Authentic Japanese Black Garlic Oil (Mayu)
Master the art of making Mayu, a signature Japanese black garlic oil used in Kyushu-style tonkotsu ramen. Fry garlic in three precise stages to build a deep, complex, and smoky flavor profile.
Mayu, or black garlic oil, is a defining condiment in Kyushu-style tonkotsu ramen, bringing a distinctive charred and fragrant depth to rich pork broths. Making it requires careful heat management, frying the garlic in three distinct batches—from light brown to deeply blackened—to balance its signature smokiness without tipping into harsh bitterness.
Ingredients
- 100 g garlic (peeled and thinly sliced)
- 100 ml lard or pork fat
- 100 ml sesame oil
Instructions
- 1Combine oil and garlic
Place the lard, sesame oil, and sliced raw garlic into a small metal pot. Ensure the garlic is fully submerged in the cold oil mixture before turning on the heat. Starting with cold oil allows the garlic flavor to infuse smoothly into the fats without burning immediately.
Tip: Slice the garlic into even pieces so they fry at the same rate, preventing some from burning while others remain undercooked. - 2Heat and fry the garlic
Turn the heat on and bring the oil mixture to a boil. As the temperature gradually rises, the internal moisture from the garlic will begin to dissipate, creating continuous bubbling and steam. Gently stir the mixture to ensure even frying and temperature distribution.
Tip: Keep a close eye on the pot as the oil heats up. The transition from pale to golden brown can happen very quickly. - 3Remove the first batch of garlic
Once the garlic begins to fry, watch it closely. As soon as a portion of the garlic turns a light brown color, use a wire skimmer to carefully scoop about one-third of it out of the hot oil. Set this first batch aside.
Tip: Removing the garlic in stages is crucial for building the complex, layered flavor profile of authentic mayu. - 4Remove the second batch of garlic
Continue frying the remaining garlic in the oil. As soon as it reaches a deeper, rich dark brown color, use the skimmer to carefully scoop out the second batch. Set this batch aside with the first to preserve its distinct flavor profile.
Tip: Pay close attention to the heat and the color of the garlic. The transition from light brown to dark brown happens quickly as the moisture dissipates. - 5Extract the final charred garlic
Continue frying the last remaining batch of garlic until it reaches a deeply roasted, nearly black color, then quickly retrieve it from the bubbling oil. Be extremely careful with the heat control at this final stage; you want a deeply charred smokiness, not pure ash, to prevent overpowering bitterness in the final oil.
Tip: Once this final batch is removed, allow all the garlic and the oil to cool completely. For traditional Mayu, you will later blend or pound all three batches of garlic back into the cooled oil.
