Crafting The Perfect Aroma Oil For Ramen

Aroma oil is an essential component of ramen, adding complexity, flavour, and texture to the dish. The process of making aroma oil involves cooking aromatics of your choice in fat or oil, infusing the fat with the flavours of the aromatics. This oil is then added to the ramen, enhancing the overall taste experience. Aroma oils can be made with various ingredients, such as alliums (garlic, onions, green onions), ginger, chilis, spices, and even shrimp. The method of preparation remains relatively consistent, allowing for creativity in ingredient selection.

Choosing your fat: animal or vegetable?

When making aroma oil for ramen, you can use either animal or vegetable fat, or a blend of the two. Each has its own advantages and distinct properties.

Animal fats, such as lard or chicken fat, are solid at room temperature and tend to have a duller appearance on the surface of the soup. They are also more viscous as they cool and can form a skin on the surface of the ramen if used in large quantities. However, they contribute additional flavour to the dish. Animal fats are often used as-is for aroma oil, or they can be cooked with aromatics to infuse the fat with their flavours.

On the other hand, vegetable oils, such as sunflower seed oil, are unsaturated fats that create bright, shiny bubbles of fat on the surface of the ramen. They are usually neutral in flavour, although sesame oil is an exception. Vegetable oils perform well in picking up flavours from aromatics. They result in a glossier appearance compared to animal fats.

Combining animal and vegetable fats can give you the best of both worlds—good flavour and a less viscous texture. For example, you can use rendered chicken fat with vegetable oil, infusing the blend with aromatics like green onions.

Using aromatics: garlic, onion, ginger

Aromatics are a key component of ramen, adding complexity, flavour, and mouthfeel to the dish. Alliums, such as garlic, onions, or green onions, and ingredients like ginger, have fat-soluble flavour compounds that are easily captured in fat.

When making an aroma oil with garlic, onion, and ginger, you can use either a neutral oil, such as vegetable oil, or an animal fat, such as pork lard, or a combination of the two. Using a neutral oil will result in a glossier appearance and may be better at picking up flavours from the aromatics. Animal fats will result in an opaque glaze and will add additional flavour.

For garlic oil, it is recommended to use a neutral oil, such as canola or vegetable oil, as sesame oil can become bitter. The garlic should be cooked slowly over medium-low heat until it reaches a dark brown colour, being careful not to burn it. You can then add sesame oil to the mixture for additional flavour. This oil can be blended and stored in the refrigerator for up to two months.

For onion oil, it is recommended to cut the onion into coarse pieces and cook it over low heat with oil until it turns a golden hue. This oil can be strained and stored in a sealable container for up to six months.

For ginger oil, you can add fresh ginger to melted garlic butter and cook until fragrant. Sesame oil and other ingredients can then be added to create a sauce for ramen noodles.

When creating an aroma oil with a combination of garlic, onion, and ginger, it is important to control the heat and cooking time to avoid burning the aromatics. Adding the aromatics to a saucepan with oil and cooking over low heat until they reach the desired colour and flavour is a simple and effective method for creating an aromatic oil.

Heating and timing: controlling the heat

Heating and timing are crucial when making aroma oil for ramen. The process involves heating the aromatics with the chosen fat, and the temperature and duration of heating can impact the final product.

Firstly, it is important to note that the temperature may vary depending on the ingredients used. Some sources suggest that adjusting temperatures according to the ingredients is advisable, while others maintain that this is not necessary and that the method remains relatively consistent across different ingredient combinations. However, it is generally recommended to cook the aromatics over medium to medium-low heat. This allows the ingredients to cook slowly and infuse their flavours into the fat. Cooking over high heat may risk burning the aromatics, which could impart an undesirable bitter taste to the oil.

When using whole spices, such as in the Five Spices Aroma Oil, toasting them before adding the remaining ingredients is a good idea. Toasting the spices involves heating them in a dry pan over medium heat until they become fragrant. This process helps to release their essential oils and enhances their flavour. After toasting, the spices can be combined with the aromatics, fat, and any other ingredients and cooked over medium or medium-low heat.

The aromatics and fat should be cooked until the desired level of browning and flavour development is achieved. This could take around 10 to 15 minutes, depending on the heat level and the specific ingredients used. It is important to stir the mixture occasionally during cooking to prevent scorching and ensure even cooking. Once the desired level of doneness is reached, the heat should be turned off, and the mixture should be allowed to cool before straining.

The cooling process is important as it allows the flavours to meld and infuse further. The length of cooling time can vary, but around 15 to 30 minutes is generally sufficient. After cooling, the solid ingredients are strained out, and the flavoured oil is stored.

Blending: combining fats and flavours

Blending is a crucial step in creating aroma oil for ramen, as it involves combining fats and flavours to enhance the taste, aroma, and mouthfeel of the dish. The process of blending fats and flavours can be adjusted to personal preferences, but here are some general guidelines to follow:

Firstly, select the type of fat you want to use. You can choose between saturated fats, such as animal fats like lard or chicken fat, or unsaturated fats, such as vegetable oils. Each type of fat has its own characteristics and advantages. Saturated fats are solid at room temperature and have a duller appearance on the surface of the soup. They also tend to be more viscous as they cool and can form a skin on the surface if used in large quantities. On the other hand, unsaturated fats create shiny bubbles of fat on the surface and are usually neutral in flavour. For the best of both worlds, you can blend an animal fat with an unsaturated fat to achieve a balance of flavour and texture.

Once you've selected your fat, it's time to choose your aromatics. Common aromatics used in aroma oils include alliums like garlic, onions, or green onions, as well as ginger, chilis, spices, dried sardines, or even shrimp. These ingredients have fat-soluble flavour compounds that infuse well with the fat. You can also experiment with other aromatics like leeks, chili peppers, or scallions.

When you've gathered your ingredients, it's time to start the blending process:

• Combine your chosen fat and aromatics in a saucepan. The ratio of fat to aromatics can vary depending on your preferences, but a common ratio is a 1:1 ratio, such as 75ml of fat to 50g of aromatics.
• Heat the saucepan over medium to medium-low heat. Stir the mixture occasionally to prevent burning.
• Cook the mixture until the aromatics reach your desired level of doneness and the flavour has infused into the fat. This can vary depending on the specific aromatics used, but typically it takes around 10-15 minutes for the aromatics to turn golden.
• Remove the saucepan from the heat and allow the mixture to cool. This step helps to deepen the flavour and can take around 20 minutes.
• Strain the mixture through a fine-mesh strainer to separate the flavoured oil from the solids. Press on the solids to extract as much oil as possible.
• Store the aroma oil in a sealable container in the refrigerator. Aroma oils can last for a long time in the fridge, but the aromas may dissipate over time.

By following these steps and experimenting with different fats and aromatics, you can create delicious and aromatic blends that will enhance the flavour and aroma of your ramen.

Storing: how to keep your oil

Storing your aroma oil correctly is essential to preserving its flavour and fragrance. Here are some tips to ensure your oil stays fresh and potent:

Bottling and Labelling

Store your aroma oil in dark glass bottles, such as amber or cobalt glass bottles. These types of bottles are ideal for protecting the oil from light exposure, which can cause deterioration. Keep the bottles in a cool, dry, and dark location, away from direct sunlight and heat sources. Label the bottles with the date of creation and the expected shelf life.

Headspace and Oxygen

Minimise the "headspace" in the bottle by transferring the oil to a smaller bottle as it gets low. This will reduce the amount of oxygen the oil is exposed to, preventing oxidation and rancidity. Keep the bottle caps tight, ensuring an airtight seal, but be careful not to over-tighten, as this could cause the bottle to break.

Shelf Life and Refrigeration

Aroma oils have a stable shelf life of about two years when stored properly. Refrigeration is not necessary for aroma oils, and it may even cause the oil to solidify. However, if you choose to refrigerate, allow the oil to warm up to room temperature before use.

Sanitation and Safety

Maintain the integrity of the oil by avoiding direct contact with unsterilised items such as fingers or cotton balls. Keep the oil away from children and pets, as ingestion or direct contact can cause adverse effects. Remember that oils are flammable, so store them away from potential hazards.

By following these guidelines, you can ensure that your aroma oil stays fresh and flavourful, enhancing your ramen-making experience.

Frequently asked questions