Black garlic oil, known as mayu, is a versatile condiment that enhances the flavor of various dishes like fried rice and ramen. Its unique taste comes from the process of charring fresh garlic in oil, creating an opaque black paste that is rich in umami. While mayu is traditionally used in ramen shops in Japan, it's not commonly available in stores, making homemade preparation an ideal solution. With just two or three ingredients, one can replicate this flavorful oil in under 15 minutes, emphasizing the importance of cooking garlic to the right char level to avoid bitterness.
The key to good mayu is that the garlic should be removed from the heat the instant it achieves a visible black char.
Making black garlic oil, or mayu, takes just two or three ingredients and can be done in less than 15 minutes.
The opaque black hue of mayu looks dramatic floating in broth, enhancing richness and adding instant smoky depth.
The Maillard reaction transforms the garlic to gain new taste and aromatic compounds when cooked in hot oil.
Collection
[
|
...
]