Japanese Black Garlic Oil (Mayu)
Master the secret weapon of Japanese tonkotsu ramen. This authentic black garlic oil is built by frying garlic to four distinct levels of char, then blending it with sesame oil into a rich, smoky condiment.
Mayu, or black garlic oil, is a signature condiment originating from the Kyushu region of Japan, most famously used in Kumamoto ramen. By carefully roasting fresh garlic through stages of pale golden, brown, and deeply charred, cooks extract a complex, bittersweet depth. This aromatic oil cuts through heavy pork broths, transforming a standard bowl of ramen into an intensely flavorful, unforgettable dish.
Ingredients
- 1 cup fresh garlic cloves
- 12 cup neutral cooking oil (like canola or salad oil)
- 14 cup toasted sesame oil
Instructions
- 1Chop the garlic
Start by peeling and finely chopping fresh garlic cloves on a clean cutting board. Aim for uniform, soybean-sized pieces so that they cook evenly later on. Avoid cutting them too big or too small for the best texture and flavor extraction.
Tip: Uniformity is key here; uneven pieces will result in some garlic burning before the rest is properly browned. - 2Add garlic to oil
Pour a generous amount of salad oil into a cooking pot, then carefully slide all of the evenly chopped garlic into the oil. Doing this allows the garlic flavor to slowly infuse into the oil as it heats up.
Tip: Starting with cool oil prevents the garlic from scorching immediately upon contact. - 3Fry the garlic
Turn the heat to medium and let the garlic fry gently. Youll see it bubbling vigorously in the hot oil as the moisture cooks out. Keep a close eye on the pot and stir occasionally; the garlic will gradually begin to turn a light golden color.
Tip: Stirring gently with chopsticks or a spatula ensures even coloring and prevents the garlic pieces from sticking to the bottom. - 4Scoop out the garlic in stages
As the garlic fries, carefully monitor its color. Once a portion turns golden yellow, use a fine wire skimmer to lift out about one-quarter of the batch. This staged removal is key to achieving four distinct levels of roasted flavor for the black garlic oil.
Tip: Keep the heat controlled so the remaining garlic doesnt burn too quickly between the stages of scooping. - 5Complete the four stages
After removing the first golden batch, continue frying the remaining garlic. Remove another quarter when it turns light brown, then scoop out the next quarter at dark brown. Allow the final batch to become completely black before removing it from the heat.
Tip: Work quickly when removing each batch because the garlic transitions from dark brown to burnt very rapidly. - 6Transfer to blender
Once you have your four progressively darkened shades of fried garlic, carefully scrape all of them from the plate directly into a blender pitcher. Ensure the garlic and residual oil have cooled down enough so as not to damage the plastic pitcher.
Tip: Do not add the sesame oil until the next step to ensure the residual heat from the fried garlic doesnt degrade its delicate aroma. - 7Add sesame oil
Pour the dark sesame oil directly into the pitcher over the cooled garlic. This prepares the mixture to be blended into a smooth and rich paste.
Tip: Using toasted sesame oil here adds a roasted and nutty aroma that perfectly complements the deeply caramelized garlic. - 8Filter the garlic oil
Pass the newly blended black garlic oil through a fine wire mesh strainer. Filtering removes any unblended, gritty bits of garlic, resulting in a perfectly smooth and refined seasoning oil for your ramen.
Tip: Do not skip filtering; a silky, grit-free texture is essential so the oil floats cleanly on top of the ramen broth.
