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recipe by Kenwood https://kenwoodworld.com/
Mayu brings ounces of flavour to ramen and is quick and easy to make. Charring the garlic eliminates any raw harshness, creating a bitter charred exterior, and sweet, aromatic interior. While mayu may taste acrid on its own, a small amount stirred through a rich bone broth, such as tonkotsu, works so well to balance the flavours. Best kept refrigerated and shake before using. Mayu will keep for up to three months.
recipe updated Feb 12, 2024