Obsidian Oil
A few years ago I spent several months traveling across Japan. One of the things that excited me the most about the country was the food. I squeezed in between salary men on the street for late night bites of sizzling yakitori washed down with freezing cold Asahi beer and I dipped crisp farm fresh vegetables into fermented miso. In the middle of a heavy night of drinking I went straight to Tsukiji Fish Market for a 5am sushi breakfast, greedily swallowing every morsel that the master chef prepared. And I ate ramen. Wherever I could find it.
This oil is based on the practice of adding an aromatic element to a dish, something that plays on your sense of smell as well as your sense of taste. The mayu - a burnt garlic oil - goes against everything you know about cooking, and yet it’s incredible, akin to the taste of black truffle.
Don’t be afraid to really blacken the garlic. Coupled with the citrus fruits, this oil is complex and full of surprises. It’s great with ramen, soups, stews and rice dishes. Be sure to mix it up before use as the black sediment will sit at the bottom when stored.
Ingredients
Getting started
click or tap on the recipe cards
below for the full instructions
