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Mayu (Black Garlic Oil) for Ramen
About This Recipe
|Yield:||Makes 1/2 cup|
|Active time:||15 minutes|
|Total time:||15 minutes|
|This recipe appears in:||The Food Lab Redux: How to Make the Perfect Bowl of Tonkotsu Ramen|
- 1/4 cup canola or vegetable oil
- 10 medium cloves garlic, minced (about 3 1/2 tablespoons)
- 1/4 cup roasted sesame oil
Combine canola oil and garlic in a small saucepan and cook over medium-low heat, stirring, until it starts to brown. Reduce heat to low and continue to cook, stirring frequently, until garlic turns completely black, about 10 minutes (garlic will become very sticky in the process).
Transfer mixture to a heat-proof bowl and add sesame oil. Transfer to a blender and blend on high speed until completely pulverized, about 30 seconds. Transfer to a sealable container and store in the refrigerator for up to 2 months.