Spring Onion and Ginger Mayu (Blackened Onion and Ginger Oil)

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    120
based on 1 ratings

A non-traditional take on Mayu, this recipe blackens spring onion and ginger along with the customary garlic to create an aromatic take on black garlic oil. Add a small amount to a rich bone broth, such as tonkotsu, to balance the flavours. Best kept refrigerated and shake before using. Spring onion and ginger mayu will keep for up to three months.

recipe updated Apr 3, 2023

Ingredients

  • Ginger icon
    Ginger
    20 g
  • Green onion icon
    Green onion
    50 g
  • Garlic clove icon
    Garlic clove
    3
  • Vegetable oil icon
    Vegetable oil
    4 tablespoons
  • Sesame oil icon
    Sesame oil
    3 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 ginger, green onion and garlic clove to the Cooking Chef XL Bowl
  6. Cook with splashguard fitted until softened - 8 min, 160°C, Stir 2
  7. Transfer content of Cooking Chef XL Bowl to small bowl
  8. Leave until cool - 5 min
  9. Pulse with hand blender for 2 minutes until smooth
  10. Serve
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