My family likes ponzu better than soy sauce. This recipe goes well even with cheap ponzu These wings will definitely give you a craving for beer.Don't add too much mayonnaise, since it is just to give a subtle flavor. Recipe by Kanon mama ('-'*)

The inspiration for this recipe is when I thought, what if I tried cooking meat and vegetables in ponzu, which goes with just about anything. Ponzu already has lots of flavor so you don't need much else.I don't simmer the broccoli together because I want to preserve the green color, but if you want it to absorb the sauce flavor you can do so.During Steps 3, 4 and 5 make sure to cook over low heat!!You can eat this right away when you are in a hurry, but it gets better the longer you can let it rest. For 2 servings. Recipe by rinocojp

With an unexpectedly crispy and fragrant taste, you won't believe how tender cheap chicken breast can be! The Japanese leek and ponzu sauce introduced here is an all-purpose sauce that you can keep in stock. Enjoy this no-fuss recipe.Use a plastic bag for Steps 2 and 3 to reduce clean-up time! The key is to fry the chicken on a low to medium heat. I recommend preparing a lot of sauce to have in stock. It's great on anything--hiya-yakko chilled tofu, stir-fries, salads, etc. Recipe by saetya

While dieting, it's hard to get full on oil-free dishes...but adding different flavours and aromas with my homemade salted lemons and ponzu made this dish very satisfying! Strong flavors are very handy when you're on a diet.The cooking time depends on the thickness of the meat. If you cook it for too long, the vegetables will become soft. Adjust the thickness of the meat, not the cooking time. By setting the foil-wrapped chicken aside, the juices will absorb back into the meat and make it more tender. If you cut the meat straight away after cooking, the juices will ooze out and not be absorbed. Recipe by Heartful Kitchen Rei

Quick and simple for dinner

I used a store-bought ponzu jelly-type sauce for my boiled chicken but it was not very good so I tried to make a similar sauce with gochujang. And then I realized it doesn't actually have to be jellied. That's how I arrived at this recipe.When you make the sauce, the dish might be very hot, so be careful!You can use regular-sized tomatoes instead of cherry tomatoes.Use more gochujiang or use doubanjiang sauce for extra spiciness. Recipe by yumyum0618

I'm trying to come up with recipes that go well with my homemade ponzu. Recipe by baba709

I often cook stir fried meat and vegetables with mayonnaise and soy sauce.But I wanted to add a zesty taste, so I added ponzu sauce. It goes really well with mayonnaise.Add extra salt and pepper or ponzu sauce according to your taste. Recipe by Puyoringo

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

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 tried out using chicken in the same style that I use to marinate other things at home.When parboiling the tomato, it's ready when the skin bunches up a little around the bottom.If you like spicy foods, you can even add tabasco sauce. Recipe by Ayatan

I wanted to make a chili mayonnaise stir-fry using breast meat. I got hints from other user's recipes to create this.■ Mayonnaise: Half a teaspoon will bring out the flavor of the sweet chili sauce. Using the full teaspoon is a lot of mayo, which will give it a smoother taste.■ Honey helps soften the meat, but it'll be fine without it. However, it's prone to burning, so be careful. Recipe by MilkLove