1 cup oxtail soup (see recipe below)
4 cups katsuo dashi (substitute with 2 tsb dashi powder into 4 cups water)
3 1/3 tsb mirn
3 1/3 tsb soy sauce
2 tsb milk
Korean pepper flakes (optional)
Salt to taste
Recipe (adapted from the Shunju cookbook):
- In a large pot, combine the mirin, soy sauce, oxtail soup and dashi stock together
- Bring the soup to boil, then add the oxtail and milk
- Season to taste with salt
- To make the daikon noodles, remove the ends off of the daikon
- Peel the skin off with a vegetable peeler. Then use the peeler to peel the daikon to make daikon "noodles"
- Place the pot on an induction burner/portable gas burner/portable electric burner
- Once the soup is boiling, add a handful of the daikon noodle. Add more noodles when the previous batch is eaten. It is better to not put all the daikon noodle in at once, as the noodle will loose its crunchy texture as it continues to boil.
- If the meat is not seasoned enough, you may dip the meat in soy sauce
At the end of the meal, it is customary to add rice or udon noodles to savor the soup. To do it, use a fine strainer to remove most of the bits and pieces left in the soup. Ladle most of the soup out, leaving about 1 cups worth. Add in 2 cups of cooked rice/ udon noodle and 2 beaten eggs with the heat on. Once the eggs are cooked, serve immediately.
10 quarts water
1 tsb salt
4 lbs oxtail (disjointed)
2 medium onion
3 stalks celery
3 carrots (peeled and sliced)
- In a stock pot, add 5 quarts of water and 1 tsb of salt and bring it to boil
- Once it is boiling, add the oxtail and let it return to a boil
- After 5 mins, drain the oxtail and rinse it until cold water
- Wash the pot to remove any meat particles stuck on the side
- Add 5 quarts of water, oxtail and the vegetables.
- Heat on high heat until the stock begins to boil, then reduce the heat to medium to keep a rolling boil. Skim the foam and fat off as it boils
- Boil the oxtail for 3 hours or until the meat falls off the bone
- Remove the oxtail and strain the oxtail stock through a fine sieve