1. Prepare the Garlic

Peel and thinly slice all the garlic cloves. Aim for consistent thickness so they cook evenly and don't burn.

2. Infuse the Oil

In a small saucepan, combine the neutral oil and the thinly sliced garlic. Place the saucepan over very low heat. The goal is to gently confit the garlic, not deep-fry it. You should see tiny bubbles around the garlic, but it should not be aggressively sizzling.

3. Cook Slowly

Cook the garlic slowly, stirring occasionally, for about 15-20 minutes, or until the garlic turns a light golden brown and becomes crispy. Be very careful not to let it burn, as burnt garlic will make the oil bitter. If it starts to brown too quickly, remove it from the heat for a moment and lower the temperature further.

4. Cool and Strain

Once the garlic is golden and crispy, remove the saucepan from the heat. Carefully strain the oil into a heatproof jar or bottle, separating the crispy garlic bits from the oil. You can use a fine-mesh sieve or a cheesecloth-lined colander. Allow the oil to cool completely before covering.

5. Add Optional Flavor (if using)

Once the oil has cooled, you can stir in the sesame oil and red pepper flakes (if using) for extra depth and aroma.

6. Store

Store the garlic oil in an airtight container in the refrigerator for up to 2-3 weeks. The crispy garlic bits can be stored separately in an airtight container and used as a crunchy topping for dishes.

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Recipes

Japanese Garlic Oil Wonder: The Secret Umami Kick!

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