This recipe for black garlic oil (also sometimes called burnt garlic oil, or “mayu” in Japanese) is intended to be used in ramen! This black garlic oil goes perfectly with my Tenderloin Tonkotsu Ramen. You can make it ahead of time so its ready to go for your next ramen night!
What is Black Garlic Oil?
Black garlic oil, called “mayu” (pronounced “mah-you”) in Japanese, is a common ramen topping, especially for tonkotsu ramen, that you may see on the menu at a ramen shop. The English name is a bit misleading, because this oil is not made from black garlic. A better name would be “burnt garlic oil” because the oil is made by cooking garlic until it’s completely burnt.
Can I buy Black Garlic Oil instead?
It’s very difficult to find black garlic oil for sale, you won’t see it on the shelves even at most Japanese markets. I’ve come across one brand of mayu for sale online, but it’s a very small container for a very high price. Luckily, it’s very easy to make at home! All you need is a few simple ingredients that can be found at most grocery stores in the US.
How to make Black Garlic Oil
The process is simple, just cook garlic in a neutral oil until it’s burnt, add some sesame oil, and blend the mixture. I like to pass mine through a fine mesh strainer to remove any large pieces, but that step isn’t necessary.
Remember that a little goes a long way! About 1/2 tbsp is a reasonable amount to add to a bowl, though I tend to overdo it a bit. Prepared black garlic oil can be stored in the fridge for a few months, just make sure to shake it up before using.
Dietary Restrictions – Tenderloin Tonkotsu Ramen
This dish is naturally Dairy-Free.
This dish is naturally Gluten-Free.
A Note On Serving Sizes
A little goes a very long way with black garlic oil, so a typical serving is about 1/2 tbsp. This recipe make 1/2 cup, so about 16 servings. I like to use a little bit more than that in a large bowl of ramen, so taste your broth and decide if you want to use more!
Black Garlic Oil for Ramen (Mayu)
Ingredients
- 1/4 cup freshly minced garlic
- 1/4 cup toasted sesame oil
- 1/4 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
Nutrition
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