Black garlic oil ramen

No bowl of ramen is complete without a drizzle of flavorful fat. One option is mayu, or black garlic oil. Burnt garlic sounds unappealing, but if you blacken it in oil slowly enough it gets dark and complex without turning acrid. As soon as the garlic is fully blackened, we blend it up with sesame oil.

Black garlic oil is an incredible topping for ramen, especially tonkotsu ramen! The name is a little misleading, mayu is made with burnt garlic, not black garlic, and can be prepared with a few simple ingredients!

Step by step instructions in making traditional black garlic sauce for ramen

Black garlic oil is an underrated addition to any bowl of ramen—it adds floral, smoky undertones and dramatically enhances the broth's flavor.

I find great comfort in a steaming bowl of ramen. It’s the very meal that taught me how to truly eat alone. On rainy, cold days I’d sneak away from the office to slurp in peace, no cell phone at the table, no magazine to set my gaze, just me in a booth practicing self love and shamelessly dribbling

Learn how to make Mayu, or scorched garlic oil at home with just 4 ingredients! Black garlic oil is smoky, earthy, rich and will elevate your bowl of ramen to the next level.

BLACK GARLIC OIL or MAYU in Japanese is a condiment sauce dressing popular for ramen noodle soup dishes. This quick and easy recipe combine garlic, ginger, and onion to create a depth of umami flavor that is simple yet sophisticated. Learn the secret to avoiding newbie bitter burnt garlic flavor

A spicy burnt garli and sesame condiment for drizzling into pork-based ramen.

[I Ate] Shoyu ramen with black garlic oil and other stuff.