flavor of the chili oil.

POWER

Calories: 1275 kcal Carbs: 28 g Protein: 8 g Fat: 131 g Saturated fat: 16 g Polyunsaturated fat: 24 g Monounsaturated fat: 85 g Sodium: 1367 mg Potassium: 610 mg Dietary fiber: 10 g Sugar: 8 g Vitamin A : 5947IU: Vitamin C: 5 mg Calcium: 184 mg Iron: 6 mg

Denial: We are a member of the Amazon Services LLC Associates Program. As an Amazon affiliate, I make money on certain purchases at no cost to you. These recipes help support and nourish our little blog. I appreciate your support – always try to buy local to support local businesses (chances are they’re cheaper locally too!).This is a miso garlic chili oil recipe that I first tasted in a local restaurant. By the time I got home, I had to make it at home. I think this is a very easy recipe for chili oil. I first tried it on a chicken leg. The chili oil is very mild and the garlic miso paste makes the oil taste so good. I think miso garlic chili oil is a very popular ingredient because of its unique taste and appearance.. Read more about okazu chili miso recipe and let us know what you think.{“@context”:”https://schema.org”,”@type”:”FAQPage”,”mainEntity”:[{“@type”:”Question”,”name”:”How do you use miso chili oil?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:” Miso chili oil is a versatile condiment that can be used in many different ways. It can be drizzled over cooked vegetables, added to soups and stews, or used as a dipping sauce for sushi.”}},{“@type”:”Question”,”name”:”What does chili miso taste like?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:” Chili miso tastes like a slightly sweet, savory, and spicy paste.”}},{“@type”:”Question”,”name”:”What is the best chili oil?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:” The best chili oil is made from fresh red chilies, garlic, ginger, and other spices.”}}]}

Frequently Asked Questions

How do you use miso chili oil?

Miso chili oil is a versatile condiment that can be used in many different ways. It can be drizzled over cooked vegetables, added to soups and stews, or used as a dipping sauce for sushi.

What does chili miso taste like?

Chili miso tastes like a slightly sweet, savory, and spicy paste.

What is the best chili oil?

The best chili oil is made from fresh red chilies, garlic, ginger, and other spices.

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