Cara Memasak Oxtail Udon yang Gurih!

Oxtail Udon. This Oxtail Udon is the ultimate comfort food this winter, or all year around! 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. Oxtail udon is the best comfort food during this stay in place order.

The noodles and broth heat up well and even make great leftovers! Our go to is always: oxtail udon, dashi potatoes, and karaage. The owners are awesome and so nice! Cara membuatnya pun tidak susah, kawan-kawan dapat menyiapkan Oxtail Udon hanya dengan menggunakan 10 bahan dan 7 langkah saja. Berikut ini bahan dan cara untuk membuatnya, yuk kita coba resep Oxtail Udon!

Bahan Oxtail Udon

1. Diperlukan 1 package of ox tail(2 lbs).
2. Sediakan 7 of dried dates.
3. Siapkan 2 of medium pieces of ginger.
4. Dibutuhkan of The peel of 1 orange, dried.
5. Sediakan 4 of star anise.
6. Diperlukan 2 Tbsp of raw peanuts.
7. Dibutuhkan 7 of dried shiitake.
8. Dibutuhkan of Udon noodles.
9. Dibutuhkan of Chinese bokchoy.
10. Diperlukan of Salt and pepper.

The oxtail udon was tasty and perfect for sharing. Udon noodles were light and portions were generous. The meat from the oxtail fell off the bone! 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 Ohhh Oxtails, I can't get enough of you, one of the most underrated meat cut that deserves everyone's attention.

Langkah-langkah membuat Oxtail Udon

1. 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..
2. 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..
3. 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..
4. Season with some salt, black pepper, 1 Tbsp of sugar and 1 Tbsp of fish sauce..
5. 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..
6. 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!.
7. You can also eat it with rice. By itself, it would be excellent for hangovers!😂.

A restaurant in Hawaii served oxtail soup. I followed the ingredients for the soup, but used my own seasoning. So far I had not encountered a cut of meat that required more. As this was a trial run, I kept the preparation as simple. 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.

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