I Made Black Garlic From Scratch
I Made Black Garlic From Scratch is a medium Japanese recipe that serves 4. 250 calories per serving. Recipe by Joshua Weissman on YouTube.
Prep: 45 min | Cook: 192 hrs | Total: 193 hrs 15 min
Cost: $3.55 total, $0.89 per serving
Ingredients
- 2 heads Garlic (regular, unpeeled; will be turned into black garlic)
- 1 cup Unsalted Butter (softened to room temperature)
- 1 teaspoon Sea Salt (optional, to taste)
Instructions
Peel the Garlic
Separate the cloves from the two heads of garlic and peel them. Keep the cloves whole; do not chop.
Time: PT15M
Load Garlic into Rice Cooker
Place the peeled garlic cloves in a single layer inside the rice cooker pot. Close the lid and set the cooker to the "Keep Warm" setting.
Time: PT5M
Ferment for Eight Days
Leave the rice cooker closed on the keep‑warm setting for eight full days (approximately 192 hours). The garlic will turn black, become soft, and develop a sweet, umami flavor.
Time: PT192H
Cool and Remove Garlic
After eight days, turn off the rice cooker and let the pot cool to room temperature. Open the lid and remove the black garlic cloves.
Time: PT10M
Mash the Black Garlic
Place the black garlic into a mixing bowl and mash it with a fork or pulse briefly in a food processor until it forms a smooth paste.
Time: PT5M
Soften the Butter
Allow the unsalted butter to sit at room temperature until soft enough to stir easily.
Time: PT10M
Combine Garlic Paste and Butter
Add the mashed black garlic to the softened butter, sprinkle with sea salt, and stir with a spatula until fully incorporated and smooth.
Time: PT5M
Store the Butter
Transfer the black garlic butter to an airtight container, smooth the top, and refrigerate. It will keep for up to two weeks.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 2 g
- Carbohydrates
- 3 g
- Fat
- 25 g
- Fiber
- 0.5 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy, Garlic
Ingredient Substitutions
- Instead of Garlic: pre‑made black garlic (if available), shallots for a milder flavor
- Instead of Unsalted Butter: salted butter (reduce added salt), vegan butter (for dairy‑free version)
- Instead of Sea Salt: kosher salt, no‑salt added for low‑sodium diet
Equipment Needed
- Rice Cooker
- Knife
- Cutting Board
- Mixing Bowl
- Food Processor or Fork (optional)
- Spatula
- Airtight Container
Critical Steps — Do Not Skip
- Peeling garlic without damaging the cloves.
- Keeping the rice cooker sealed for the full eight‑day fermentation.
- Ensuring the garlic fully turns black and soft before mashing.
- Fully incorporating the garlic paste into softened butter to avoid lumps.
Chef Tips from the Video
- For an extra burst of flavor, add a pinch of smoked paprika or a drizzle of truffle oil to the finished butter.
- Use the butter to finish a steak by dolloping a spoonful on top while the meat rests.
Troubleshooting
Garlic did not turn black after eight days.
Check that the rice cooker stayed on the keep‑warm setting and that the lid was sealed. If the temperature was too low, try a slower cooker set to low (around 60 °C).
Butter becomes grainy after mixing.
Make sure the butter is fully softened before adding the garlic paste. If graininess persists, blend the mixture briefly with an immersion blender.
Storage
Refrigerator: Up to 2 weeks in an airtight container.
Freezer: Up to 3 months; thaw in the refrigerator before use.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- The butter can be made up to a week in advance; simply keep it refrigerated and bring to room temperature before serving.
- If you prefer a softer spread, let the butter sit out for 15‑20 minutes before using.
Frequently Asked Questions
What is the cultural significance and history of black garlic in Japanese cuisine?
Black garlic, known as "kuro ninniku," has been used in Japanese cooking for centuries as a sweet, umami‑rich condiment. Traditionally it was made by slow‑cooking garlic in a rice cooker or stone oven, a method that intensifies flavor and adds health‑benefiting antioxidants.
What are the traditional regional variations of black garlic butter in Japanese cuisine?
In the Kansai region, black garlic is often blended with miso for a savory paste, while in Hokkaido chefs sometimes mix it with dairy butter and a touch of soy sauce to create a rich spread for grilled fish. The basic butter version, like this recipe, is a modern adaptation popular across Japan.
How is black garlic butter traditionally served in Japan?
Traditionally, black garlic butter is served as a topping for steamed rice, spread on toasted shokupan (Japanese milk bread), or melted over grilled yakitori. It adds a sweet, caramelized depth that complements both savory and mildly sweet dishes.
What occasions or celebrations is black garlic butter associated with in Japanese culture?
Black garlic butter is often featured during the autumn harvest festivals (Tsukimi) and New Year’s celebrations, where its sweet umami flavor pairs well with seasonal dishes like roasted sweet potatoes and grilled fish.
What other Japanese dishes pair well with black garlic butter?
Black garlic butter pairs beautifully with miso‑glazed salmon, grilled eggplant (nasu), toasted rice crackers, and even as a finishing touch on ramen broth for added richness.
What are the authentic traditional ingredients for black garlic butter versus acceptable substitutes?
Authentic ingredients are regular garlic, a rice cooker for fermentation, and unsalted butter. Acceptable substitutes include pre‑made black garlic, a slow cooker for the fermentation step, or a high‑quality plant‑based butter for a dairy‑free version.
What are the most common mistakes to avoid when making black garlic butter at home?
Common mistakes include not sealing the rice cooker, which lets steam escape and prevents the garlic from turning black, and using cold butter, which creates lumps. Also, skipping the full eight‑day fermentation will result in regular roasted garlic rather than true black garlic.
Why does this recipe use a rice cooker on the keep‑warm setting instead of a conventional oven for black garlic?
The rice cooker provides a low, steady temperature (around 60 °C) that mimics the traditional stone‑oven method without drying out the garlic. An oven can create hot spots and may over‑cook the cloves, leading to a bitter taste.
Can I make black garlic butter ahead of time and how should I store it?
Yes, you can prepare the butter up to a week in advance. Store it in an airtight container in the refrigerator; bring it to room temperature before serving for easy spreading. It also freezes well for up to three months.
What texture and appearance should I look for when the black garlic is done?
Finished black garlic should be deep mahogany‑brown, soft to the touch, and easily mashable into a paste. If the cloves are still firm or retain a white interior, they need more time to ferment.
How do I know when the black garlic butter is fully incorporated and ready to use?
The butter will turn a uniform dark brown color with no visible clumps of garlic. When you scrape the surface with a spatula, it should glide smoothly without grainy pockets.
What does the YouTube channel Joshua Weissman specialize in?
The YouTube channel Joshua Weissman specializes in detailed, technique‑focused home cooking tutorials that blend classic fundamentals with modern twists, often emphasizing homemade versions of restaurant‑style dishes.
How does the YouTube channel Joshua Weissman's approach to Japanese cooking differ from other cooking channels?
Joshua Weissman combines meticulous ingredient sourcing, step‑by‑step explanations, and a focus on mastering foundational techniques—like precise temperature control in a rice cooker—making Japanese recipes accessible while preserving authentic flavor profiles.
What other Japanese recipes is the YouTube channel Joshua Weissman known for?
Joshua Weissman is known for his homemade ramen broth, miso‑glazed salmon, Japanese curry from scratch, and detailed tutorials on making perfect sushi rice and tempura batter.
Last updated: August 28, 2026
