Using up some oxtails (24 h at 75 ⁰C #SousVide ) and it's defatted broth, stretched with other beef broth and dashi + a bit of soy, mirin.
Raw shredded cabbage, bean sprouts, scallions and the sauteed shimeji mushrooms (see 👆🏽 ) to round out the bowl. A touch of fragrant shichimi togarashi on the beef
*Fresh egg noodles from the store
#ビバ丼
