Oxtail Noodle Soup

Ingredients

• 4 lbs. oxtail 
• 1.5 tbs Japanese unseasoned gourmet rice vinegar 
• 3 carrots, chopped 
• 1/3 cup ketchup 
• 14 oz soft or medium tofu, cubed 
• 3 cups napa cabbage, chopped 
• 4 tomatoes, halved 
• 2-inch piece of ginger, sliced or 1 tbs ground ginger 
• 4 oz cooked clear vermicelli noodles 
• Water (see below) 
• 3 tsp salt, or to taste 
• Pepper 

Directions

1. Heat oil in a large skillet over high heat. Add chopped onion, stir for 1 to 2 minutes until charred. Add garlic and ginger, salt, and pepper, cook additional 30 seconds. Add to slow cooker crock.  
2. Using same skillet, heat remaining oil. Cook chicken thighs, skin side down for 5 to 6 minutes, turning halfway through or until golden brown. Add chicken to crock. 
3. Meanwhile in a large bowl, stir together sauce ingredients and pour over chicken in crock. 
4. Cover slow cooker and cook on HIGH for 1 1/2 hours. Remove any excess fat.  
5. Add sauce Into the slow cooker, first layer the bottom with cooked onion, next chicken, then drizzle the sauce evenly all over. Close lid and set the slow cooker on high and cook for 1 1/2 hour. Glaze meat occasionally. 
6. When time it up, use a ladle to collect any visible floating fat liquid. Set it aside. 
7. In a small bowl, stir together cornstarch and water. Add cornstarch mixture and red pepper to crock and stir to combine. Cover slow cooker and cook an additional 20 minutes. Stir in pineapple before serving. Serve with rice and garish with green onion and sesame seeds. 

Makes: 8-10 servings