Ramen Aroma Oil

Vegetable Fat

• 500 mL canola oil
• 9 g kombu powder
• 3 g aonori
• 3 g chipotle powder
• 50 g garlic cloves, peeled

1. Place canola oil and garlic into pot. Cook over low heat until garlic is beyond tender but not caramelized. Around 45 minutes.
2. Strain garlic and set aside.
3. Allow oil to cool, then add remaining ingredients.
4. Use immersion blender to disperse.
5. Allow it to sit for 24 hours before use.
6. Stir before using.

Chicken Fat

• 1 cup chicken fat
• 1 scallion
• 1-2 cloves garlic

1. Combine everything into saucepan.
2. Cook over low heat until slightly brown. Around 15–30 minutes.

Lard

• 1/2 cup lard
• 12 cloves garlic

1. Place lard and garlic into saucepan. Cook over medium-low heat until garlic begins to turn brown. Around 15–30 minutes.
2. Remove from heat to cool.
3. Strain oil.

Mushroom-Scallion

• 1/2 cup canola oil
• 1/2 oz dried porcini mushrooms
• 1/2 oz dried shiitake mushrooms
• 6 scallions, roughly chopped

1. Combine everything into saucepan. Cook over medium heat.
2. Stir until scallions and mushrooms are releasing a thin, steady stream of bubbles.
3. Turn off heat. Cover and set aside.