Japanese-Style Clear Oxtail Soup
Japanese-Style Clear Oxtail Soup
Ingredients
For the Oxtail and Broth
- 3 pounds oxtail, cut into 2-inch pieces
- 12 cups cold water
- 3 inches ginger, sliced into 1/4-inch rounds
- 4 cloves garlic, peeled and smashed
- 3 green onions, white and light green parts, roughly chopped
- 1 tablespoon kosher salt, or to taste
- 1/2 teaspoon black peppercorns
For Serving
- 2 green onions, green parts only, thinly sliced
- 1 teaspoon sesame oil, optional
- flaky sea salt, to taste, optional
Instructions
- 1
Rinse the oxtail pieces thoroughly under cold running water. Place them in a large pot and cover with cold water by at least 2 inches. Bring to a rolling boil over high heat. Boil for 10 minutes, skimming off any foam or impurities that rise to the surface. This step is crucial for a clear broth.
⏱️ 20 min
- 2
Drain the oxtail in a colander and rinse each piece under cold water to remove any remaining impurities. Wash the pot thoroughly to ensure it's clean.
⏱️ 10 min
- 3
Return the cleaned oxtail to the clean pot. Add 12 cups of fresh cold water, sliced ginger, smashed garlic, and chopped white and light green parts of the green onions. Bring the mixture to a gentle simmer over medium-high heat.
⏱️ 15 min
- 4
Once simmering, reduce the heat to the lowest setting, cover the pot, and cook for at least 6 hours, or until the oxtail is fall-off-the-bone tender and the broth is rich and flavorful. Skim any fat or foam from the surface periodically to maintain a clear broth. The broth should barely be bubbling.
⏱️ 360 min
- 5
Carefully remove the oxtail pieces from the broth and set aside to cool slightly. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean bowl or container. Discard the solids (ginger, garlic, green onions).
⏱️ 15 min
- 6
Once the oxtail is cool enough to handle, remove the meat from the bones. Discard the bones and any large pieces of fat or gristle. Shred or cut the tender oxtail meat into bite-sized pieces.
⏱️ 15 min
- 7
If time allows, let the strained broth cool completely, then refrigerate for at least 1 hour. This will allow any remaining fat to solidify on top, making it easy to skim off for an even clearer broth.
⏱️ 60 min
- 8
Reheat the defatted broth gently. Add the shredded oxtail meat back into the broth. Season with kosher salt and black peppercorns to taste. Simmer for 5-10 minutes to heat the meat through.
⏱️ 15 min
- 9
Ladle the hot soup into bowls. Garnish with thinly sliced green onions. A drizzle of sesame oil and a sprinkle of flaky sea salt can be added for extra flavor, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese-Style Clear Oxtail Soup
For the Oxtail and Broth
- 3 pounds oxtail, cut into 2-inch pieces
- 12 cups cold water
- 3 inches ginger, sliced into 1/4-inch rounds
- 4 cloves garlic, peeled and smashed
- 3 green onions, white and light green parts, roughly chopped
- 1 tablespoon kosher salt, or to taste
- 1/2 teaspoon black peppercorns
For Serving
- 2 green onions, green parts only, thinly sliced
- 1 teaspoon sesame oil, optional
- flaky sea salt, to taste, optional
Instructions
- 1
Rinse the oxtail pieces thoroughly under cold running water. Place them in a large pot and cover with cold water by at least 2 inches. Bring to a rolling boil over high heat. Boil for 10 minutes, skimming off any foam or impurities that rise to the surface. This step is crucial for a clear broth.
⏱️ 20 min - 2
Drain the oxtail in a colander and rinse each piece under cold water to remove any remaining impurities. Wash the pot thoroughly to ensure it's clean.
⏱️ 10 min - 3
Return the cleaned oxtail to the clean pot. Add 12 cups of fresh cold water, sliced ginger, smashed garlic, and chopped white and light green parts of the green onions. Bring the mixture to a gentle simmer over medium-high heat.
⏱️ 15 min - 4
Once simmering, reduce the heat to the lowest setting, cover the pot, and cook for at least 6 hours, or until the oxtail is fall-off-the-bone tender and the broth is rich and flavorful. Skim any fat or foam from the surface periodically to maintain a clear broth. The broth should barely be bubbling.
⏱️ 360 min - 5
Carefully remove the oxtail pieces from the broth and set aside to cool slightly. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean bowl or container. Discard the solids (ginger, garlic, green onions).
⏱️ 15 min - 6
Once the oxtail is cool enough to handle, remove the meat from the bones. Discard the bones and any large pieces of fat or gristle. Shred or cut the tender oxtail meat into bite-sized pieces.
⏱️ 15 min - 7
If time allows, let the strained broth cool completely, then refrigerate for at least 1 hour. This will allow any remaining fat to solidify on top, making it easy to skim off for an even clearer broth.
⏱️ 60 min - 8
Reheat the defatted broth gently. Add the shredded oxtail meat back into the broth. Season with kosher salt and black peppercorns to taste. Simmer for 5-10 minutes to heat the meat through.
⏱️ 15 min - 9
Ladle the hot soup into bowls. Garnish with thinly sliced green onions. A drizzle of sesame oil and a sprinkle of flaky sea salt can be added for extra flavor, if desired.
⏱️ 5 min