Authentic Black Garlic Tonkotsu Ramen Oil (Mayu)
Elevate your ramen with Mayu—a silky, jet-black oil made by slowly charring garlic in lard to create a complex, smoky, and bittersweet depth.
Black garlic oil, or Mayu, is the secret weapon of Kumamoto-style Tonkotsu ramen. By frying garlic until it is completely blackened, you transform its natural pungency into a sophisticated, earthy bitterness that cuts through the richness of creamy pork broth. This condiment is essential for anyone looking to recreate a professional ramen shop experience at home.
Ingredients
- 300 g lard
- 150 g fresh garlic cloves, peeled
- optional neutral oil (if lard is unavailable)
Instructions
- 1Melt the lard
Begin by placing 300 grams of lard into a small silver saucepan. Set the pan over a gas burner on medium-low heat. Allow the lard to melt completely until it is clear and shimmering, which will create the perfect base for infusing the garlic flavor.
Tip: Heating the lard slowly on medium-low prevents it from burning or reaching its smoke point before the garlic is added. - 2Add garlic to the lard
Carefully pour the fresh, peeled garlic cloves into the pot containing the lard. It is best to start with the lard at room temperature or slightly warm to allow the garlic to heat up gradually, ensuring the flavor infuses deeply into the fat as the cloves begin to cook.
Tip: If you dont have lard, a neutral oil with a high smoke point like grapeseed or vegetable oil will work, but lard provides a more authentic, rich flavor for Tonkotsu. - 3Fry the garlic cloves
Add 150 grams of peeled garlic cloves to the hot lard. Use chopsticks to stir the cloves gently as they fry over medium-low heat. You will see the garlic begin to soften and develop a light golden-brown color as it releases its aromatic oils.
Tip: Using chopsticks allows for precise control to ensure the garlic cloves are evenly fried on all sides. - 4Char the garlic fully
Continue frying the garlic cloves until they are completely charred and turn a deep, uniform black. This intense charring is essential to develop the smoky, complex bitterness required for an authentic black garlic oil.
Tip: Do not be alarmed by the dark color; the garlic must be fully blackened to achieve the correct flavor profile for the ramen oil. - 5Blend into a paste
Transfer the charred garlic cloves into a blending container. Use a hand blender to grind the blackened cloves until they form a thick, smooth paste. This concentrated mixture will later be combined with the reserved oil.
Tip: Ensure the blender pulses thoroughly at the bottom of the cup to eliminate any large chunks of garlic. - 6Combine the oil and garlic paste
Once the fried garlic has been ground into a thick paste, pour the reserved darkened lard back into the container. This reintroduces the aromatic fat to the concentrated garlic solids to prepare for the final emulsion.
Tip: Ensure the container is heat resistant before adding hot oil to avoid any risk of cracking or melting. - 7Blend the black garlic oil
Place the hand blender into the container with the charred garlic and oil. Blend the mixture thoroughly until the charred cloves are completely pulverized and emulsified into a smooth, glossy black liquid. This ensures the smoky, savory flavor is fully integrated into the oil.
Tip: Keep the blender head submerged while pulsing to prevent the dark oil from splashing onto your work surface.
