Japanese Black Garlic Oil Tsukemen
A masterclass in rich, savory dipping ramen featuring homemade multi-stage black garlic oil, seared char siu pork, and a deeply concentrated tonkotsu-based broth.
Tsukemen is a ramen style where thick, chewy noodles are served cold or room temperature alongside a separate, intense dipping broth. This version elevates the experience with a homemade black garlic oil created by frying sliced garlic in stages until golden, brown, and deeply charred, imparting a complex bittersweet aroma that perfectly balances the rich pork broth.
Ingredients
- 50 g lard
- 50 g vegetable oil
- 100 g garlic
- 1 portion ramen noodles
- 4 slices char siu pork
- 1 soft-boiled egg
- 30 g bamboo shoots
- 1 tbsp tsuyu
- 1 tbsp garlic sauce
- 1 tbsp black garlic oil
- 2 tbsp tonkotsu broth
- to taste scallions
- to taste sesame seeds
Instructions
- 1Add sliced garlic to oil
Pour 50g of lard and 50g of vegetable oil into a pot, then add 100g of sliced garlic. Fry on low heat throughout the process until different stages of browning are reached.
Tip: Keep the heat on low to ensure the garlic fries evenly without burning too quickly. - 2Fry the garlic slices in stages
Add sliced garlic to the oil and fry on low heat throughout. Fry until deep yellow, scoop out one-third, then continue frying until dark brown and scoop out another one-third.
Tip: Keep the heat low to ensure even frying and prevent burning too quickly. - 3Transfer fried garlic to the processor
Pour the fried garlic slices and oil together into a food processor to prepare for blending.
Tip: Make sure to include all colors of the fried garlic for the authentic black garlic flavor profile. - 4Blend the garlic oil mixture
Pour the remaining oil over the garlic slices and blend them together in the food processor. Do not blend too finely; the consistency should retain some texture.
Tip: Pulse or blend briefly so the mixture is not completely liquefied. - 5Sear the char siu pork
Sear the char siu pork slices using a kitchen torch directly in a frying pan to bring out a rich, charred aroma.
Tip: Move the torch evenly across the surface of the meat to achieve a consistent sear. - 6Prepare the noodle dipping sauce
Combine 1 spoon of tsuyu, 1 spoon of garlic sauce, 1 spoon of black garlic oil, and 2 spoons of tonkotsu broth in a bowl. Add chopped scallions and sesame seeds to complete the dipping sauce base.
Tip: Whisk or mix the ingredients thoroughly so the oils and broth blend evenly. - 7Garnish the sauce
Sprinkle freshly chopped scallions and sesame seeds over the rich, dark dipping sauce. These garnishes add a fresh bite and a subtle nutty flavor that perfectly balances the intense savory notes of the black garlic.
Tip: Toast the sesame seeds lightly before adding them to release even more aroma into the dipping sauce. - 8Boil the ramen noodles
Place the ramen noodles into a pot of boiling water and cook until done. Remove the noodles and rinse them with cold water to stop the cooking process and improve texture.
Tip: Rinsing with cold water helps keep the noodles springy and firm.
