Yield: 1 Servings
|5 \N||6 thumb-size raw okra,|
|\N \N||Thinly sliced on diagonal|
|½ \N||Onion, thinly sliced (can be|
|\N \N||Yellow or red/purple onion)|
|2 tablespoons||Rice vinegar|
Place okra and onions in a container. Blend vinegar and shoyu. Mix well with okra and onions. Should be ready to serve in 1 hour I have not yet tried any of the recipes in the book, but I hope to and you may see some pickle recipes from me in the near future.
Source: From BOOK REVIEW: Tsukemono. Tsukemono are Japanese marinated vegetables or pickles. Kay Shimizu has a beautiful cookbook with over 100 tsukemono recipes. (_Tsukemono: Japanese Pickled Vegetables_, 1993. ISBN: 0-87040-910-7.) Posted by artemis@... (Michelle Dick) to the Fatfree Digest [Volume 15 Issue 5] Feb. 5, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....