A burnt oil condiment for drizzling onto pork-based ramen broths.
, too), it's not an easy task. Each element takes time to prepare before they're ready to combine in the bowl just before serving, and some of those elements take hours or even days if you want to do it right.
Mayu, black garlic oil, is one of these elements. Like rolling in the snow naked right next to a hot tub or moving out to the West Coast , burnt garlic oil is one of those things that seems like an inherently bad idea. That is, until you actually try it. For those of you who like to mix raw garlic into their ramen, I'd suggest giving mayu a shot.
Mayu can be a little tricky to make—it's all about a controlled burn. As you slowly cook grated garlic in oil, it undergoes the Maillard reaction—the series of chemical reactions that cause foods to turn brown and adds complexity to their flavor as new aromatic compounds are formed. Normally, the standing wisdom on the Maillard reaction is to get your food as brown as possible without actually turning black—an indication that it's burnt and acrid, and bitter flavors will begin to appear. With mayu, you throw that wisdom out the window and take your garlic well past the stage that a French chef would allow.the flavor out of it, leaving you with an acrid, burnt mess.
The result is a pitch-black condiment that not only looks awesome floating on top of your soup, but also adds a layer of complexity that you never knew existed.
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