S&B Okazu Ra-yu Choikara
This Okazu Ra-yu Choikara is a special chilli oil with crispy garlic. The exquisite taste of chilli oil, fried garlic, roasted almonds and dried chilli gives an additional depth to any dish it is added to. I have heard a lot about this delicious condiment and over Chinese New Year I managed to give this a try. I paired this fragrant chilli oil with almost everything I ate over that weekend. Pairs especially well with the many steamboats that I had.
The name 'okazu' means side dish (to accompany rice). Therefore, this chilli condiment is made to taste well even on its own. Use it as a topping for plain rice or as a dipping sauce for pipping hot gyozas. Even though it is great plain, learn how to make it better with some of the recipes below.
Spicy Cold Tofu
A simple yet delicious okazu (side dish) that pairs well with rice, tofu is commonly used as a side dish and cold tofu is especially good for summer days. The silky and creamy texture of tofu is great alongside the slight crispy garlic and spicy chilli. My favourite part of this simple dish is that it is very versatile and you can add almost any kind of additional toppings to it. Best to pair with Koshi No Kanbai Bessen Ginjyo Sake.
- 1 pack of cold tofu
- S&B Okazu Ra-yu Choikara
- Cut tofu into preferred size for serving.
- Serve tofu on a plate and add as much S&B Okazu Ra-yu Choikara (according to preference)
Spicy Shrimp Cream Pasta
Quick and fairly easy pasta recipe with chilli oil might not be something you are used to. S&B Okazu Ra-yu Choikara, with its presence of fried garlic and almond bits, adds a fragrant note to this tasty and creamy pasta dish. You can substitute prawns with any of your favourite ingredients such as scallops or chicken. If you are a fan of spicy food, you can easily add a little more chilli into your pasta. Recommended alcohol to pair with: Kiku-Masamune Koujyo Junmai Sake.
Ingredients (serves 2)
- 8 shrimps,
- ½ onion
- 180g spaghetti
- 1 tablespoon butter
- 2 tablespoons white wine
- 60ml heavy cream
- 3 teaspoon S&B Okazu Ra-yu Choikara
- 1/4 lemon, cut
- Salt and pepper as required
- Parsley as required
- Slice onion. Devein and peel the shells of the shrimp.
- Add butter to a frying pan and add onions. Stir-fry until tender over medium-high heat.
- Add shrimps and cook till prawns are half-cooked.
- Add white wine and lower heat.
- Add heavy cream and S&B Okazu Ra-yu Choikara and mix.
- Cook spaghetti as usual in salted boiling water.
- Just before the spaghetti is cooked, add 1 ladle of pasta water to the sauce in step 5. Simmer on lower heat.
- Flavour with salt and pepper accordingly.
- Mix the cooked spaghetti and parsley with the sauce.
- Serve with lemon and more parsley as a garnish.
Mushroom Bacon Stir-Fry with Chilli Oil
As well loved dish is any household, any mushroom lover would definitely agree with me that a good comforting dish would be a mushroom stir-fry. Sauteed mushrooms add a deep rich flavour as a side to any meal. One of the most common way of eating them would be to have it sauteed with butter. But if you need something with a little more kick, why not try stir-frying it with S&B Okazu Ra-yu Choikara. Works well withall your favourite types of mushrooms, give it try! Recommended sake pairing: Kiku-Masamune Nama Chozo Sake.
Ingredients (serves 2)
- 2 large king oyster mushrooms
- 150g shimeji mushroom
- 4 slices bacon
- 6 tablespoons S&B Okazu Ra-yu Choikara
- 2 tablespoons water
- Cut king oyster mushrooms into bite size pieces.
- Divide shimeji mushrooms into small bunches.
- Cut the bacon into 2cm widths.
- In a frying pan, add S&B Okazu Ra-yu Choikara on medium-high heat.
- Add bacon and fry.
- Add king oyster mushrooms and shimeji mushrooms. Add water in slowly.
- Fry till all the mushrooms are tender and cooked. Serve.