black garlic oil in a white bowl

Mayu (Scorched Garlic Oil)

  • Author: Lisa Kitahara
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 3/4 cup 1x


Learn how to make Mayu, or scorched garlic oil at home with just 4 ingredients! Black garlic oil is smoky, earthy, rich and will elevate your bowl of ramen to the next level.




  1. Add the oil and micro grated garlic to a shallow non-stick pan. Turn the heat to medium high. Fry the garlic stirring every few seconds until it starts to brown. Reduce the heat to medium low and continue frying for about 10 minute or until just burnt. Using a non-stick pan will make this process easy but if using a regular pan, be sure to scrape off the garlic that might stick to the bottom so it doesn’t completely burn. It’ll feel sticky, that’s normal but once off the heat it will de-clump. 
  2. Remove from heat and stir in sesame oil and chili oil. Once cooled, transfer to a air tight jar and use in ramens and over noodles. Enjoy!
  3. Storing: Once cooled, refrigerate in an air tight container for up to 2 days. However, I highly recommend freezing it to prevent any bacteria from forming. I freeze them into mini ice-cube trays for easy access. 


  • Category: sauces
  • Method: stove top
  • Cuisine: vegan, gluten free, japanese


  • Serving Size: 2 tsp
  • Calories: 68
  • Sugar: 0.04g
  • Sodium: 0.61mg
  • Fat: 7.11g
  • Saturated Fat: 0.6g
  • Unsaturated Fat: 5.7g
  • Trans Fat: 0
  • Carbohydrates: 1.1g
  • Fiber: 0.08g
  • Protein: 0.23g
  • Cholesterol: 0

Keywords: mayu, black garlic oil, burnt garlic oil, scorched garlic oil, ramen oil