Mayu (Black Garlic Oil) for Ramen Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
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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Updated Aug. 30, 2018
20130910-black-garlic-sesame-mayu-ramen-3.jpg
J. Kenji Lopez-Alt

Recipe Facts

0

Active: 15 mins
Total: 15 mins
Serves: 8 servings
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

This Recipe Appears In

Nutrition Facts (per serving)
81 Calories
9g Fat
1g Carbs
0g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 81
% Daily Value*
Total Fat 9g 11%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 0g
Vitamin C 1mg 6%
Calcium 7mg 1%
Iron 0mg 0%
Potassium 15mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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