What is Mayu?
Mayu is black garlic oil or scorched garlic oil, it is commonly found in ramen shops and is used as a condiment to enhance the flavour of ramen. It is the lesser known cousin to Ra-yu also known as chilli oil.
What does it taste like?
When eaten on its own it’s bitter, really bitter but then it’s essentially burnt garlic so that flavour profile is expected. When added to ramen the flavour so very different and provides a Smokey earthy flavour to any ramen broth you put it with.
How to make it?
Ma-yu ingredient list is short and sweet, two ingredients:
- Garlic
- Neutral Oil
as with any commonly used condiment there are variations and every ramen shop and Japanese families have their own tried and tested recipe, many a family secret! But you can add spring onions or ginger, swap / add chilli and sesame oil which combined give a strong rich flavour to match perfectly with the Smokey profile.
- Prepare ingredients: Grate garlic as fine as possible, this will allow for a more controlled burn in the oil.
- Fry: Add the oil and garlic to a cold pan and on a high heat bring the oil to temperature until the garlic starts to turn brown. Turn the temperature down to slow the process down and protect the flavour, Once it's turned black its ready so turn off and remove from heat source
- Blend: If you want to add the chilli oil and sesame oil this is the time to do it, this will enhance the flavour to a rich and smokey taste