Master Sushi Chef Toshi Ueki’s Oxtail Oden Recipe

January 9, 2014 Updated: July 18, 2015

Oxtail Oden

Courtesy of master sushi chef and partner Toshi Ueki
Blue Ribbon Sushi Izakaya, NYC

Toshi Ueki describes oden as a national winter food in Japan, with crab cake, fish cake, daikon, dry tofu and egg being the usual choices. “Oxtail oden is supposed to give you great energy to recover after a long days work,” Ueki said. 

Serves 8

12 cups beef stock
1 pound oyster mushrooms, diced
1/2 pound daikon, peeled and chopped into 1” thick rounds
1 pound oxtail bones
1.5 pounds book choy, rough chopped

1. Reinforce your beef stock with oxtails: Add oxtails and daikon to broth, bring to a boil, and simmer for 1 hour.
2. Remove oxtail bones, and separate meat from bones. Return meat to broth and discard bones.
3. Return the flame to high heat, add oyster mushrooms and bok choy, bring to a boil, and then lower heat back to a simmer.
4. Allow oden to cool slightly, and serve hot. 

Tips: Be sure to use plenty of oxtail, trim the fat, and use usukuchi instead of soy sauce for added flavor, sake, and a little bit of mirin is a must.

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