| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
Digest, Feb95, Fatfree |
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) |
| 2 |
tb |
Rice vinegar |
| 2 |
tb |
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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