Chapter III · Beef·Japanese
Oxtail nimono
gelatinous, bone-slipping. soy-dashi. 4 servings.
| 6-qt Instant Pot inner pot + fridge space overnight | |||||
|---|---|---|---|---|---|
| High Pressure 50 min · Full Natural Release | |||||
| Ingredient | Cut | Sauce | Layer | Pressure | Release |
2.5 lb (1.1 kg) oxtail pieces | Cut | High Pressure 50 min | Full NR ~35 min | ||
1 lb (450 g) daikon, large chunks | |||||
8 slices (40 g) ginger, smashed | |||||
1/3 cup (80 mL) soy sauce | Sauce | ||||
1/4 cup (60 mL) mirin | |||||
1/4 cup (60 mL) sake | |||||
3/4 cup (180 mL) dashi or water | |||||
6-qt Instant Pot inner pot + fridge space overnight
High Pressure 50 min · Full Natural Release
Cut
- 2.5 lb (1.1 kg)·oxtail pieces
- 1 lb (450 g)·daikon, large chunks
- 8 slices (40 g)·ginger, smashed
Sauce
- 1/3 cup (80 mL)·soy sauce
- 1/4 cup (60 mL)·mirin
- 1/4 cup (60 mL)·sake
- 3/4 cup (180 mL)·dashi or water
Layer
Everything already in the pot.
Pressure
High Pressure 50 min
Release
Full natural release, about 35 min
The broth sets like jelly in the fridge. Reheat gently the next day — it is even better.
Next pot
Same pantry, different taste
Similar ingredients, another texture or cuisine — so the next delay start does not taste like last night.
Tori no nimono
silky, bone-slipping
Shares soy, mirin, sake — soy-dashi sweet, silky, bone-slipping instead of soy-dashi.
soy-dashi sweet·1 hr 9 min in the pot·4 servings
Short rib nimono
bone-slipping, gelatinous
Shares daikon, soy, mirin — soy-dashi, bone-slipping, gelatinous instead of soy-dashi.
soy-dashi·1 hr 35 min in the pot·4 servings
Taiwanese beef noodle broth
tendon-silk, spicy-aromatic
Shares soy, ginger — doubanjiang-star-anise, tendon-silk, spicy-aromatic instead of soy-dashi.
doubanjiang-star-anise·1 hr 48 min in the pot·5 servings