Oxtail Udon. Oxtail Udon (テールスープうどん) is not a common Japanese dish, but a few years ago, my JOC teammate, Naomi, told me about this super delicious udon noodle soup she loved at Kemuri Japanese Baru in Redwood City, CA. As a big fan of oxtail, Mr. JOC wanted to try this new (then) restaurant.
Pressure Cooker Oxtail Broth is richly flavored and packed with nutrients - a perfect beef stock for many Japanese soup recipes including Japanese Udon, Japanese Curry, and Japanese Fish Cake Stew (Oden). Got an uzumakiya udon (beef), oxtail udon, and dashi potato fries. Both udons have the same broth and toppings, just different meats. You can cook Oxtail Udon using 10 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Oxtail Udon
- You need 1 package of ox tail(2 lbs).
- You need 7 of dried dates.
- It's 2 of medium pieces of ginger.
- You need of The peel of 1 orange, dried.
- Prepare 4 of star anise.
- Prepare 2 Tbsp of raw peanuts.
- You need 7 of dried shiitake.
- It's of Udon noodles.
- It's of Chinese bokchoy.
- You need of Salt and pepper.
The broth has a rich umami flavor, and the fat from the oxtail gives a nice mouthfeel without being too oily- which is super hard to do. It is a bit on the salty side, so I wouldn't drink it by itself, but the. A restaurant in Hawaii served oxtail soup. I followed the ingredients for the soup, but used my own seasoning.
Oxtail Udon instructions
- Soak ox tails for 2 hours to get rid of the blood. Boil some water with 1 Tbsp of salt. When the water is boiled, put ox tails in and boil for 20 minutes. After 20 minutes, drain the ox tails, clean under running water..
- Clean the pot well, put ox tails back. I used an onion sack to put the dates, ginger, star anise and orange peel. It would be easier to remove after the soup was done. Put the raw peanuts and shiitakes into the pot, because they will be served with the soup..
- Add water 4 cups of water and 4 cups of chicken stock or beef stock. Bring to a boil, then turn to medium heat and simmer for 3 hours..
- Season with some salt, black pepper, 1 Tbsp of sugar and 1 Tbsp of fish sauce..
- Boil 1 1/2 cup of water with 1 Tbsp of salt. Blanch the bokchoy for 2 minutes. Remove. Cut into bite size, put in a mixing bowl, drizzle some sesame oil. Mix well. Set aside..
- In the same boiling water, put one package of udon (there are 3 pack udon in 1 package), boil for about 2 to 3 minutes. Drain well. Put into serving bowl. Pour soup with ox tails, peanuts and shiitake over udon, put bokchoy and some chopped green onion on top. Enjoy!.
- You can also eat it with rice. By itself, it would be excellent for hangovers!😂.
Meanwhile, cook the noodles in salted boiling water until al dente. Serve the oxtail pieces with some sauce and the noodles on warmed plates. A restaurant in Hawaii served oxtail soup. I followed the ingredients for the soup, but used my own seasoning. It didn't show what accompanied the soup, but I thought udon would go well with it. 😊 monica.