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I used this oxtail from domestic black-hair cattle.
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It cost about $2 per 100 g. Unbelievably cheap!
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Rinse it in water to start.
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Make vertical cuts in the tail.
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The meat will fall apart easier, and a lot of umami will come out of it.
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Put in boiling water briefly.
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Take it out and rinse well in cold water!
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This removes any impurities from the meat and bone.
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Put about 1 liter of water and the sake in a pot with the oxtail.
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Add the leek, carrot and crushed ginger and start cooking.
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When it comes to a boil, skim off the scum.
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Cover with a lid and simmer gently.
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The liquid should reduce to about half its original volume in about an hour.
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You can do this in a pressure cooker too, of course.
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The water and oil become mixed together (this is called emulsification).
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By emulsifying the soup, it becomes cloudy and creamy.
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If it doesn't emulsify though, just let it keep boiling over high heat.
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You can just season it and eat the soup at this point, but I like to let it rest overnight.
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Float a piece of plastic wrap on the surface of the soup.
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You'll see why the next day.
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Look how it is the next day!
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All the fat that floated to the surface is stuck to the plastic, so you can take it all out!
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Remove the plastic wrap and garnishings, then heat up the soup again.
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Add some water!
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Add the dried scallop soup powder.
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Cut the daikon radish and carrot into sticks, and slice the leek.
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Throw them in the soup!
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You can add other vegetables too if you like.
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When the vegetables are cooked through, season with salt and pepper.
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Season it fairly lightly!
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Add the cooked white rice and simmer.
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Taste, and adjust the seasoning.
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Ladle into bowls and sprinkle on top with toasted white sesame seeds and black pepper!
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Isn't it easy?
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You can make this with beef tendon too!
