It's kind of a strange mix of American and Japanese/Korean influence. I started with mirepoix, then added dashi, soy sauce, Korean red pepper threads, garlic, ginger, and mirin for the base. We simmered it for hours, and the oxtail made such a rich and beautiful broth. I added daikon to cut the salt and the fat, and finished it with a bit of cracker bread. The cracker bread wasn't as good as the focaccia I made before, so now I'm making a new batch of focaccia to eat with the soup tomorrow.
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