Miso Chili Oil

cup neutral oil

½ tbsp organic cane sugar

sesame seeds

tbsp soy sauce

minced

tbsp fresh ginger, minced (optional)

tbsp red pepper flakes

tbsp gochugaru

tbsp togarashi*

tbsp miso paste

tbsp sesame oil

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. 

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

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. 

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

This stuff is GOLD. I go through jars of chiu chow chili oil in a few weeks tops (oops), and now I'll never buy chili oil again! I initially made it as part of a Christmas gift, but ended up keeping some for myself because it "didn't fit in the jar" (aka was too good to give away). I ran out of regular chili flakes and substituted 100% gochugaru and it's still delicious. Love it as a condiment on rice bowls or noodles or mixed into stir fries for an easy punch of flavor!

It was soo yummy. You can literally spill it over everything. Very recommendable!❤️ The combination of soy sauce, sesame and garlic... incredibely good. Thank you for this recipe!

This recipe was super easy to make and delicious!

Yum! Easy to make.  I love your Japanese recipes with ingredients that I can get in Australia. 
I made this last night and had it with steamed dumplings and vegetables. So nice! 
I can’t wait to cook stir fry and put this chilli oil on top. That would be yummy too!

Thanks for such a great recipe Lisa! So easy and delicious! I didn’t have enough miso on hand though so I used Korean doenjang paste and it came out wonderfully! Also so easy to scale up and make a ton of (trust me, you’ll want to do this)!! Can’t wait to put this on everything :)

SO YUM AND SO EASY TO MAKE. Thank you Lisa!:)

This stuff is MAGICAL. I’m a chili oil fiend. We always have several brands in the house, but the miso in this homemade one just hits different. Don’t just think about making this - MAKE IT NOW. And do yourself the favor of doubling the batch. You’ll need more than you realize once you’ve tasted it!

Oh my this is delicious!!!  I just finished making it for New Years tonight. I had seen jars of miso chili oil advertised and tried to find it locally with no luck. So I searched for a recipe and came across this one. I’m so glad I did! This is a definite keeper!!

I’ve been wanting to make my own chili oil for awhile but seeing so many slightly varied recipes out there made me put it off until I found the perfect one. Enter this miso sesame oil recipe! The addition of two flavors I love convinced me to go for it and I’m so glad I did. Easy, delicious, and goes on everything! I was eating it straight right after I made it and added it to my scissor cut noodles for dinner that night.

I’m addicted to this miso chilli oil! Tried with steamed gyoza and veggies was so yum! Also put this on top of Mapo-eggplant was nice too. Thank you Lisa ♡

OOFFF a big umami slap across the face. This is so good, i'm putting it on everything but had made it originally to dress the scissor cut noodles. 

Highly recommended, Thanks!

This recipe came out so good, and was so easy to make! I love having this chili oil with some cream cheese (lately I've been using Tofutti) on a bagel. This is also great with noodles, burgers, etc. This chili oil has a good amount of spice that is balanced with the savory notes from the bean paste and soy sauce. I also really enjoy the addition of garlic and ginger in this oil. Overall, a great condiment to have in your fridge!!

I was looking for a DIY to replace the (amazing but expensive) miso chili oil I get here in Canada. The recipe looked good, but I didn't realise just HOW GOOD it would be! I just had to guess as to when the oil hit 350, and I was a little concerned I was going to burn the garlic, but it all turned out just magically! I did it with all chili flakes, but next time I'll get the gochugaru!

Hi Lisa, I made this oil and it is amazing. Thank you!

genuinely life changing recipe, I got through my first jar in a week and just made a second. best chilli oil I've ever had!!

Insanely delicious BUUUUUT make sure you don't pour the neutral oil in with the rest of the ingredients in step 1... which states to only leave out the sesame oil and miso paste. I made that mistake and had to start again from scratch once I read the next step. My bad for not reading through the full recipe first.

I made this to make with the focaccia recipe and let me tell you, I ate the miso chili oil from the spoon as soon as it was ready. I couldn’t even wait for the focaccia bread to be done, I made pasta and added the miso chili paste to that… then I ate it with a spoon. Now I’m eating the miso chili focaccia and also dipping it into the miso chili. I think this will be a staple in my fridge year around. Worth every bite and so easy and simple to make. Thank you!

Thank you thank you and thank you.  Like the person from Canada said there is a commercial Chili Miso Oil up here...but really expensive.
This is awesome.   Sooooooo addictive.

Literally the best pantry staple!!! It’s so quick and easy for a beginner to make. The oil starts out pretty spicy but mellows out a lot the next day. The miso flavor really comes through and really takes the chili oil up a notch

My oil is separating yet I don't see that in your picture...what did I do wrong?

I love this oil and want to drizzle it on everything! I used it for the miso chili oil focaccia recipe and let me tell you, I’m addicted.

This was so so tasty and very easy to make! I have been putting it on everything, even my toast in the morning. Thank you for sharing.

Such an easy recipe that you can enjoy for weeks. It's great on rice or in a noodle soup.

Delicious and salty chili oil!! It is a nice change of pace from your typical pure oil and spice chili oil with the salty umami taste from the miso. I added this to my ramen broth for extra oomph among other foods.

THANK YOU FOR THIS RECIPE! My family is obsessed. I have also made some for friends to give as gifts. It is really good on refried black beans and tortillas, which we eat a lot in our house. The heat and umami amp up that already delicious flavor of the beans. Also will add that your food blog is great with a wealth of wonderful recipes. Keep up the good work.

I'm making batch #9 right now. My mother in Vancouver enjoys it, I've mailed a jar across the country to my father who, like my son in Victoria, cannot get enough! An amazing recipe for an indispensible condiment. Thanks so much for sharing!

I’m constantly making this because a jar never lasts more than 1 week in my home (and I live alone!). This really is an delicious, outstanding recipe - thank you!!

Such a good “dupe” of an overpriced chili oil that I’ve been buying! I put this on quite literally everything and make a new jar as soon as I run out. Thank you for this recipe!!

No joke. Made this and my family and i finished a jar in a week. We have it for breakfast (siu mai), lunch and dinner. I made more to gift to friends and they are stunned. This is the best chili oil ever!!! Thank you so much!!

No joke. Made this and my family and i finished a jar in a week. We have it for breakfast (siu mai), lunch and dinner. I made more to gift to friends and they are stunned. This is the best chili oil ever!!! Thank you so much!

Gotta comment the second time round because its that good. You have got to make this you will not regret!! I dont have gochugaru or togarashi, so i substituted with cayenne pepper and parpika respectively. And im on my 4th jar now!! Its great with fried rice or noodles, dumplings, hot pot, siu mai…. Just basically everything!! My family kept finishing and asking for more!! Thank you so much Lisa for all the amazing recipes!

miso chili oil

Author : Lisa Kitahara

Ingredients

Instructions

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