| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Japanese | Digest, Fatfree, Feb95 | 1 | Servings | |
INGREDIENTS
| 5 | 6 thumb-size raw okra | |
| Thinly sliced on diagonal | ||
| 1/2 | Onion, thinly sliced can be | |
| Yellow or red/purple onion), Yellow or red/purple onion | ||
| 2 | T | Rice vinegar |
| 2 | T | Shoyu |
INSTRUCTIONS
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@netcom.com (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@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 46
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1071.1mg
Potassium: 361.1mg
Carbohydrates: 21.1g
Fiber: 1.3g
Sugar: 3.1g
Protein: 2.3g