Addictive Everything Chili Crisp: This Japanese Oil Makes ANY Meal a 10/10
Welcome back to my channel! Today, I’m sharing a secret weapon for your kitchen. This is a “Magic Japanese Chili Crisp” (Spicy Everything Sauce). It is savory, spicy, and full of umami thanks to a special Japanese ingredient: katsuobushi (bonito flakes).
I’m also sharing two quick ways to use it: a Mouth-Watering Chicken side dish and the ultimate Spicy Egg Rice Bowl.
Let’s get cooking!
1. The Magic Japanese Chili Crisp (Spicy Everything Sauce)
This is the base sauce. Make a batch and keep it in your fridge—it goes well with noodles, dumplings, tofu, and rice!
Ingredients
(Makes about 4-5 servings)
Garlic: 2 cloves
Green Onion (Negi): 0.7 oz (20g)
Bonito Flakes (Katsuobushi): 0.04 oz (1g)
Taihaku Sesame Oil (White/Clear sesame oil): 1 Tbsp
Note: If you can’t find clear sesame oil, vegetable oil works too.
Toasted Sesame Oil (Dark): 2 Tbsp
Soy Sauce: 2 Tbsp
Ichimi Togarashi (Japanese Chili Powder): 1.5 tsp
Substitute: Cayenne pepper (Adjust spice level to taste)
Hawk Claw Chili (Whole dried chili): 1 whole
Substitute: A pinch of chili flakes
Sugar: 1 tsp
Salt: A dash
Instructions
Prep: Finely mince the garlic and green onions.
Simmer: In a frying pan, combine the Taihaku sesame oil, toasted sesame oil, soy sauce, Ichimi powder, whole chili, sugar, salt, and the minced garlic. Turn the heat to low.
Cook: Stir constantly for a few minutes. Once the garlic is cooked through and fragrant, add the minced green onions and bonito flakes.
Finish: Stir for another 30 seconds to combine flavors, then remove from heat.
Store: Let it cool and transfer to a clean container. It keeps well in the fridge!
2. Addictive Spicy “Mouth-Watering” Chicken
This is a quick version of the famous “Yodare-dori” (Mouth-watering chicken). It’s a perfect high-protein side dish.
Ingredients
Chicken Tenders (Sasami): 5.6 oz (160g)
Sake (Japanese Rice Wine): 1 Tbsp
Cucumber: 3.5 oz (100g)
Magic Japanese Chili Crisp (from above): 2 Tbsp
Sugar: 1 tsp
Ajinomoto (MSG): A dash
Instructions
Microwave Chicken: Remove the tendons from the chicken tenders. Place them in a heat-proof bowl and pour the Sake over them.
Cook: Microwave at 500W for 2 minutes. Remove, flip the chicken over, and microwave for another 1 minute.
Shred: Discard the liquid from the bowl. Let the chicken cool down, then shred it into small pieces by hand.
Combine: Julienne the cucumber (cut into thin strips) and add it to the bowl with the chicken. Add the Chili Crisp sauce, sugar, and Ajinomoto. Mix well and serve!
3. The Ultimate Spicy Egg Rice Bowl
Breakfast, lunch, or late-night snack—this is the fastest way to enjoy the sauce.
Ingredients
Steamed Rice: 1 bowl (amount to your liking)
Egg: 1
Magic Japanese Chili Crisp (from above): 1 Tbsp
Instructions
Fry: Heat a frying pan and add 1 Tbsp of the Chili Crisp sauce. Crack the egg directly into the sauce and fry it sunny-side up (or to your preferred doneness).
Serve: Place the spicy fried egg on top of a bowl of hot rice. Feel free to drizzle extra sauce on top if you like it extra spicy!
I hope you enjoy this Magic Japanese Chili Crisp! If you make it, let me know in the comments on the video. Don’t forget to like and subscribe!
