00:00Out of those overpriced tiny bottles of Ryu, let's make a bigger batch for a fraction
00:04of the cost in just 20 minutes.
00:06It's so simple and you'll never need to buy those expensive bottles again.
00:10Watch how that beautiful red colour spreads through the oil.
00:14For a printable version of this recipe, visit my website, just google Ryu space statue to
00:19find me.
00:20First, I'm going to remove the germ of one garlic clove so that it's ready to go as
00:25soon as my oil is heated.
00:26Simply cut it in half lengthways and scoop out the germ with a toothpick.
00:31The germ can be better, that's why I take it out just in case.
00:36Next let's get our oil base ready.
00:38I'm grabbing equal parts of neutral cooking oil and toasted sesame oil and combining them
00:43in this heavy bottomed pan.
00:45I'm using 125ml of each so this recipe will make about 1 cup of Ryu.
00:51The neutral oil gives us clean heat conduction while the toasted sesame oil adds this root,
00:58not to complexity, that's just incredible.
01:00Now I'm heating this over medium until it hits exactly 160 degrees celsius, which is 320 degrees
01:07fahrenheit.
01:08Why am I being so obsessive about the temperature?
01:11When you nail the 160 degrees celsius mark, you'll see how the aromatic compounds release
01:17perfectly without burning.
01:19Now that our oil is at the perfect temp, I'm turning the heat down low and adding in my
01:29aromatics.
01:30I've got 3 ginger slices here, about 5ml or 0.2 inch thick with the skin still on, my garlic
01:38clove from earlier, and the green part of this Japanese leek that I've roughly chopped up.
01:43If you can't find Japanese leeks, you can use the green part of regular leeks or even shallots
01:49instead.
01:50I'm also taking these dried chilli peppers, opening them up and adding them along with
01:55their seeds.
01:56Now I'm going to let this mix simmer for exactly 10 minutes.
02:00I know it's tempting to crank up the heat or cut the infusion time short, but patience
02:06is absolutely key here for developing those deep complex flavours that make homemade Ryu
02:11worth their effort.
02:16While everything is infusing, I'm making my kitchen smell amazing, I'm going to prep my
02:21chilli powder.
02:22I'm adding 2 tablespoons of chilli powder to this glass bowl.
02:25I'm using Ichimi togarashi, but Korean chilli powder, Aleppo pepper, or Sichuan chilli powder
02:31can be good substitutes.
02:33I'm adding just a small amount of water, about half tablespoon, and mixing to create
02:38a thick paste.
02:39You want the consistency to be like wet sand, just moist enough to clump together without
02:45being soupy.
02:46This little water step is absolutely crucial.
02:49It creates a protective layer that lets the chilli infuse without scorching, which prevents
02:55that bitter taste.
02:56But be careful not to add too much water.
02:59Too much moisture can cause some splattering when the hot oil hits it.
03:04Place a fine mesh stainless steel strainer over the bowl, and then we're ready for our
03:09oil.
03:12Alright, it's been exactly 10 minutes of infusion time, so I'm removing the pan from
03:17the heat and pouring it through the sieve and into the bowl.
03:20The mesh needs to be fine enough to catch even small seed fragments while letting all the beautifully
03:27infused oil pass through.
03:29Hot oil is no joke, so I'm using oven mitts and pouring really slowly and carefully to avoid
03:35any splashes.
03:37Now I'm giving the strained oil and chilli paste a good stir, just until they're well
03:41combined.
03:42Look at this gorgeous, vibrant red colour spreading through the oil.
03:46Before we wrap up, let me show you how to store this oil.
03:50First and foremost, make sure to let your oil cool completely before storing it.
03:55And it's important to properly sterilise your jars, so boil the jars thoroughly, dry them
04:00completely, then make sure they're clean and free from any residue.
04:05Once it's cooled, transfer it to a jar with a tight sealing lid and place it in the refrigerator.
04:11If your fridge is too cold, the oil might solidify, so make sure to move the jar to a warmer
04:17spot
04:18in your fridge.
04:18I also recommend using a glass container since the chilli powder will stain plastic containers.
04:24With proper refrigeration, your homemade ryu should stay fresh for at least a month.
04:29But always do a quick freshness check before each use, give it a sniff, and if you detect
04:35any sour notes or it's different from before, it's probably better to make a new batch.
04:41And that's it!
04:42This homemade ryu is going to take your Japanese dishes like gyoza, tan-tan-men, or koto-fu
04:48to the next level.
04:50Want even more delicious recipes?
04:52Grab my free cookbook from the link in the description.
04:56Ok, let's go over the ingredients one more time, and if you're ready to cook, grab the
05:00written instructions by clicking the full recipe box with a picture that's about to pop up
05:05on your screen.
05:06Here we go, the link to the full recipe is on the screen for you now, and if you want
05:09to watch more similar videos, don't miss my homemade ingredients playlist popping up
05:13on your screen as well.
05:14Thanks so much for watching, and I hope to see you in the next one.
05:17Bye!
05:17Bye!
05:17Bye!
