Mayu - Black Garlic Oil
When I made this the first time, I drove my friends crazy talking about this crazy good, black stuff. I followed everyone around like an overbearing mother, grilling them to see if they had added it to the ramen. "Did you add it? I don’t believe you, let me see." This oil takes ramen to a level I didn’t realize was possible.
Now here's a side note - DON’T TASTE IT! My whole life my curiosity has been getting me in awkward situations. A couple examples: I have gotten a vase stuck to my face, a top of pen stuck up my nose and my butt stuck in a goldfish bowl. To this day people yell “Jolie, what the hell are doing” to me on a regular basis. You'd think by my forties I would have learned to make better decisions. If I had just read the whole recipe and comments I would have known not to stick my finger in and taste it before adding it to the ramen. On its own, this is nasty y’all. Like you can still taste it two hours later nasty. Yet, some kind of magic happens when you add this to ramen. A cooking miracle, to be so bold. It adds an amazing flavor like nothing else I have tasted before.
Very few Ingredients in this one - veggie or canola oil, garlic, and toasted sesame oil. Please use toasted sesame oil. It makes all difference.
Combine the veggie/canola oil and garlic in a saucepan over medium-low heat. Once the garlic starts to brown, reduce the heat to low and continue cooking. Stir very frequently till the garlic turns black. This has taken me from 10- 30 minutes. I'm not really sure why the disparity in times but I have just accepted I may never know. It will get stickier and stickier as it blackens.
Once blackened put in a heat proof bowl and add the sesame oil. Transfer this mixture to a blender, it's extremely hot so be very careful. Blend until completely pulverized.Transfer to an airtight container and store in the fridge for up to 2 months. When your ready use it give it a stir since the back garlic will settle at the bottom. I’m on the mission to see what else this would be good in. If you find something else you like it in let me know.
*When adding to ramen add sparingly. It’s very strong.
Recipe
1/4 cup canola or vegetable oil
10 medium cloves garlic, minced (about 3 1/2 tablespoons)
1/4 cup roasted sesame oil
Combine canola oil and garlic in a small saucepan and cook over medium-low heat, stirring, until it starts to brown. Reduce heat to low and continue to cook, stirring frequently, until garlic turns completely black, about 10 minutes (garlic will become very sticky in the process).
Transfer mixture to a heat-proof bowl and add sesame oil. Transfer to a blender and blend on high speed until completely pulverized, about 30 seconds. Transfer to a sealable container and store in the refrigerator for up to 2 months.
Once again thank you Chef J.Kenzi-Lopez Alt for introducing me to this amazing oil.
