Egg & onion tamarizuke from The Japanese Art of Pickling and Fermenting: Preserving Vegetables and Family Traditions (page 212) by Yoko Nakazawa

  • salt
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  • spring onion
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  • Serves : 6

  • EYB Comments

    Can substitute soy sauce for tamari, and silken or slightly firm tofu for eggs. You will find the Garlic tamarizuke recipe on page 216.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute soy sauce for tamari, and silken or slightly firm tofu for eggs. You will find the Garlic tamarizuke recipe on page 216.

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