Japanese Oxtail Soup Recipe

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WebIn a cast iron pan, heat 1 tbsp olive oil until smoking, sear oxtail on all sides until brown and set aside. In a large stove top pot, …

Rating: 4.9/5(16)
Calories: 649 per servingCategory: Soup

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WebOxtail Soup 4-5 pounds oxtails 1 whole onion, peeled 3 slices ginger, smashed 6 bay leaves 2 cinnamon sticks 6 whole star …

Rating: 4.6/5(56)
Estimated Reading Time: 8 minsServings: 61. Prepare the oxtail. Trim excess fat off each oxtail. Throw away the fat and set the oxtails aside.
2. Parboil the oxtail. Bring a large pot of water to a boil and then add all the oxtail in. Bring it back up to a boil. Cook for one more minute, letting all the scum float up to the top. Set a colander in the sink and pour out all the water.
3. Let the oxtail cool for a minute (until you can pick it up with your hands). Quickly rinse/clean each oxtail under running water and set aside.
4. Return the oxtails to the the same large pot and add the water and/or chicken broth. Add enough liquid to cover 1-inch above the oxtails. (This is usually about 16 cups of liquid depending on the size of your pot and weight of oxtails. Add more or less liquid as needed.)

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WebIn a cleaned pot, put the oxtail, negi (or green onion), ginger, and garlic. Pour 8 cups water and add 1 tsp salt. Make …

Rating: 4.8/5(22)
Calories: 353 per servingCategory: Condiments, How To, Soup1. Gather all the ingredients.
2. In a bowl, soak the oxtails in water for 1-2 hours. Change the water every half hour. This step will help removing blood from the oxtails.
3. Drain the water and transfer the oxtail to the Instant Pot.
4. Add 6 cups water (or just enough to cover the oxtail) and bring it to a boil. Instant Pot manual says not to cover when using Saute mode, but I use a glass lid from another pot (so I can see inside) and keep it covered until boiling. The lid is optional but it helps to speed up the boiling.

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WebPut the oxtail broth in a large stockpot (transfer from your Instant Pot if making on the same day). Reheat the broth and keep it on …

Rating: 4.8/5(13)
Total Time: 30 minsCategory: Main CourseCalories: 655 per serving1. Fried Garlic Chips: Take out the large cloves from the head of garlic. Thinly slice them widthwise and remove the green core. You can omit this step; however, the core will come out easily while frying and burn quickly, which will result in darkening the oil color. Therefore, if you have time, I recommend removing it. Add the oil in the frying pan over medium-low heat. While oil is still cold, slowly fry the garlic slices until golden brown, then dry on paper towel. Once cool, store them in an airtight container. Transfer the garlic infused oil into a small jar to use in other recipes.
2. Gather all the ingredients. Please note that you will need to cook my Oxtail Broth and Meat first. Put the oxtail broth in a large stockpot (transfer from your Instant Pot if making on the same day). Reheat the broth and keep it on low simmer. Skim if necessary.
3. Add water in a medium saucepan and bring it to a boil. Once boiling, add katsuobushi.
4. Lower the heat and keep on low simmer for 10-15 seconds and turn off the heat. Set aside to steep for 10-15 minutes.

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WebAdd the oxtails back in, bring to a boil, then simmer on low heat for 2.5 - 3 hours. Stir frequently and make sure the oxtail broth does not dry up. Add more water if you need to. When you have 20 mins to …

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WebLow Carb Paleo Oxtail Stew Oxtail stew is made for colder and darker nights during fall and winter. With hearty flavor and tender veggies, this recipe is the perfect low-carb meal that makes the most of …

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WebPlace the oxtail in a preheated large non-stick pan greased with ghee. Briefly brown from all sides. Transfer the oxtail into a baking dish. Peel and halve a large red onion, juice the orange, peel the carrot …

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WebIn this case, a veggie packed soup may have too many carbs for the strict counters, but for general low-carb eaters, there's a lot to like in this soup. First, it has all the comfort of chicken noodle, but with …

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WebAdd the oxtails, and parboil for 30 minutes. Drain the pot, and rinse the oxtails in water. Trim the oxtails of any excess fat. Simmer the oxtails for 1 hour: Return the oxtails to the pot. Cover with water by …

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WebAdd the vegetables to the oxtail soup Bring the stock and oxtail to a boil, then add the onions, kohlrabi, carrots, and celery. Cook for approximately 15 minutes, …

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WebHeat the cooking liquids over medium heat. Whisk the cornstarch with a tablespoon of cold water and stir it into the saucepan. Keep cooking the sauce, whisking …

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WebTo cook the stifado in the oven, let the stew come to a boil, and then set it, covered with a tight-fitting lid, in an oven set at 200°F (100°C). Check on it after a few …

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WebRinse the oxtails or beef shank and pat dry. Heat oil in a pot over medium heat and brown them on all sides. Then add the garlic, mirin, soy sauce, dark soy sauce, …

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WebInstructions. Season oxtail wtih salt and pepper on all sides. Turn isntant pot on saute mode. Heat oil until very hot. Add oxtails and saute for 3-4 minutes on one side, …

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WebMake this tasty tomato soup in a soup maker for delicious results with minimal effort. It's low in calories and fat, and delivers two of your 5-a-day Red pepper, squash & harissa …

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Webingredients Units: US 3 lbs oxtails, split into 1-inch pieces 1 tablespoon butter 1 large onion, peeled and chopped 3 pints beef stock 1 carrot, peeled and cut into thin slices 1 stalk …

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WebInstructions. Preheat the oven to 350 degrees Fahrenheit. Rinse the oxtails under cold running water, and pat dry with a paper towel. Arrange them on a baking …

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