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Okra Shoyu-zuke (Okra & Onion Pickles)

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      Title: OKRA SHOYU-ZUKE (OKRA & ONION PICKLES)
 Categories: Digest, Feb95
      Yield: 1 Servings
 
      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
 
  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
 
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