Black Garlic Oil for Ramen (Mayu)
Black garlic oil is an incredible topping for ramen, especially tonkotsu ramen! The name is a little misleading, mayu is made with burnt garlic, not black garlic, and can be prepared with a few simple ingredients!
Ingredients
- ¼ cup freshly minced garlic
- ¼ cup toasted sesame oil
- ¼ cup vegetable oil or a similar neutral oil such as canola
Instructions
- Combine the vegetable oil and minced garlic in a medium-sized saucepan over medium-low heat. Cook, stirring frequently, until the garlic turns golden brown and then completely black, about 15 minutes. Once black, remove from heat.
- Let the mixture cool for a few minutes, then transfer it into an immersion blender's cup (recommended) or into a standard blender. Add the sesame oil and blend until the garlic is completely pulverized.
- Optional: pass the mixture through a fine mesh strainer before transferring it into a storage container. Use a spoon or silicon spatula to press through as much as possible. This step removes larger pieces and results in a smoother oil, I do this every time.
- Transfer the oil to an airtight storage container and store in the fridge for up to two months.
Notes
Use this black garlic oil in my Tenderloin Tonkotsu Ramen recipe!
This recipe makes about ½ cup, but a little goes a long way, about ½ tablespoon is an appropriate amount to add to a large bowl of ramen.
Some research shows that consuming burnt food may be detrimental to your health. Please do your own research if concerned, and consider enjoying this black garlic oil in moderation.
Nutrition
Serving: 0.5 tbspCalories: 50kcal
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