Splotchy swirl Chili Oil

Here is my Tori Paitan from last night. It’s a delicious creamy bowl, but what I am trying to figure out is the chili oil. I made the La-yu recipe from the Ramen_Lord book. It’s great, tasty, and we were able to use some peppers we grew from our garden. That said, everytime I try and get that speckle, splotchy red look to the bowl, my chili oil just emulsifies and goes orange. I know it doesn’t make a difference in taste, but damn, I can’t move on till I learn how. I’ve had the same bowl for 4 weeks in a row trying to get it right. lol.

Please help me get out of this loop! Thanks ramen community.