Mayu (Black Garlic Oil) for Ramen Recipe

by
J. Kenji López-Alt Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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J. Kenji López-Alt
updated Aug. 30, 2018
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J. Kenji Lopez-Alt

Recipe Facts

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Active: 15 mins
Total: 15 mins
Makes: 1 cup

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Ingredients

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

Directions

  1. 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).

  2. 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.

Special equipment

blender

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