Japanese Black Garlic Oil (Mayu)

The essential smoky, umami-rich condiment for ramen — crafted by carefully frying minced garlic across four distinct heat stages until caramelized and pitch black.

Ingredients

• 100 g fresh garlic cloves
• 150 ml neutral cooking oil
• 50 ml chili oil
• 2 tbsp dark liquid seasoning

Instructions

1. 1Mince the garlic

   

   Place fresh garlic cloves on a clean cutting board and mince them into small pieces using a sharp knife. This finely minced garlic will be used as the base for making aromatic black garlic oil.

   Tip: Keep your fingers curled inward to protect them while chopping quickly.
2. 2Measure the cooking oil

   

   Place a small metal pot onto a digital kitchen scale and pour an appropriate amount of cooking oil into the pot. Measuring the oil ensures the right proportion for frying the garlic batches evenly.

   Tip: Ensure the scale is zeroed out before pouring to get an accurate measurement.
3. 3Fry the minced garlic

   

   Heat the oil in the metal pot, then add the minced garlic. Allow the garlic to fry while bubbling vigorously in the hot oil as it begins its multi-stage cooking process.

   Tip: Watch the heat carefully to prevent the garlic from burning too quickly at the start.
4. 4Remove stage one garlic

   

   Use a fine mesh sieve to scoop out the first batch of fried garlic pieces once they reach a golden yellow stage. Transfer them separately so they do not overcook.

   Tip: Stage one garlic provides a mild, sweet aroma to the final oil blend.
5. 5Remove stage two and three garlic

   

   Continue frying the remaining garlic, using the fine mesh sieve to remove subsequent batches as they darken. Stage two has a slightly charred appearance, and stage three becomes coffee-colored or dark brown.

   Tip: Monitor the color shifts closely since the garlic darkens rapidly past the golden stage.
6. 6Add stage four charred garlic

   

   Allow the final portion of garlic to fry until it reaches stage four, where it appears charred black. Dump this batch onto the plate containing the previously removed lighter batches of fried garlic.

   Tip: The charred black stage provides the signature dark color and bitter depth characteristic of black garlic oil.
7. 7Strain the Chili Oil

   

   Pour the infused chili oil through a fine mesh sieve into a stainless steel container to remove large spice solids. This produces a smooth, aromatic base oil ready for the next stage.

   Tip: Ensure the container is completely dry before straining to avoid any water splattering.
8. 8Combine Fried Garlic Batches

   

   Transfer the four distinct batches of fried garlic—ranging from golden yellow to charred black—from the plate directly into a tall blender pitcher. Combining these varying levels of doneness builds a complex, smoky, and layered flavor profile.

   Tip: Scrape the plate clean to ensure all the infused garlic oils and crispy bits are captured.
9. 9Add Liquid Seasoning

   

   Pour the dark liquid seasoning from a small spoon or bottle into the blender pitcher directly over the fried garlic. This provides moisture and savory depth to help bind and balance the mixture during blending.

   Tip: Add the liquid steadily to coat the garlic evenly before blending.
10. 10Blend the Mixture

    

    Secure the lid and run the blender to thoroughly puree the fried garlic and liquid seasonings together into a uniform paste. Process until the mixture reaches a smooth, consistent texture.

    Tip: Pulse first if the mixture is thick, then run continuously until fully smooth.
11. 11Strain the Final Black Garlic Oil

    

    Pour the blended mixture through a fine mesh sieve into a clean bowl to yield the final black garlic oil. This final filtration removes any remaining grit, leaving a glossy, ultra-smooth finished oil.

    Tip: Press gently with a spoon against the mesh if needed to extract maximum flavor, but avoid forcing large particles through.

Storage & Reheating

Burn It Off

Frequently Asked Questions