The servings are based on quarter of a cup

My staff tells me these are tasty, so I made them. Delicious! A must-try if you like refreshing, vinegary flavors.Try to use ponzu that's not too sweet. I'm sure you can substitute with squeezed fresh sudachi (Japanese citrus) and soy sauce.If you're worried about using readymade ponzu, I added recipes by Cookpad user "Menba" for reference! They all look easy. Why don't you try them? For 5 servings. Recipe by ou mama

Quick and simple for dinner

This is a recipe from my mother who loves cooking. She usually adds julienned konbu and preserves it in the sauce. But I omit this as it adds a sticky texture to the sauce.If you don't heat the mirin thoroughly, the bitterness comes out from it, so be sure to bring it to a gentle boil. Recipe by Nyakun

Especially in summer, this will good for your health and body. I used some Japan-specific things like "ponzu" and "ume". If you can get them, I recommend this.

Low fat & healthy

My home is in Hakata, Kyushu (southern Japan). The steamed buns sold at convenience stores there come with a vinegar soy sauce and Japanese mustard.When I moved to the Kanto area and found that steamed buns aren't eaten this way, I was very surprised. That is why I want to share this recipe with you.You can tear open the bun and pour in the sauce, or put the sauce on a small plate for dipping. The bun is very tasty if it soaks up the sauce.Try cooking frozen buns by passing them through a stream of running water before wrapping them in plastic, without sealing the wrap. This will produce moist and fluffy buns. Recipe by Remonja.

Japanese-style "Tofu Hamburg" is a refreshing twist on hamburg steak, topped with grated daikon radish and tangy ponzu sauce. Healthy and balanced with tofu and pork, it’s quick to prepare, easy to digest, and perfect year-round for all ages.#Japanesefood #Japanesecuisine #washoku #CA2025 #easyrecipe

I came up with this recipe during my daily cooking.You can also substitute dekopon with yuzu or kabosu citrus. Although, dekopon is from the orange family, it will add more sweetness and make this fresh ponzu more enjoyable. Recipe by kitchen MAO

I had a go at measuring the ingredients properly instead of just winging it like I normally do when making ponzu sauce.In my house, we often use dashi soy sauce. The sake and mirin will come to a boil very quickly, so don't take your eyes off the pan and don't let it come to a simmer. We love adding a dash of 'Super Easy! Red Hot Yuzu Pepper Paste'. Recipe by Keyua

Homemade ponzu sauce is much tastier than the store-bought kind. More than anything else, you can enjoy it without worrying about what's in it. The key is to use juice from a citrus that's in season (use Decopon in the summer, etc.) Dashi flavored ponzu sauce becomes more delicious the longer you let it rest, so it's really convenient to make it in advance to have on hand.You can use bonito flakes of course, but have used dashi "tea bags" (also called dashi packs) to eliminate the need to strain the dashi. Use any citrus juice you like such as lemon, yuzu, daidai, sudachi, kabosu, or combine. You can also use bottled 100% juice too. Recipe by Heartful Kitchen Rei

I ran out of bottled ponzu sauce.You can use 2 tablespoons of water and a pinch of dashi stock granules instead of the dashi! Recipe by Chi- MAN