Black Mayu

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



  1. Peel the garlic cloves and chop finely.
  2. 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.
  3. Remove from the heat and transfer the garlic and oil to a heatproof container. Add the sesame oil and allow to cool.
  4. 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.



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