Method

Serves 4

You will need to soak the sea cucumber for 2-3 days, changing the water everyday. The sea cucumber has to be very soft to the touch. Slice.

Bring lightly salted water to the boil and blanch the oxtail pieces to remove the excess fat. Wash under cold running water.

Combine the oxtail, sea cucumber, chicken stock, konbu and soy sauce in a pot and cook over low heat for 1 hour or until the oxtail and sea cucumber are tender. If possible, cool overnight in the stock.

The next day, skim off the fat and debone the oxtail. Gently reheat in the stock, and season to taste with salt and pepper.

Blanch the carrots, turnips and chrysanthemum leaves separately in boiling water.

To serve, place some chrysanthemum leaves on the bottom of 4 serving bowls. Spoon on the oxtail and sea cucumber, and some stock. Divide the vegetables between the serving bowls, and garnish with the julienned chives, spring onions, parsley and ginger. If you like, you can serve some yuzu kosho on the side.