Mayu

also called mayu · 麻油 · black garlic oil · burnt garlic oil · ma-yu · black oil · the black float on tonkotsu

The table

A controlled burn: this is supposed to smell scorched, and there are about thirty seconds between right and ruined.
1 head(about 12 cloves, minced fine)garlicfry to black, 12 minblitz to a loose black pastecool and settle 15 min
1/4 cup(60 mL)neutral oil
2 Tbs(30 mL)toasted sesame oil
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.6 things to get out.

Pans and tools

Before anything else

2fry to black, 12 min

3blitz to a loose black paste

goes in with what step 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 27 mintwo waits that overlap count once
Needs you
12 minof the steps that give a time

One of the 3 steps never says how long it takes, so both numbers are floors. The recipe itself says 30 min.

  1. fry to black, 12 min

    12 minneeds youfrom the start

  2. blitz to a loose black paste

    not timed12 min in

  3. cool and settle 15 min

    15 minwalk away12 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need blender · saucepan

Goes with

See how it is written
>> title: Mayu
>> category: Sauces & Gravies
>> tags: japanese, garlic, ramen, aroma oil, black
>> counters: Ramen Shop
>> aka: mayu, 麻油, black garlic oil, burnt garlic oil, ma-yu, black oil, the black float on tonkotsu
>> pairs-with: tonkotsu-ramen
>> servings: 12
>> time: 30 min
>> step.1: A controlled burn: this is supposed to smell scorched, and there are about thirty seconds between right and ruined.
>> step.2: fry to black, 12 min
>> step.3: blitz to a loose black paste
>> step.4: cool and settle 15 min

A controlled burn: this is supposed to smell scorched, and there are about thirty seconds between right and ruined.

Fry @garlic{1%head}(about 12 cloves, minced fine) in @neutral oil{1/4%cup}(60 mL) in a small #saucepan{} over medium-low heat ~fry{12%min}, stirring the whole time. It goes straw, then gold, then chestnut, then black. Gold is not far enough — the bitterness that reads as smoke only arrives at black — and one shade past black is acrid and cannot be diluted back. Take the pan off the heat the moment the colour stops changing quickly.

Blitz @&(~1)black garlic{} with @toasted sesame oil{2%Tbs}(30 mL) in a #blender{} until it is a loose paste with no grit left in it.

Cool @&(~1)mayu{} ~cool{15%min} and let the solids settle. A scant teaspoon goes into a bowl of tonkotsu, drawn across the surface at the last second so it stays a black slick instead of stirring in.