How to make Mayu – Japanese-style Black Garlic Oil Recipes

If you’re looking to add a unique flavor to your dishes, black garlic oil is the way to go. This savory oil has an earthy, smoky taste that is reminiscent of burnt garlic. It is also great in tonkotsu ramen, fried rice, and chicken. It is one of the most versatile cooking oils. You can use it in any number of ways to make dishes scrumptious and delicious.

Black Garlic Oil Recipes

Black Garlic Oil - Mayu

Black garlic oil is a trendy ingredient that has a distinctly burnt taste. It is incredibly flavorful and has the appearance of burnt garlic. It's also a great option for marinating chicken, fried rice, and tonkotsu ramen. If you don't like the idea of cooking with black garlic, you can just sprinkle it on food or drizzle it on top of a sauce.

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Course: Sauce

Cuisine: Japanese

Keyword: black garlic, mayu

CookingStyle: Handcrafted Cooking

Prep Time: 3 minutes minutes

Cook Time: 2 minutes minutes

Total Time: 5 minutes minutes

Servings: 1 small cup

Calories: 504kcal

Author: James Anderson

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Equipment

saucepan

refrigerator

Ingredients

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• ¼ cup sesame oil
• 5 garlic cloves grated

Instructions

• Combine the sesame oil and garlic in a saucepan and heat it over medium heat. Stir occasionally.
• When the garlic is browned, reduce the heat to low.
• Continue cooking until the garlic turns black.
• Immediately remove from the heat and let it cool.
• When it is cool, place it in a blender and pulse until it is uniform in color and consistency.
• Store it in the refrigerator.
• Drizzle over tonkatsu or use it in salad dressings, meat sauces, and dips.

Video

Notes

It is not only delicious with ramen, but can also be used as a condiment with fried chicken, fried rice, or a special beer. Aside from ramen, black garlic oil is also a good addition to fried chicken and fried rice. Its flavor is particularly delicious with tonkotsu ramen. It is also used to make Kumamoto sour noodle soup, which is known for its thicker noodles.

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Nutrition

Calories: 504kcal | Carbohydrates: 5g | Protein: 1g | Fat: 55g | Saturated Fat: 8g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 22g | Sodium: 3mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Pin Recipe

Alternative Method: Making Black Garlic Oil in a Slow Cooker

Ingredients:

• 1 cup whole garlic cloves (about 3-4 bulbs)
• 1 cup high-quality cooking oil (such as grapeseed or vegetable oil)

Instructions:

1. Prep the Garlic:
   • Separate the garlic bulbs into individual cloves.
   • Peel and discard any papery layers, ensuring you have clean, whole garlic cloves.
2. Place in Slow Cooker:
   • Transfer the cleaned garlic cloves to your slow cooker’s ceramic insert.
3. Add Oil:
   • Pour the cooking oil over the garlic cloves. Ensure that all the cloves are fully submerged in the oil.
4. Set Temperature and Time:
   • Set your slow cooker to the “Warm” or “Low” temperature setting. The goal is to maintain a consistent low heat, ideally around 140°F (60°C).
5. Cook and Wait:
   • Allow the garlic to infuse in the oil for about 10-14 days. The slow, gentle heat will facilitate the transformation of the garlic into black garlic.
6. Stir Occasionally:
   • Every day or so, gently stir the garlic cloves within the slow cooker to ensure even exposure to heat and oil. This helps in the fermentation process.
7. Check for Readiness:
   • After 10-14 days, the garlic should have transformed into black garlic with a soft, jelly-like texture. It will have a sweet, molasses-like flavor.
8. Strain and Store:
   • Strain the black garlic oil through a fine-mesh sieve or cheesecloth into a clean, airtight glass container. Squeeze the garlic to extract every bit of oil.
   • Store the black garlic oil in a cool, dark place or in the refrigerator for long-term use. It should stay fresh for several months.

Tips for making Black Garlic Oil

Cooking Tips

• Garlic Quality Matters: Begin with fresh, high-quality garlic bulbs. The better the garlic, the more flavorful your black garlic oil will be.
• Consistent Low Heat: Whether you’re using a rice cooker, slow cooker, or traditional fermenter, maintaining a consistent low temperature (around 140°F or 60°C) is essential for the garlic’s transformation. Invest in a kitchen thermometer if needed.
• Be Patient: Black garlic oil is a slow, transformative process. Give it the time it needs to develop its unique flavors. A little patience pays off with intensely rich, sweet results.
• Keep It Airtight: Store your black garlic oil in an airtight glass container to prevent air exposure. Oxygen can cause it to degrade.
• Experiment with Variations: Get creative by using different oils, such as sesame, olive, or avocado oil, for unique flavor profiles. Try mixing a blend of oils for added depth.

Serving Suggestions

• Drizzle over Noodles: A simple and delightful way to enjoy black garlic oil is by drizzling it over plain noodles or your favorite pasta dishes. It adds a sweet umami kick.
• Enhance Soups and Ramen: Elevate your soups, especially ramen, by stirring in a spoonful of black garlic oil just before serving. The rich flavor takes your broth to the next level.
• Use as a Marinade: Marinate your meats or tofu in black garlic oil to infuse them with a savory-sweet essence before grilling, roasting, or stir-frying.
• Dip with Dumplings: Create a unique dipping sauce for dumplings and spring rolls by mixing black garlic oil with soy sauce, a hint of vinegar, and a sprinkle of sesame seeds.
• Garnish Everything: A few drops of black garlic oil can transform salads, roasted vegetables, or even pizza into gourmet delights. Use it as a finishing touch for a burst of flavor.

FAQs about Black Garlic Oil

• What Does Black Garlic Oil Taste Like? Black garlic oil has a sweet, umami-rich, and molasses-like flavor. It’s less pungent than raw garlic and has deep, complex undertones.
• How Long Does It Take to Make Black Garlic Oil?The fermentation process takes about 10-14 days when using a rice cooker or slow cooker. Traditional fermenters may take longer.
• Can I Store Black Garlic Oil, and for How Long? Yes, store it in an airtight glass container in a cool, dark place or the refrigerator. It should stay fresh for several months.
• Are There Variations of Black Garlic Oil? Absolutely! You can experiment with different oils like sesame, olive, or avocado for unique flavors. Some recipes even add herbs and spices.
• What Dishes Can I Enhance with Black Garlic Oil? Black garlic oil complements a wide range of dishes, including noodles, soups, stir-fries, and even salads. Be creative and let your taste buds guide you.

Crafting Black Garlic Oil: Sweet, Umami, and Simple – Try It Today! Elevate Your Dishes with Homemade Black Garlic Oil.

James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.