Oxtail Udon

Ohhh Oxtails, I can’t get enough of you, one of the most underrated meat cut that deserves everyone’s attention. Its meaty, its tasty, its collagen rich, its everything you want a meat to be and that’s what we are using today in our udon noodle soup. This is not your usual udon noodle soup because the common ones are just a simple noodle dish where it focuses on the noodle and broth, hence the popular one is the Kake Udon. While that is good, as it can focus you on the experience of eating quality broth and noodles, as a meat lover like me, I need a bit of meat in this dish hence this recipe of our today is what I call my perfect udon.


Fall of the bone oxtails, chewy udon noodles and umami filled broth, this defines comfort food, add to that some toasted garlic chips, ohhh my God this is heavenly. It is a very simple dish, all you need it sauté and boil for a long period of time, while the wait can be daunting, trust me it is all worth it. Give it a try and let me know if this is your type of comfort food.

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Oxtail Udon 1

Oxtail Udon

  • Author: Raymund
  • Prep Time: 25 mins
  • Cook Time: 3 hours 30 mins
  • Total Time: 3 hours 55 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Japanese

Description

Oxtail Udon is a Japanese inspired noodle soup dish prepared with fall of the bone slowly cooked oxtails on dashi stock served with chewy udon noodles


Scale

Ingredients

Udon

  • 1.5 kg oxtails, around 6 pcs
  • 6 servings udon noodles (I used the frozen ones)
  • 3 stalks spring onions, chopped
  • 4 garlic cloves, sliced
  • 3 stalks Shanghai, lightly blanched
  • kamaboko, sliced
  • salt
  • ground white pepper
  • oil

Soup Stock

  • 1 litre water
  • 1 litre dashi stock
  • 1/2 thumb sized ginger, whole lightly smashed
  • 4 stalks spring onions, cut into 3-inch sections
  • 4 cloves garlic, smashed

Instructions

  1. Season oxtails with salt. Set is aside.
  2. In a large pot heat oil in high heat then lightly brown oxtails on all sides, make sure the blood is cooked off to ensure a clear broth. Remove oxtails then set it aside.
  3. Lower the heat then add the spring onions, garlic and ginger from the soup stock ingredients, sauté for a minute.
  4. Bring heat to medium, add back the oxtails together with water and dashi stock. Let it boil then put heat on low, simmer for 2 1/2 hours.
  5. Remove oxtails from the pot, set it aside.
  6. Using a fine sieve separate liquid into a clean pot. Add the oxtails and kamaboko then let it simmer in very low heat. Season with salt (if needed) and ground white pepper.
  7. In a non-stick pan heat oil in low heat then add the sliced garlic cloves, gently cook until it turns golden brown. Set aside.
  8. Cook udon in boiling water accordioning to packet instruction. Drain then place noodles in 6 individual bowls.
  9. Place one oxtail on each bowl, pour stock then top with Shanghai, fried garlic, kamaboko and spring onions. Serve.

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1 Response

  1. I don’t believe I’ve ever had ox tail. My grandparents used to eat it, though – and they had great taste. Happy New Year!

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