Mayu brings ounces of flavour to ramen and is quick and easy to make. Charring the garlic eliminates any raw harshness, creating a bitter charred exterior, and sweet, aromatic interior. While mayu may taste acrid on its own, a small amount stirred through a rich bone broth, such as tonkotsu, works so well to balance the flavours. Best kept refrigerated and shake before using. Mayu will keep for up to three months.
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