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Mayu: The Black Magic of Ramen

Easy Homemade Mayu: Black Garlic Oil for Authentic Ramen Recipe

Ready to take your ramen game to the dark side? Enter mayu, the mysterious black garlic oil that’ll make your taste buds dance!

Picture this: You’re slurping up some heavenly tonkotsu ramen, when suddenly – BAM! A swirl of pitch-black oil catches your eye. What sorcery is this? It’s mayu, my friend, and it’s about to blow your mind!

Now, I know what you’re thinking. “Burnt garlic? Sounds like a kitchen disaster!” But trust me, this controlled chaos is pure culinary genius. It’s like jumping into a freezing lake after a sauna – sounds crazy, but feels oh-so-right.

The secret? Slow and steady wins the race. We’re talking garlic cooked to the edge of oblivion, but with just enough life left to pack a flavor punch. It’s a delicate dance between bitter and complex, resulting in a condiment that looks like squid ink but tastes like garlic enlightenment.

Ingredients

  • 1/4 cup canola or vegetable oil
  • 10 medium cloves garlic, minced (about 3 1/2 tablespoons)
  • 1/4 cup roasted sesame oil

The Mayu Magic Method

  1. Combine canola oil and garlic in a small saucepan. Cook over medium-low heat, stirring, until it starts to brown. Reduce heat to low and continue cooking, stirring frequently, until garlic turns completely black (about 10 minutes). Warning: It’ll get sticky – embrace the mess!
  2. Transfer the inky mixture to a heat-proof bowl and add sesame oil. Blend on high speed until completely pulverized (about 30 seconds). It’s alive! Store your creation in the fridge for up to 2 months (if you can resist using it all immediately).

Mayu Mastery Tips

  • Patience is key! Rush the burn, and you’ll end up with bitter disappointment.
  • Don’t skip the sesame oil – it adds that final layer of nutty perfection.
  • Drizzle with abandon on your ramen, or get creative – it’s great on rice, veggies, or even as a dip!

So go forth, ramen rebels! Embrace the dark side of garlic and let mayu be your flavor guide. Your bowl of noodles will never be the same again!

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