3 ½ lbs. oxtail
½ lb. ginger, crushed
Yasai Veggies (leafy vegetables)

Seasoning:
½ cup shoyu
1 tsp. salt
Dash of Pepper
Dip: Ginger, grated
Shoyu

Cut oxtails through the joint. Pre-boil the oxtail by covering the meat with water; bring to a rolling boil, drain and rinse. Add just enough water to barely cover oxtail, and then add 3 additional cups of water. Add crushed ginger and seasoning. Bring to a boil, cover and simmer until meat is tender and can be easily pierced. Skim constantly. Add additional seasoning to taste. Add green leafy veggies just before serving for an added treat! Serve with a side dish of the dip.

Serves: 6