Chili, known for its fiery kick and ability to elevate the flavors of a dish, is a popular seasoning in ramen. This spice brings a bold heat that contrasts and complements the savory, umami-rich broths of ramen, making each bite an exciting experience for the palate.
Rayu (辣油) is the spicy, aromatic chili oil that’s often the secret weapon in ramen bowls. On this page, we will talk about both chili powder and chili oil or rayu.
Chili can be introduced to ramen in various forms, including fresh chilies, chili paste, chili oil, or chili flakes, each adding its unique intensity and flavor profile. The addition of chili not only provides heat but also enhances the depth of flavors, making it a favorite among those who enjoy a spicy and vibrant bowl of ramen. Its versatility allows it to be used in both traditional and contemporary ramen recipes, adding a dynamic layer of taste and excitement.
What is Rayu?
Rayu (sometimes spelled la-yu) is a Japanese-style chili oil, originally inspired by Chinese chili oils but adapted for Japanese cuisine. It’s made by infusing oil—typically sesame or vegetable oil—with chili flakes and a variety of aromatics like garlic, ginger, onion, and sometimes spices like star anise or cinnamon. The result is a complex, spicy condiment that adds depth, aroma, and heat to ramen and other dishes.
While not technically a tare or broth ingredient, rayu is often used as a finishing touch—a way to add layers of heat, smokiness, and richness to a ramen bowl. A good rayu has flavor complexity, not just burn!
Types of Rayu:
Plain Rayu: Just chili and oil—simple, clean heat.
Garlic Rayu (Ninniku Rayu): Packed with fried garlic chips or garlic-infused oil for extra umami.
Crunchy Rayu (Taberu Rayu): “Edible” chili oil with bits of crispy garlic, onion, or even small dried shrimp—super flavorful and often used in rice bowls or ramen toppings.
Smoked or Fermented Rayu: More artisanal styles using smoked chilies or fermented ingredients for deeper flavor.
Making Your Own Rayu Chili Oil
Homemade rayu is easy and totally customizable. You just need:
Neutral or sesame oil
Dried chili flakes
Garlic, ginger, scallions, or your favorite aromatics
(Optional) A dash of soy sauce or miso for depth
Heat the oil gently with aromatics, strain if desired, then pour over the chili flakes and let it infuse. Done!
Usage and Selection
Chili is used in ramen to create varying levels of heat and flavor, from a subtle warmth to a bold, fiery punch. It can be incorporated into the broth during cooking or used as a finishing touch in the form of chili oil or flakes.
When selecting chili for ramen, consider the desired level of spiciness. Fresh chilies, like red or green chili peppers, provide a bright, fresh heat, while dried chili flakes or powders offer a more concentrated spice. Chili paste, such as gochujang or sriracha, can add both heat and a hint of sweetness or tang.
For a nuanced flavor, chili oil, made by infusing oil with chili peppers and other aromatics, is a popular choice. A drizzle on top just before serving (1–2 tsp) is the classic move. Choose high-quality, authentic chili products for the best flavor, and adjust the quantity to suit your heat tolerance.
Types of Ramen Using chili
Chili is a versatile seasoning that enhances a variety of ramen styles, adding a spicy kick that elevates the dish. Here are some notable types of ramen that commonly include chili:
Spicy Miso Ramen
Spicy miso ramen features a rich, umami-filled broth with a fiery kick, springy noodles, and an array of delicious toppings.
Tantanmen (Tan Tan) Ramen
Tantanmen or Tan-Tan ramen is a rich and spicy Japanese adaptation of Sichuan Dan Dan noodles. It uses a creamy broth and chewy noodles.
Kimchi Ramen
Kimchi ramen is a fusion of spicy, tangy Korean kimchi and savory Japanese ramen. Common toppings include nori, tofu, and mushrooms.
Spicy Shoyu Ramen
Spicy shoyu ramen combines the deep umami of soy sauce-based broth with a spicy kick. It’s usually served with chewy noodles.
