Japanese Oxtail Ramen

Instructions

1. Prepare the oxtails
   Rinse the oxtails under cold water and pat dry with paper towels. Season generously with salt and pepper. Heat vegetable oil in a large Dutch oven over medium-high heat. Working in batches, brown the oxtails on all sides, about 3-4 minutes per side. Transfer to a plate.
2. Create the broth base
   In the same pot, add onions, carrots, garlic, and ginger. Sauté until fragrant and beginning to brown, about 5 minutes. Return the oxtails to the pot and add stock, soy sauce, mirin, and sake. Bring to a boil, then reduce heat to low and simmer, partially covered, for 3 hours or until the meat is very tender and falling off the bone.
3. Strain and finish the broth
   Remove the oxtails from the broth and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Skim any excess fat from the surface. Return the broth to a simmer and adjust seasonings to taste.
4. Prepare the toppings
   Once the oxtails are cool enough to handle, remove the meat from the bones and shred into bite-sized pieces. Discard the bones. Cook the soft-boiled eggs by placing eggs in boiling water for exactly 6 minutes, then transferring to an ice bath. Once cooled, peel and slice in half lengthwise.
5. Cook the ramen noodles
   Bring a large pot of water to a boil. Cook the ramen noodles according to package instructions, usually 2-3 minutes, until al dente. Drain well and divide among four serving bowls.
6. Assemble the ramen bowls
   Ladle the hot broth over the noodles. Arrange the shredded oxtail meat, halved soft-boiled eggs, sliced green onions, and nori on top of each bowl. Sprinkle with toasted sesame seeds.
7. Serve immediately
   Serve the ramen while hot, with chopsticks and a soup spoon. Encourage diners to mix the ingredients together before eating to combine all the flavors.