Step 1

In a small bowl, pre-mix the soy sauce with the miso until it thins out the miso into a thin paste

Step 2

In another bowl (heat-safe bowl preferably), add in the dry ingredients and mix them together

Step 3

Add the thinned miso paste into the dry ingredients and mix it together until everything is combined

Step 4

Peel the garlic, and grate it finely. If you don't have a grater you can finely chop or mince it. Add it to the very top of the chili mixture in a thin layer. Set this bowl aside for later.

Step 5

Peel the shallots, and finely chop it. Set this aside for later.

Step 6

In a small pot, add in the oil and chopped shallots. Set the stove to medium heat

Step 7

Heat the oil up and cook the shallots until they become a golden brown color.

Step 8

At this point, the oil will be hot enough to make the chili oil. Carefully pour the oil over the ingredients in the bowl, focusing on pouring it over the raw garlic.

Step 9

Once the oil has been all poured in, take a utensil and mix everything together well. Be careful the bowl may be very hot.

Step 10

(Optional) If you are adding sesame oil, mix it in now.

Step 11

Let it cool before transferring it to a glass jar. Store it in the fridge or use it right away.