Authentic Japanese Black Garlic Oil
Ramen (Mayu)
Elevate your homemade ramen with rich, aromatic Japanese black garlic oil (mayu), made by frying garlic through progressive stages until deeply charred and blending it with oil and lard.
Japanese black garlic oil, known as mayu, is a secret weapon in Kyushu-style tonkotsu ramen. By carefully frying garlic slices to three distinct shades of brown and black, then grinding them with a blend of salad oil and lard, it creates a deeply savory, smoky depth that cuts through rich broths and removes any fishy or heavy notes.
Ingredients
- 100 g garlic cloves
- 50 ml lard
- 50 ml salad oil
Instructions
- 1Fry the garlic slices
Place equal proportions of lard and salad oil into a saucepan, then add sliced garlic to fry over a flame.
Tip: Ensure the oil and lard are mixed in equal proportions before adding the garlic. - 2Remove golden garlic slices
When the garlic slices turn golden yellow, take out one-third of them using a strainer.
Tip: Watch closely so you can remove the first portion right as it hits a golden yellow hue. - 3Remove dark brown garlic slices
Continue frying the remaining garlic until they reach a dark brown color, then take out another one-third.
Tip: Promptly transfer the dark brown slices to a tray to prevent them from burning further. - 4Remove charred garlic slices
Allow the final portion of garlic to fry until completely charred and black, then remove them from the oil.
Tip: This final portion will be completely black, which provides the signature color and flavor for the oil. - 5Grind into black garlic oil
Once cooled down, put the oil and all stages of garlic slices together into a grinder to process into black garlic oil.
Tip: Make sure the oil and garlic cool down sufficiently before pouring them into the grinder.
