- Products
- Recipes
-
-
- Roast Chicken with Hoisin Jus
-
- Sweet Potato Burrata
-
-
- Inspiration
-
-
- Chef’s Corner
-
- Kitchen Cabinet of Chefs
-
- K-12 Resources
-
-
Kkorijjim Soy-Braised Oxtail
Serves
2
Total Time
3 hours
Prep Time
20 minutes
Cook Time
2 hours, 40 minutes
Ingredients
2 pounds oxtail, trimmed
5 cups water (for blanching)
4 cups water (for braising)
½ cup Kikkoman® Soy Sauce
3 tablespoons Kikkoman® Mirin (rice wine)
2 tablespoons sugar
1 tablespoon Kikkoman® Sesame Oil
3 garlic cloves, minced
1 medium onion, chopped
1-inch piece ginger, peeled and thinly sliced
1 dried red chili pepper
6 shiitake mushrooms, sliced
3 to 4 green onions, cut into 2-inch pieces
1 large potato, cut into chunks
1 medium carrot, cut into chunks
Salt and black pepper to taste
Sesame seeds and chopped green onions (garnish)
Directions
- Place oxtail in a large pot; cover with 5 cups of water. Bring to a boil, then boil for 10 minutes. Drain and rinse oxtail pieces under cold water to remove impurities.
- To prepare the sauce, stir together soy sauce, mirin, sugar and sesame oil; set aside.
- Place blanched oxtail in a large pot and add the 4 cups of fresh water. Bring to a boil; reduce to a simmer and stir in the prepared soy sauce mixture, garlic, onion, ginger and dried red chili pepper. Cover and simmer over low heat for 1½ to 2 hours, or until the oxtail becomes tender.
- Add the shiitake mushrooms, green onions, potato and carrot to the pot. Continue to simmer for another 30 minutes or until the vegetables are soft and the flavors meld together.
Recipe created in partnership with Chef Angel Barreto.
