Secret Black Garlic Tonkotsu Ramen
Discover the blockbuster secret behind professional tonkotsu ramen — a rich, handcrafted black garlic oil made by frying peeled garlic in lard until deeply caramelized and blending it into a smooth, fragrant paste.
Black garlic tonkotsu ramen elevates the classic, creamy pork bone broth with an unmistakable depth of flavor and smoky, sweet aroma. The secret lies in Mayu, or black garlic oil, crafted by slowly frying garlic until it achieves a deep, dark hue before blending it into a concentrated flavor booster. This signature element creates complex layers that transform a standard bowl of ramen into a restaurant-quality masterpiece.
Ingredients
- 200 g lard
- 300 g peeled garlic cloves
- 1 bowl tonkotsu ramen broth
- 1 portion ramen noodles
- 2 slices chashu pork
- 1 marinated soft-boiled egg
- 1 piece nori seaweed
- to taste chopped green onions
- to taste sesame seeds
Instructions
- 1Add garlic to heated lard
Place peeled garlic cloves into a small metal pot filled with heated lard.
Tip: Ensure the heat is set to medium. - 2Fry garlic until black
Continue frying the garlic cloves in the lard over medium heat until they reach a dark black color.
Tip: Watch closely to prevent burning past the desired stage. - 3Grind blackened garlic
Transfer the blackened garlic cloves and grind them into a fine powder using a food processor.
Tip: Process until a uniform powder forms. - 4Mix oil with garlic powder
Pour a small amount of the black garlic oil into the food processor containing the garlic powder and blend again.
Tip: Add the oil gradually for even incorporation. - 5Combine mixture in the pot
Pour the blended black garlic mixture back into the pot containing the remaining black garlic oil and stir everything together.
Tip: Stir thoroughly to blend completely.
