Umami Bomb Microwave Chili Oil

1.In a large, deep microwave-safe glass bowl or 2-cup measuring jug, combine the neutral oil, minced garlic, and grated ginger.

2.Microwave the oil mixture on high for 2 minutes. The oil should be very hot and the garlic should just be starting to turn fragrant and pale gold.

3.Carefully remove the bowl from the microwave using oven mitts. Stir in the Sichuan chili flakes, dried shiitake mushroom powder, and the star anise.

4.Return the bowl to the microwave and heat for another 30 to 45 seconds. Watch closely to ensure the chili flakes sizzle but do not turn black or smell burnt.

5.Remove from the microwave and immediately stir in the soy sauce, sugar, salt, and toasted sesame seeds. The soy sauce will bubble vigorously as it hits the hot oil, infusing it with savory depth.

6.Let the oil sit and steep for at least 30 minutes at room temperature to allow the flavors to meld and the chili flakes to become crispy.

7.Discard the star anise before transferring the cooled oil to a clean glass jar. Store in the refrigerator for up to one month.