Burnt garlic oil


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By Heather Whinney

Published 2018

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This sticky condiment, known as mayu in Japan, is made by cooking a lot of grated or minced garlic in oil until it turns black and infuses the oil with a bitter-sweet flavour that adds depth to ramen when used sparingly. If you find it a bit much, you can combine the cooled burnt oil with a little sesame oil to round out the flavours, or maybe spice things up by adding some very finely diced fresh red chilli. Balance it all out with the addition of a pinch of sugar, if you like.