Okra Shoyu-Zuke (Okra and Onion Pickles)

Ready in 1 hour

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Ingredients

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Yellow or red/purple onion)
1/2 Onion, thinly sliced (can be
5 6 thumb-size raw okra,
2 tb Shoyu
Thinly sliced on diagonal
2 tb Rice vinegar

Original recipe makes 1 Servings

Servings  

Preparation

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? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Calories Per Serving: 20 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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