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
- 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
- ground white pepper
- 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
- Season oxtails with salt. Set is aside.
- 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.
- Lower the heat then add the spring onions, garlic and ginger from the soup stock ingredients, sauté for a minute.
- 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.
- Remove oxtails from the pot, set it aside.
- 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.
- 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.
- Cook udon in boiling water accordioning to packet instruction. Drain then place noodles in 6 individual bowls.
- Place one oxtail on each bowl, pour stock then top with Shanghai, fried garlic, kamaboko and spring onions. Serve.