Japanese Black Garlic Oil (Mayu)
The secret finishing touch to rich tonkotsu ramen — a deeply aromatic black garlic oil made by frying garlic through three distinct color stages in mixed oils.
Black garlic oil, known as mayu in Japan, is an essential condiment used to cut through the heavy, rich profile of Kyushu-style tonkotsu ramen. The magic happens through a precise frying technique where thinly sliced garlic is cooked across progressive color stages from golden yellow to deep black, creating a complex, smoky, and bittersweet flavor profile that elevates any broth.
Ingredients
- 100 g garlic
- 50 ml lard
- 50 ml sesame oil
Instructions
- 1Fry sliced garlic in mixed oils
Thinly sliced garlic is added to a metal pot containing equal parts lard and sesame oil, then fried and gently stirred over heat.
Tip: Use a mix of equal parts lard and sesame oil for the best aromatic base. - 2Scoop out golden garlic slices
As the garlic cooks and the first portion turns golden yellow, use a metal wire strainer to scoop out one-third of the slices.
Tip: Observe carefully during frying to remove the batches at the correct color stages. - 3Scoop out the dark brown garlic
As the frying continues, monitor the garlic closely. Once the next portion reaches a dark brown color, use a strainer to scoop it out of the oil and set it aside to cool separately.
Tip: Keep a close eye on the frying process here, as the transition from dark brown to burnt happens very quickly. - 4Scoop out black garlic slices
Once the final portion of garlic turns completely black, scoop out the remaining third from the hot oil and let everything cool down.
Tip: After cooling, transfer the garlic to a grinder and blend for about a minute.
