Ox Cheek Dashi

• 50 ml (1⅔ fl oz) vegetable oil
• 3 kg (6

Heat a large saucepan over high heat. Dust the ox cheeks with the ground white pepper, add some of the vegetable oil to the pan and cook the ox cheek in batches, adding more oil as you go, until golden brown on all sides. Remove the ox cheeks from the pan and drain off the excess oil.

Place the ox cheeks in a clean, large saucepan, and add 5