Tsukemono (Base for Preserving Vegetables)

SERVINGS 4 1/3 lb. fresh fish cut into cubes (left over raw fish may be used) 1/2 teaspoon mustard 2 tablespoons shoyu 4 medium onions sliced 1-1/2 tablespoons sugar 1/4 teaspoon gourmet powder 2 tablespoons shoyu Soak fish cubes in shoyu and mustard for 1 hr. Roll fish cubes in cornstarch and saute in 4…