black garlic oil

A souped-up version of a common Japanese ramen condiment that combines the powerful flavors of three common aromatics, allowing you to add a delicious punch of flavor to any Asian soup dish

Mayu Black Garlic Oil (Mayu)

onion (finely minced)

tbsp garlic (finely minced)

tbsp ginger (finely minced or grated)

tbsp Bragg's Liquid Amino

Combine onion, ginger, garlic, and oil in a small pan.

Saute over medium heat approximately 15 minutes or until most of the moisture is cooked out and a deep brown color develops. Stir frequently to prevent burning. Keep a close eye on the pan. Once the browning begins, it will advance fairly quickly.

Remove from heat just before it reaches your desired doneness as the carryover heat will finish it off. Carefully stir in Bragg’s Liquid Amino to avoid splashing.

<p><em style="border-radius: 2px;color: #1e1e1e;font-family: 'Noto Serif';text-align: center" data-rich-text-format-boundary="true">Learn how to make Mayu, or scorched garlic oil at home with just 4 ingredients! Black garlic oil is smoky, earthy, rich and will elevate your bowl of ramen to the next level. </em></p>

Mayu (Scorched Garlic Oil)

garlic cloves, micro grated

oil oil

tbsp sesame oil (30 milliliters)

tbsp chili oil

Add the oil and micro grated garlic to a shallow non-stick pan. Turn the heat to medium high. Fry the garlic stirring every few seconds until it starts to brown. Reduce the heat to medium low and continue frying for about 10 minute or until just burnt. Using a non-stick pan will make this process easy but if using a regular pan, be sure to scrape off the garlic that might stick to the bottom so it doesn't completely burn. It'll feel sticky, that's normal but once off the heat it will de-clump. 

Remove from heat and stir in sesame oil and chili oil. Once cooled, transfer to a air tight jar and use in ramens and over noodles. Enjoy!

Storing: Once cooled, refrigerate in an air tight container for up to 2 days. However, I highly recommend freezing it to prevent any bacteria from forming. I freeze them into mini ice-cube trays for easy access. 

It was delicious. Added a really nice earthy flavour to my tonkotsu.

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Mayu Black Garlic Oil (Mayu)

Mayu (Scorched Garlic Oil)

Top 2 black garlic oil recipes from across the web

The most viewed black garlic oil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mayu Black Garlic Oil (Mayu)

Mayu (Scorched Garlic Oil)

The most viewed black garlic oil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine