You will need a pressure cooker for this recipe.
3 oxtail, scalded and scum removed
1 cup mung beans, dried and rinsed
4 carrots, peeled and trimmed
Stalks of parsley or scallion
26.4 oz chunk tomatoes (1 box Pomi brand)
26.4 oz water
1/3 C usukuchi light soy sauce (green cap Kikkoman)
1 t salt
Combine in a pressure cooker, bring to 15 bar pressure for 50 minutes. Serve over rice with sauerkraut tsukemono and plenty of Hoppin Hot Sauce!