Miso Chili Oil

Step 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.

Step 2

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

Step 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.

Step 4

Store in a sterilized jar and keep refrigerated for up to 2-3 weeks.