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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


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
  • 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


  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.