Add the ＊ ingredients to the pan, and heat over low heat for 10 minutes.
Add the salt after 10 minutes, and thicken the sauce with katakuriko dissolved in the same amount of water. Turn off the heat and let cool.
Finely chop the cucumber and onion.
Put as much sauce as you'll use at once in a bowl, add the chopped vegetables and mix, and it's done. (See Hints.)
If you don't have coarsely ground chili peppers, use thinly sliced red chili pepper. Add the seeds too.
Use on boiled chicken. See Recipe ID: 811598.
It also goes well with deep fried fish (the photo shows fried mahi mahi).
It also goes well with fried tofu and vegetable fritters.
I've made it quite spicier than commercial bottled sweet chili sauce. Please adjust the amount of chili pepper to taste.
Story Behind this Recipe
I got the idea to make this from the chunking 'eating' ra-yu chili oil fad.
Make it up to step 2, and you can store the results for about a week in the refrigerator. Add the cucumber and onion to the amount of sauce you'll be using for a meal just before serving it. (These vegetables exude water, so excluding them from the base sauce extends its shelf life.)