Oxtail Udon

1. For the homemade Fried Garlic Chips: Use the large cloves from a head of garlic. Peel and 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 darken the oil color. Therefore, if you have time, I recommend removing it. Add oil to a frying pan over medium-low heat. While the oil is still cold, add the garlic slices and slowly fry them until golden brown. Dry them on a paper towel. Once cool, store them in an airtight container. Transfer the garlic-infused oil to 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 recipe 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 2 cups water in a medium saucepan and bring it to a boil. Once boiling, add 1½ cups katsuobushi (dried bonito flakes).
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.
5. Strain the liquid over a fine-mesh sieve into a bowl/measuring cup. You now have katsuo dashi.
6. Add the katsuo dashi into the oxtail broth. Now you have oxtail katsuo dashi.
7. Add 2 tsp Diamond Crystal kosher salt, 1 Tbsp soy sauce, and ⅛ tsp white pepper powder. Taste the soup and see if you need to adjust the seasoning. Keep it on a low simmer until you’re ready to serve.
8. Chop 3 green onions/scallions. Bring a large pot of water to a boil for the udon noodles. My favorite udon is the frozen Sanuki Udon. Cook 4 servings udon noodles (frozen) in boiling water for 1 minute (no need to defrost). If you use dry noodles, follow the package instructions.
9. Pick up the udon noodles and transfer to the individual serving bowls or donabe. Add the Homemade Oxtail Broth and Meat. Top the udon with chopped green onions and the fried garlic chips. If you like it spicy, add your favorite chili oil with crunchy garlic or hot sauce.

To Store

1. You can keep the leftover soup in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month. Cook the noodles right before serving.