Homemade Rayu From 'Japanese Soul Cooking'

Add the ginger, garlic, scallion, and 1/4 cup of the sesame oil to a small saucepan. Place the saucepan over low heat and bring to a boil. Gently simmer for about 3 minutes over low heat, or until the ingredients turn golden. Gently swirl the pot while cooking to prevent the ingredients from burning. Pour the oil into a mixing bowl.

Add the ichimi togarashi and coarse red pepper flakes, and mix to combine. Allow the oil to come to room temperature, and then add the remaining 1/4 cup toasted sesame oil. Transfer the rayu to a glass jar.

To use, spoon the red rayu oil from the surface (so the chopped ingredients remain resting on the bottom). You can also strain the rayu through a fine sieve to remove the chopped ingredients from the oil, before pouring it into a storage jar.