By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
242 cal · 15 min
Mayu (Black Garlic Oil) for Ramen
Recipe GLPRe19029a6c6c87e
A deeply aromatic Japanese condiment made by slowly infusing canola oil with minced garlic until it turns golden-brown and caramelized, then finished with toasted sesame oil. This rich, nutty oil adds complex flavor and visual appeal to ramen bowls. The extended cooking develops the garlic's natural sweetness while creating the signature dark color that gives mayu its name.
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Ingredients
¼ cup Canola or vegetable oil
10 medium cloves Garlic cloves, minced
¼ cup Roasted sesame oil
Directions
Pour the canola or vegetable oil into a small saucepan and set it over medium heat. Allow the oil to warm for about 1-2 minutes until it shimmers but does not smoke.
Add the minced garlic to the warm oil and stir continuously. The garlic will immediately begin to cook and release its aroma.
Continue cooking and stirring frequently for 5-7 minutes, watching carefully as the garlic gradually transitions from white to light golden, then to a deeper brown color. The goal is to achieve a dark golden to light amber appearance with the oil taking on a rich, fragrant character.
Once the garlic reaches a dark golden-brown state and the oil has darkened noticeably, remove the pan from heat immediately to prevent the garlic from burning.
Let the mixture cool for 1-2 minutes at room temperature, then stir in the roasted sesame oil, blending thoroughly until fully combined.
Transfer the mayu to a clean jar or container and allow it to cool completely before using. The oil will darken slightly as it cools. Drizzle over ramen or other dishes as desired.
Comments
This is a legitimately quick condiment with no special-trip ingredients—canola oil, garlic, and sesame oil are stocked at every Charlotte grocer. The cost per serving runs under fifty cents since you're buying bulk garlic and oils that have multiple uses beyond this recipe. The stated fifteen minutes is honest for slow-charring garlic and infusing the oils, though the oil needs to cool slightly before use. The real strength is that mayu is a pantry staple for ramen nights and leftovers keep refrigerated for weeks, making it a weekend-prep win for busy families.
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