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| 5 | 6 thumb-size raw okra, |
| | Thinly sliced on diagonal |
| 1/2 | Onion, thinly sliced (can be |
| | Yellow or red/purple onion) |
| 2 Esslöffel | rice vinegar |
| 2 Esslöffel | Shoyu |
|
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.
vegetables or pickles. Kay Shimizu has a beautiful cookbook with over 100 tsukemono recipes. (_Tsukemono: Japanese Pickled
Individual recipes copyrighted by originator. Fatfree Recipe
SueSmith9@aol. Com using Mmconv. Archived through kindness of Karen Mintzias, km@salata. Com.
1.80ss
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