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
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 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.