Lao Gan Ma Spicy Chili Crisp
食感の鬼！ザクザク玉ねぎと唐辛子が香ばしい「クリスピー辣油」
Description
A 'texture-focused' chili oil rivaling the Douchi version's popularity. Contains ZERO Douchi (black beans); instead, it's packed with crispy fried onions and soybeans. This is the direct root of Japan's 'Taberu Rayu' (Chili Crisp) boom.
Classification: Everyone, Condiment, Chili Crisp, Lao Gan Ma, Crispy, Onion, Texture
Shops selling Lao Gan Ma Spicy Chili Crisp
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How to use
Ingredients
- Rapeseed oil
- Chili
- Onion
- Soybeans
- Salt
- Sichuan pepper
- Sugar
Instructions
- [Typical Uses]
- [Ultimate Topping]: Top raw over cold tofu, salads, or boiled eggs for crunch.
- Mix into fried rice at the end for roasted aroma.
- Mix with mayonnaise as a dip for veggie sticks or fried chicken.
Learn more Substitutes, pairings, tips
Key spices
Roasted sweetness of fried onions and a crunchy、crispy texture
Substitutes at Japanese supermarkets
Substitute with JP commercial 'Taberu Rayu' (with fried garlic)
Pairing
Cold Tofu / Fried Rice / Dumpling Dip
Trivia
This 'Chili Crisp' variation is what sparked a massive craze among Western chefs. The crazy trend of pouring it over vanilla ice cream even went viral in the West.
Eating tips & etiquette
The 'crispiest and most roasted' in the series. Less salty than the Douchi version, allowing direct tasting of charred onions and chili heat. Better for 'raw topping/dipping' than cooking.
Allergen
Soybeans