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How to Cook Japanese Style Oxtail Noodle Broth

How to Cook Japanese Style Oxtail Noodle Broth


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."


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

My interpretation of a simple Japanese style broth using oxtail as it gives a rich and unctuous liquor to soak into the noodles. Here I leave the meat on the bone which makes for messy although thoroughly enjoyable eating. The other option is to remove the cooked oxtail from the broth and pick the meat off the bone then fold back through the broth. There are a whole range of noodles to choose from. Here I use Japanese wheat noodles, however Udon will be a good alternative.

Beef short ribs also work really well with this method!

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.

  • The Ingredients
  • 1kg Ox tail cut into rounds
  • Oil to sear
  • 5cm Piece root ginger finely chopped soaked in the rice vinegar
  • 4 cloves garlic finely chopped
  • 30ml Rice wine vinegar
  • 30g Okinawan or soft brown sugar
  • 75ml Light soy
  • 75ml Mirin
  • 500ml Dashi broth
  • Punnet Shitake mushrooms tough stalks removed
  • Fine noodles to serve
  • Bok Choy or Seaweed to serve
  • Spring onions finely sliced to garnish

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