Mayu (Blackened Garlic Oil)

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    227

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 12 Feb. 2024

Ingredients

  • Garlic clove icon
    Garlic clove
    20
  • Vegetable oil icon
    Vegetable oil
    4 tablespoons
  • Sesame oil icon
    Sesame oil
    2 tablespoons

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Small bowl

Step preview

  1. Attach the Stir Tool
  2. Add vegetable oil and sesame oil to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Heat with splashguard fitted until hot - 1 min, 160°C, Speed OFF
  5. Then add garlic clove to the Cooking Chef XL Bowl
  6. Cook with splashguard fitted - 8 min, 160°C, Stir 2
  7. Transfer content of Cooking Chef XL Bowl to small bowl
  8. Leave until cool - 5 min
  9. Blend until smooth
  10. Use
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