Full Recipe
Author
Ming Tsai | 2021-08-19
Description
The first time I ate black garlic, I thought of the marriage between fermented black beans and garlic. It is an umami bomb. I immediately wanted to put it into a rice pilaf dish because it can be cooked indoors or outside. This is truly the reason cast-iron pans were invented—you can put them on top of coals or on a grill with foil, and you have a perfect side dish that just may be even better than the meat course.
