The mention of oxtail ramen makes me feeling a little nostalgic. It brings me back all the way to Oahu, Hawaii 🙂 That’s where I had my first oxtail ramen. At Ramen Nakamura in Oahu. That little shop always has long queue. The Japanese and tourists from all over the world will go to that little shop to have Ramen. I have to say they have good authentic ramen there. What caught my attention was the oxtail ramen. The two times I was in Oahu, I did make sure I had their oxtail ramen.
Diners are seated at bar-type setting, kinda like social eatery where everyone sits next to each other on the stools. Though the place is tiny, but somehow it makes you feel welcomed and cozy. The first time we were there, we weren’t married yet, so no kids were involved. The second time we were there, the kids were babysit by grandma in the frozen tundra, so still no kids were involved. Thought I saw many tourists brought their kids there too, but don’t expect any high chair if your toddlers need one, there is simply no room for that. Not very family-friendly especially if you have small children. But the oxtail ramen is really good is all I can say.
Making your own oxtail shio ramen really isn’t complicated. Shio means light-color base for the ramen. You need to be patient though, because the oxtail needs to be cook for 6-7 hours. It resulted in a very rich stock and tender-fall-off-the-bone meat. I usually cook the oxtail the day before and then put the stock in the refrigerator so I can scoop out most of the fat that renders out from the oxtail.
The “lava eggs” are something I love to have with my ramen too. I’ve tried so many times with the lava eggs and they often came out overcooked or too undercooked. I’m glad to say that I’ve nailed it this time around. Such a perfect combination on ramen!!! When I made this oxtail ramen, my husband and kids are delighted for sure !!!We were in heaven with this bowl of oxtail shio ramen.
OXTAIL SHIO RAMEN (4-5 servings)
- 5-6 lbs of oxtail choose the one with less fat if possible
- 1 large onion peeled and quartered
- 1 bulb of garlic remove extra paper skin and separated
- Salt to taste
- 1 lb angel hair pasta or ramen noodle of your choice cook according to direction on package
- 1 Tbsp of cooking oil
- 3 Tbsp of white miso paste
- 6 cloves garlic peeled and finely minced
- Stock from preparing oxtail
- 1 piece of 2x2" kombu wiped with a damp cloth
- 1 cup katsuobushi dried bonito flakes
- Salt to taste
- 2 stalks spring onion finely chopped
- Lava eggs
Preparing the stock (recommended one day before):
- Rinse the oxtail pieces in cold water. Place in a large pot. Cover with water, enough to cover the oxtail. Add in onion and garlic. Bring to a boil and then cover the pot and lower the heat to let it simmer away for the next 6 hours. Check on the water level during cooking and add a bit more if necessary. When the meat falls off the bone, you know it's ready. Remove from the heat and remove the oxtail and place in a large bowl. Strain the stock and discard the vegetables. If you prepare this the day ahead, keep the stock and the oxtail in the refrigerator. You can skim off the solid fat that rises to the top the next day and just leave a little for flavor and set aside about 1 Tbsp to saute the miso paste
Preparing the noodles (recommended on the day of serving):
- If you are using angel hair pasta, cook to al dente and set aside. Prepare a medium sauce pan on heat, add in 1 Tbsp of oxtail fat you reserved from cooking the stock, followed by miso paste and minced garlic. Stir fry for about 5 minutes over medium heat. Add in the chicken stock, bonito flakes, kombu in a saucepan. Place over high heat and bring to a boil, then reduce the heat and simmer for 10 minutes. Strain through a fine-mesh sieve and set aside
- Place the oxtail stock on the stove top over high heat. Add in the miso paste mixture and bring to a gentle boil. Add the cooked oxtail pieces back into the stock. Have a taste and season with salt to your taste
- Portion the cooked noodles in a serving bowl. Put one large oxtail or two pieces of smaller oxtails in the bowl. Ladle the hot soup over the noodles generously. Garnish with the chopped green onion and lava eggs. Serve immediately