And we are back to summer today, a high of 90 and a low of 60, perfect weather to not cook. Perhaps a large bowl of noodles and maybe some quick cooking protein.
Noodles by themselves are rather bland and need a bit of help to reach their full potential. Enter Mayu, a confit of scorched garlic. On its own, it tastes just as you expect, like bitter burnt garlic, but whence adding it to noodles (ramen in specific), fried rice, or even as a drizzle for fried chicken, it magically transforms into a smoky, earthy, and rich flavor and enhances whatever food you add it to.
I have used this along with chili oil and chili crisp to elevate a simple bowl of noodles to a glorious lunch or dinner.
Mayu (Black Garlic Infused oil)
- 1/4 cup Neutral Oil Canola or other tasteless oil
- 1/4 cup Toasted Sesame Oil Decent stuff, but not top shelf
- 4 tbsp Minced Garlic
- Combine canola oil and garlic in a small saucepan and cook over medium-low heat, stirring, until it starts to brown.
- Reduce heat to low and continue to cook, frequently stirring, until the garlic becomes sticky and almost entirely black.
- Move to a heat-proof bowl and drizzle in the sesame oil; stir to combine.
- Let cool completely.
- Move to a food processor or blender and blend until smooth.
- Move to a sealable container, and refridgerate
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