How to Cook Japanese Style Oxtail Noodle Broth

10 minutes

4 hours

easy

3-4

Recipe by

Jeff Baker

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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introduction

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!

method

japanese style oxtail noodle broth recipe ingredients

Heat the oven to 150°C /130°C fan assisted (gas 2).
Sear the oxtails in a little oil then remove from pot.
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.
Add the Dashi, soy and mirin and bring back to a simmer.
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.
Fold through Bok Choy or seaweed and ladle the broth over a bowl of noodles.

Prepare for sear mode.
Sear the oxtails in a little oil then remove from pot.
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.
Add the Dashi, soy and mirin & bring back to a simmer.
Add the ox tail back to the pan and close the lid with the setting for Hi pressure cooking.
Cook the ox tails for 45 minutes on Hi pressure mode.
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.
Fold through Bok Choy or seaweed and ladle the broth over a bowl of noodles.