Homemade Black Garlic Recipe | Chef Joshua Weissman

Ingredients

• Garlic
• One of the three options (dehydrator, rice cooker, proofer)
• 3 Tbsp (1g) bonito flakes
• 1 head peeled black garlic
• ½ lb (227g) unsalted butter, room temperature
• 1 Fresno chili, minced
• 1 bunch parsley, finely chopped
• Zest and juice from 2 lemons
• 2 head black garlic, peeled, finely chopped
• Extra virgin olive oil to cover
• Kosher salt to taste
• ¼ cup (68g) barley miso
• 2 Tbsp (14g) olive oil
• Splash of mirin
• Splash of rice vinegar
• Water to loosen