Chunky Ra-yu

Chunky Ra-yu

There are many types of this kind of condiment, but this one has nuts in the sesame oil and a pronounced garlic flavor.


Sesame oil
90 g
25 g ( 3 cloves)
3 g (1/2 teaspoon)
Sliced almonds
20 g
Pine nuts
25 g
Red chili peppers
1 to 2
Japanese leek
15 g (1 stalk)
about 1 teaspoon
Trehalose (artificial sweetener)
1 teaspoon


1. Chop up the garlic, leek and red chili peppers finely. Crush the sliced almonds roughly. Chop the pine nuts roughly.
2. Put the finely chopped garlic, salt and sesame oil in a small pan. Start cooking over medium heat, and turn the heat down very low once the oil starts bubbling slightly.
3. When you think the garlic has browned a little bit, add the almonds, pine nuts and chili peppers.
4. Taste the solid ingredients, and when they are crunchy add the doubanjiang and leek. When the moisture in the leek has evaporated, add the trehalose.
5. Cool in the pan, then transfer to a storage jar.
6. Use whatever nuts you have on hand. Cashew nuts or sesame seeds should be delicious too.
7. To finely chop the chili peppers easily, cut them as shown here from the stem end with kitchen scissors beforehand.
8. If you don't have any trehalose, try adding 1/2 teaspoon of sugar instead.

Story Behind this Recipe

I've never bought chunky ra-yu, but this one is so good.