Next On My Tour of Local Ramen Styles: Homemade Kumamoto Style Tonkotsu Ramen. Recipe for All Components (Noodles, Broth, Tare, Toppings) in the Comments!

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A.Reid

10 to 15 cloves of garlic (some opt to add leek, onion, or ginger, but I keep it all garlic)

Quarter cup of oil (I used equal parts sesame, vegetable, and lard. 100% lard is nice, but it'll firm up at room temperature, as I found out in one of my failures)

Take your aromatics (I used garlic exclusively) and blitz them in a food processor, or mince finely by hand. Smaller pieces are awesome here.

Spread the mince on paper towel and squeeze as much moisture out as possible. Replace paper towels until little to no moisture escapes. This is going to help you dry your mince out when you cook it, and that's important for suspending the particulate in the oil at the end.

Heat your oil on the stove, and when warm, add your aromatics.

Cook, on medium heat until really... really dark. You'll know you're getting close when the oil will start to smoke.

Strain the solids, reserving the oil, and then lay the solids on more paper towels to remove excess oil. This is once again to keep things as dry and brittle as possible. You should be left with garlic pieces that you can crumble into dust between your fingers.

Add your solids to a mortar and pestle, and mash. For awhile. Until things start to look... oily. The residual oil left in the garlic will begin to come out as you mash, creating a thick, black, uniform paste. Somewhat like this.

From there, your mayu is effectively done. Add your reserved oil to taste. I add almost all of it. Your mayu is now perfectly black, uniform in color, and ready for ramen.

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