Okra Shoyu-zuke (okra & Onion Pickles) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
5: 6 thumb-size raw okra,
Thinly sliced on diagonal,
1/2: Onion, thinly sliced, (can be
Yellow or red/purple onion),
2 tbsp: Rice vinegar,
2 tbsp: Shoyu,
Directions:
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.
1.80
Source from luhu.jp
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.
1.80
Source from luhu.jp