A spicy burnt garli and sesame condiment for drizzling into pork-based ramen.
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.Combine canola oil and 10 cloves minced garlic in a small saucepan and cook over medium-low heat, stirring, until it starts to brown. Reduce heat to low and continue to cook, stirring frequently, until garlic turns completely black, about 10 minutes .
Transfer mixture to a heat-proof bowl and add sesame oil. Transfer to a blender and blend on high speed until completely pulverized, about 30 seconds. Return mixture to saucepan and add chilies and remaining garlic. Cook gently over low heat until chilies and fresh garlic begins to bubble. Remove from heat and set aside to cool.
Grind sesame seeds in a mortar and pestle or a food processor until roughly ground but some large pieces still remain. Stir sesame seeds and sugar into oil mixture. Season to taste with salt. Transfer to a sealable container and store in the refrigerator for up to 2 months.*The % Daily Value tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Condiment Garlic Mayu Ramen Ramen Week 2013 Sesame
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