Oxtail Ramen

Oxtail Ramen
I love ramen, whether it’s Japanese ramen, Chinese lamian or Korean ramyun. It’s so easy to pick up the instant stuff or go to one of the many ramen or soup noodle shops here in Los Angeles that I take for granted the amount of time and patience required to create the perfect bowl.
Oxtail ramen is a twist on the traditional Japanese tonkotsu ramen which is made with pork bones. This multi-day process takes a lot of patience, with the initial cooking time of 7 hours (!!!!). So put it on the stovetop and go see a movie or two.
Servings: 2-3
Oxtail Stock Ingredients:
2 ½ lbs of oxtail, cut in cross-sections
6 sprigs of scallions, trimmed and rough chopped
3” piece of ginger, sliced
20 cloves of garlic
Large piece of kombu (kelp), roughly 7” square
A pinch of coarse sea salt
Garlic Miso Paste Ingredients:
2 garlic cloves, minced
1 tbsp of oxtail fat, skimmed from the top of the chilled oxtail stock
2 tbsp + ½ tsp of shiro miso (white miso paste)
Fried Oxtail:
Pulled oxtail meat
Garlic
Salt
Other Ingredients:
2-3 servings of ramen noodles
2-3 shoyu tamago (optional)
Chopped scallions for garnish
Directions:
DAY 1
For the Oxtail Stock:
1. Parboil the oxtail. Place the oxtail in a large pot and cover with cold water. Bring the water to a boil and let it boil for 3 minutes. You’ll see the scum rise to the top. Drain and rinse the oxtails in clean water. Scrub the pot clean and return the oxtail to the pot.
2. Add enough water to the pot to cover the oxtail by 1”. Add the scallions, ginger, garlic and kombu. Bring to a boil over high heat. Turn the heat to a low and simmer, uncovered, for at least 7 hours. Add water as necessary to keep the oxtails covered.
3. Remove the oxtail. When they are cool enough to touch, pick the meat off the bones, discard the bones and refrigerate the meat until ready to use.
4. Discard the remaining solids and strain the stock into a clean pot. Store covered overnight to let the fat separate to the top.
DAY 2
For the Fried Oxtail:
1. In a frying pan, heat a bit of oil over medium heat. Add 1-2 minced garlic cloves and fry until fragrant.
2. Add the pulled oxtail meat to the pan and break apart with your spatula.
3. Season with salt and set aside until ready to use.
For the Garlic Miso Paste:
1. Skim off the fat from the top of the chilled oxtail stock. Reserve approximately 1 tbsp.
2. In a small pan, heat approximately 1 tbsp of reserved oxtail fat. When it has melted, add the minced garlic and miso. Cook over low heat for approximately 5 minutes.
3. Set aside until ready to use.
For the Shoyu Tamago: • Shoyu Tamago (Soy Sauc...
Putting everything together:
1. Heat the pot of chilled oxtail stock over medium heat and bring to a boil.
2. Place 1 heaping tablespoon of the garlic miso paste into each noodle bowl. Set aside while you cook the ramen noodles.
3. Cook 2-3 servings of ramen noodles according to package directions. Drain and add a serving of noodles to each bowl. Using your chopsticks, lift and stir the noodles to coat with the garlic miso paste.
4. Ladle 1 ½ to 2 cups of oxtail stock to each bowl.
5. Pile on as much of the fried oxtail as you like.
6. Optional: Place shoyu tamago on top of the noodles.
7. Garnish with chopped scallions and serve immediately!
Notes:
The chilled oxtail soup will be gelatinous due to the high levels of collagen in the oxtail.
Serve immediately or else the ramen noodles will bloat and become too soft.
If you like your ramen to be a bit saltier, add more garlic miso paste to each bowl.
Background Music:
"Flooing" by Hella Maker

[@rachelhuang1918]

Ur food-making video is my fave on RUclips!!!! It looks so temptingly delicious!

[@makefoodeatfood]

+Rachel Huang '19 Thank you!

[@SpiritofPluto]

very nice!

[@rivansundari26]

could you make tteokbokki next time ? love your videos

[@makefoodeatfood]

I plan on making it for dinner, will shoot it tonight!

[@Kt-cn2rq]

you should kept liquid from oxtail

[@paintityellow]

It was 🔥 Thanks for the recipe

[@msmichi4718]

I recently made this but used a pressure cooker instead to cut the time. LOVE this recipe

[@janinet9316]

heymichi hi how long and what function did you use on the instant pot for this recipe? Thanks!!

[@viewetteer2005]

oh wow! this looks amazing! if feel like making this calls for a friday night ramen party with friends - have a few friends make their favorite broth and bring their favorite toppings...gotta have plenty of noodles on hand, but ah how delicious!

[@ladbom]

Looks good, given you how long to it takes to prepare this ... is it actually cheaper to get this at a ramen shop?

[@daniloespinozapino4865]

does nori work in this recipe?

[@draquela]

Amazing. Can I add dashi powder instead of using Kombu? If so, how much dashi powder? Thanks!

[@girlsrule911131]

wow! That looks delicious :D

[@sirronaldsizemore6385]

Them aint real eggs son 😂😂😂😂😂😂😂😂😂😂😂😂😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😂💀🔥🔥🔥🔥🍃🍃🍃🍃

[@ChronoSerum]

BEEFKATSU RAMEN, DA BOMB

[@fionatran3540]

what kind of ramen noodle did you use?

[@Whitemoon379]

Fiona Tran soba