Imagine a condiment so rich, complex, and transformative that it can elevate any dish from ordinary to extraordinary. Enter Mayu Black Garlic Oil, a Japanese culinary treasure that promises to revolutionize your cooking with its deep, umami-packed flavor profile. This liquid gold isn't just an oil—it's a magical elixir that combines the mellow sweetness of aged black garlic with a nutty, slightly smoky essence that will make your taste buds dance with excitement.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Asian
Serves: 1 cup
Ingredients
- 1 cup neutral oil (e.g., grapeseed or canola)
- 1/2 cup black garlic cloves
- 1/4 tsp salt
Instructions
- Carefully peel the black garlic cloves, removing any outer papery skin and ensuring they are clean and free from any debris.
- Using a sharp knife, finely mince the black garlic cloves into very small, uniform pieces to ensure even infusion and flavor distribution.
- Select a heavy-bottomed stainless steel or cast-iron saucepan that will distribute heat evenly and prevent burning.
- Pour the neutral oil into the pan and add the minced black garlic cloves, ensuring all pieces are submerged in the oil.
- Place the pan on low heat, maintaining a consistent temperature around 225-250°F (107-121°C) to slowly extract the garlic's flavors without burning.
- Stir the mixture gently and continuously with a heat-resistant spatula or wooden spoon to prevent sticking and ensure even cooking.
- Cook the garlic in oil for approximately 8-10 minutes, watching carefully for the garlic to turn a deep, rich brown color without becoming black or burnt.
- Once the garlic reaches a deep brown color and releases a rich, nutty aroma, remove the pan from heat immediately.
- Sprinkle the salt over the hot oil and garlic mixture, stirring to incorporate and enhance the flavor.
- Allow the oil to cool completely at room temperature, which will help the flavors meld and intensify.
- Carefully strain the oil through a fine-mesh sieve or cheesecloth into a clean, sterilized glass jar, separating the crispy garlic bits from the oil.
- Store the Mayu Black Garlic Oil in an airtight container in the refrigerator, where it can last up to 2-3 weeks.
- Use the crispy garlic bits as a garnish or mix them back into the oil for additional flavor complexity.
Tips
- Temperature Control is Key: Use a low, consistent heat to prevent burning and ensure the garlic develops a rich brown color without becoming bitter.
- Quality Matters: Choose high-quality black garlic and a neutral oil with a high smoke point for the best results.
- Watch Closely: The difference between perfectly caramelized and burnt garlic is just seconds, so stay attentive during the cooking process.
- Strain Carefully: Use a fine-mesh strainer or cheesecloth to ensure a smooth, clean oil.
- Storage Tip: Keep your Mayu Black Garlic Oil in a dark, cool place or refrigerate to maintain its flavor and extend its shelf life.
- Versatility Hack: Use the crispy garlic bits as a garnish on salads, rice dishes, or roasted vegetables for an extra flavor punch.
Nutrition Facts
Calories: 120kcal
Carbohydrates: g
Protein: g
Fat: 14g
Saturated Fat: g
Cholesterol: 0mg
