Black Garlic Oil (Mayu) Ramen
Earthiness meets savory with a topping of charred garlic oil over a rich broth.
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Ingredients
- 2 portions Fresh Ramen Noodles
- 2 kg Pork Bones (Tonkotsu base)
- 10 cloves Garlic Cloves (for Mayu)
- 1/2 cup Neutral Oil (Canola or Grapeseed)
- 2 tablespoons Toasted Sesame Oil
- 1/4 cup Soy Sauce (Shoyu)
- 2 tablespoons Mirin
- 1 piece Kombu (Dried Kelp)
- 4 slices Chashu Pork Belly(optional)
- 2 stalks Green Onions
Instructions
- 1
Blanch the pork bones in boiling water for 10 minutes, then drain and scrub them thoroughly to remove all impurities for a clean white broth.
- 2
Place cleaned bones in a pot with fresh water and kombu; simmer at a rolling boil for 12 hours, topping up water as needed, until the liquid is opaque and creamy.
- 3
To make the Mayu, finely mince the garlic and heat it with neutral oil in a small pan over low heat, stirring constantly.
- 4
Continue cooking the garlic until it passes the golden stage and turns completely black and fragrant, but be careful not to let it reach a bitter acrid smoke point.
- 5
Blend the blackened garlic and oil with sesame oil until perfectly smooth; this is your signature black garlic oil.
- 6
Prepare the tare by simmering soy sauce and mirin together, then place 2 tablespoons of this mixture into the bottom of each serving bowl.
- 7
Boil the ramen noodles for exactly 90 seconds (for al dente texture), then drain and add to the bowls filled with the hot strained bone broth.
- 8
Top the ramen with chashu and scallions, then artistically drizzle a tablespoon of the black garlic oil over the surface to create a marbled effect.
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