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1
Combine the oxtails and water in a small saucepan and place over high heat.
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2
Bring the water just to a boil, then remove the pot from the heat, drain the water, and rinse the oxtails and pot well.
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3
Return the oxtails to the pot and add the dashi.
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4
Set the pot over high heat and bring to a boil.
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5
Decrease the heat to low and cover the pot.
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6
Simmer the liquid until the meat falls off the bone, about 5 hours.
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7
While cooking, add more water, if necessary, to keep the oxtails fully submerged.
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8
When the meat has finished cooking, remove the oxtails from the pot and set them aside.
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9
Skim the fat off the top of the broth, discard, and strain the broth into a liquid measuring cup.
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10
Measure 6 cups of broth, adding water, if necessary, to equal 6 cups.
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11
Pour the broth into a pot and bring to a boil, then add the soy sauce, sake, salt to taste, and pepper.
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12
Decrease the heat to low and return the oxtails to the pot.
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13
Cover the pot to keep warm until youre ready to serve.
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14
Place a large pot of water over high heat and bring to a boil.
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15
Add the daikon and simmer for 5 minutes.
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16
Use tongs or a slotted spoon to transfer the daikon from the water to the warm broth.
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17
(Do not drain the water.)
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18
Return the water to a boil, add the rice noodles, and cook following package instructions.
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19
Drain well and divide among 4 bowls.
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20
Pour 1 1/2 cups of the broth into each bowl and add one-fourth of the oxtails.
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21
Garnish with the jalapeno, scallions, and cilantro.
