Black mayu is basically burnt garlic oil, cooking the garlic in oil until it turns black. I was very sceptical about this when I first tried making it, as surely burnt garlic will just taste bitter? Although rather pungent when tasted on its own, when added to a broth it creates a smoky and garlicky flavour. I like to drizzle a little over the ramen as well as adding it to the broth. Beware, though, your kitchen will smell strongly of garlic after making this!
You can keep this in a jar or sealed bottle until you need it. This makes up more than enough for the Van Helsing ramen recipe.
¼ cup sunflower or groundnut oil
10 cloves of garlic
¼ cup of sesame oil
½ tsp salt
- Peel the garlic cloves and chop finely.
- Heat the sunflower or groundnut oil in a small saucepan on a medium-high heat and add the garlic. As the garlic starts to brown, turn the heat to low and continue cooking until the garlic turns black.
- Remove from the heat and transfer the garlic and oil to a heatproof container. Add the sesame oil and allow to cool.
- Blitz with a blender or small food processor, then strain the oil through a sieve to remove any larger bits of garlic. Add the salt to season.