How to Cook Japanese Style Oxtail Noodle Broth

Traditional cook: Serves 3 to 4 / prep 10 mins / cook 4 hours / easy

Pressure cooker: Serves 3 to 4 / prep 10 mins / cook 1 hour! / easy

Traditional method

1. Heat the oven to 150°C /130°C fan assisted (gas 2).
2. Sear the oxtails in a little oil then remove from pot.
3. Gently cook the garlic until softened in a little oil, then add the mushrooms followed by the ginger in rice vinegar and sugar, bring to a boil and reduce to a syrup.
4. Add the Dashi, soy and mirin and bring back to a simmer.
5. Add the ox tail back to the pan and then cover with a lid and place in the oven and cook for 4 hours until the meat starts to fall away from the bone easily, at this point its optional to skim away the clear oil floating at the surface or leave which results in a slightly heavier dish.
6. Fold through Bok Choy or seaweed and ladle the broth over a bowl of noodles.

Pressure cooker method

1. Prepare for sear mode.
2. Sear the oxtails in a little oil then remove from pot.
3. Gently cook the garlic until softened in a little oil, then add the mushrooms followed by the ginger in rice vinegar and sugar, bring to a boil & reduce to syrup.
4. Add the Dashi, soy and mirin & bring back to a simmer.
5. Add the ox tail back to the pan and close the lid with the setting for Hi pressure cooking.
6. Cook the ox tails for 45 minutes on Hi pressure mode.
7. Once pressure is released carefully open the lid, at this point its optional to skim away the clear oil floating at the surface or leave which results in a slightly heavier dish.
8. Fold through Bok Choy or seaweed and ladle the broth over a bowl of noodles.

To serve

Garnish with spring onions.