Contents
This is my Kumamoto-style tonkotsu ramen topped with aromatic black garlic oil (ma-yu) — a smoky, nutty, deeply complex aroma oil that transforms a classic white tonkotsu into something unforgettable.
If you’ve made my Hakata Tonkotsu Ramen, this version takes things one step further with bold flavor, darker aroma, and a richer finish.
This guide includes:
Black garlic oil (ma-yu) is originally from Kumamoto, Japan, known for its smoky, nutty, slightly bitter aroma.
When done correctly, it adds:
A simple bowl of tonkotsu becomes a signature bowl with just a tablespoon of this oil.
The challenge?
Most home cooks burn it.
Burnt ma-yu = bitter, ashy, chemical taste.
This recipe explains exactly how to avoid that.
Tonkotsu + ma-yu requires controlled heat, clean skimming, and proper emulsification.
These are the tools I personally use:
Using the right tools makes your broth cleaner, whiter, and easier to manage.
Tools I Use for This Recipe → https://ramenkaonashi.com/tools/
Black garlic oil is made by slowly frying chopped garlic until deep brown, then blending and combining with aromatic oil.
Here’s the key principle:
Color: deep brown
Aroma: roasted
NOT black / NOT burnt
Burnt garlic smells acrid.
Good ma-yu smells sweet and smoky.
→ Heat too high
→ Temp not monitored
Fix:
Cook at 140–150°C, stir constantly.
→ Too much garlic at once
→ Not enough oil
Fix:
Keep garlic submerged & move constantly.
→ Over-fried sesame seeds or ginger
Fix:
Remove aromatics before they get dark.
→ Water got into the pan
→ You added oil at wrong temperature
Fix:
Oil and ingredients must be completely dry.
A proper tonkotsu broth relies on:
→ emulsification creates that milky white color
→ removes impurities early → clean flavor
→ more collagen → thicker broth
→ 3–6 hours depending on bones
If your broth turns grey, see the next section.
Blood proteins remain → muddy color
Fix: blanch → scrub → rinse thoroughly
Fix: skim continuously for the first 60 minutes
No emulsification → dull color
Fix: keep a strong rolling boil
Uneven heat → partial emulsification
Fix: use a heavy-bottom stock pot
For true Kumamoto-style:
Aesthetics matter — the contrast of white broth × black oil is what makes this bowl visually iconic.
Below is the full recipe.
Ingredients, instructions and timings are organized for easy cooking.
1. Add Dried Shiitake Mushrooms 3pc, Hidaka Kombu 12g, Dried Scallops 20g and Sababushi 20g to a container.
2. Add Water 320ml until ingredients are submeraged, cover and leave overnight in the fridge.
3. Add overnight dashi & ingredients into a sauce pan.
4. Add Hon Mirin 70ml and Cooking Sake 40ml to sauce pan.
5. Cook at low heat until temperature reach about 70C, Keep simmering for 40min.
6. Stop fire and strain dashi. Dashi is done.
7. Pour Dashi 260ml into a cooking pot.
8. Add Usukuchi Shoyu 80ml, Thai Fish Sauce 20ml and Sea Salt 30g to a cooking pot.
9. Start cooking sauce at low heat and stir until all ingredients are fully dissolved.
10. Add Oyster Sauce 25g and stir to mix. Ramen Sauce is done.
1. Add Water + Egg 145g, Salt 5g and Kansui 5g into a measuring cup. Stir until Kansui solution is fully mixed.
2. Add Hokkaido Ramen Flour 400g to a large mixing bowl.
3. Combine Kansui solution and Flour.
4. Using a roller, Press into a smooth dough.
5. Use noodle machine to form smooth and long dough.
6. Cut into medium thin noodles. Noodles are done.
1. Add Pre Boiled Pork Bone 1kg, Chicken Carcass 500g and Water 2.5L to a large soup pot.
2. Start boiling with strong fire.
3. Remove scum as soup starts to boil.
4. Change to low heat and add Pork Fat 300g.
5. Simmer 2hours.
6. Switch to high heat and maintain soup at boiling point for 40min.
7. Refill water to the original level.
8. Add Onion 1pc. Continue to boil for 40min.
9. Refill water to original level again and continue to boil 40min.
10. After the 3rd boil, the soup turns a milky color. Stop boiling and strain soup.
11. Tonkotsu Soup is done.(about 1.5L)
1. Sliced Garlic 100g.
2. Add Pork Lard 100g to a sauce pan and start cooking at low heat.
3. Add Garlic.
4. When Garlic turns golden brown remove about 1/4 portion and leave aside.
5. When Garlic chips turn darker brown, remove the same portion and leave aside.
6. Remove a larger portion just before garlic gets burnt and keep only a little bit.
7. Turn off stove and leave aside to cool.
8. Add the remaining garlic oil and burnt garlic int a mortar.
9. Add all previously set aside garlic ships.
10. Grind until black oil forms. Black garlic oil is done.
1. Spread about 5g Salt all over Pork Shoulder Loin 500g and leave aside for 30min.
2. Use kitchen towel to dry the water that came out of meat.
3. Add Koikuchi Shoyu 50g together with meat, in a bag and seal.
4. Sous vide at 65C for 2hour 50min.
5. Lightly char all sides on a sauce pan. Chashu is done.
1. Slice Shironegi 1pc thinly and soak in water for 10min.
2. Slice Spring Onions thinly.
3. Cut Chashu into thick slices.
4. Spring Onions, Chachu, Ajitama, Sliced Black Fungus, Menma, Shironegi. Toppings all done.
1. Add Ramen Sauce 35ml.
2. Add Minced Garlic.
3. Add Ground Sesame 1tsp.
4. Boil Noodles 130g for 1.5min.
5. Add Tonkotsu Soup 300ml.
6. Add boiled Noodles.
7. Add all toppings and garlic oil.
8. Black Garlic Tonkotsu Ramen is done.
If you enjoy this bowl, you may also like:
Black garlic oil transforms tonkotsu from a simple white broth into a bold, aromatic bowl with depth and personality.
Once you master the timing and temperature, you’ll be able to customize the intensity and aroma to your taste.
Enjoy your Kumamoto-style tonkotsu —
creamy, smoky, aromatic, and unforgettable.
If you’d like to make authentic ramen like this recipe, you can make your own with all the ingredients and cooking utensils!
For more broth styles, noodle guides and oil variations, check out the full Ramen Recipe Index.
→RAMEN KAONASHI TOP
Introduction — Why This Kit Exists Making real tonkotsu or tori paitan at home is…
Introduction — Why a Starter Kit Exists When I first started making ramen at home,…
Tori Paitan 鶏白湯 means Creamy Chicken Soup in Japanese. Although I have previously made a…
This recipe is an inspired version of Oishii Ramen, while adding a little bit of…
In this recipe, I will show you a new recipe for Shio Ramen. Shio basically…
In this recipe, I will show you a recipe for Spicy Miso Ramen (also known…
This website uses cookies.