Mushrooms are cheap, aren't they? Here's my take on mixing different kinds of mushrooms together to make a filling dish that's also great with rice.You might think the sauce is too thick, but it's intentional! The mushrooms become smooth and silky when they're coated in the thick sauce. Recipe by Maa-a

I love oysters and wanted to enjoy them in a simple dish...Mind you don't over-fry the oysters.Adjust the amount of ponzu sauce to suit the size of the oysters you're using. Recipe by Yuukarikoara

My mother usually gives me vegetables and fruits, but this time, she gave me boiled octopus. I'm so obsessed with butter and ponzu sauce these days that I cooked the octopus with it.I used garlic powder to make this recipe simple, but you could also use chopped or tubed garlic. In that case, add butter and stir-fry over low heat until it releases a nice aroma before adding the octopus. For about 3 servings. Recipe by Takuchi

I love ponzu. I put ponzu sauce on hiyayakko chilled tofu or fried eggs. I adapted a recipe I saw once in a cookbook. My hubby likes simpler flavorings like soy sauce on his tofu so I always just make this for myself.Work quickly after you add the ponzu sauce! Otherwise the ponzu will evaporate.If you microwave the tofu to get rid of the excess water, it will also become nice and warm - recommended for winter. For 2 servings. Recipe by Kinakorin

The asparagus I had in my fridge was about to go bad, so I used it as a main ingredient!I usually flavor the dish sweet and salty, so I made it refreshing.I used margarine, but you can use butter as well. Recipe by Necchan

Cod nabe (hot pot) goes well with butter ponzu, so I thought cod would go great with a meunière sauce, too.Be careful not to overcook the cod. Recipe by shoken mama

This recipe is a variation of "Easy Ponzu Sauté with Pork and Celery"I used thinly sliced pork belly. I recommend this as they cook easily and will come out tender.To get the most out of the ponzu, it's best to add it after stopping the heat, but it's up to you.If making this for a bento, serve the ponzu in a separate container. Adding it right before you eat will also prevent leaking in your lunchbox. Recipe by Misuke mama chan

I ran out of frozen bento side dishes so I used the shimeji that I always have in the fridge to make a vegetable side dish.The amount of time it takes in the microwave will vary depending on your microwave, so do 1 minute + 1 minute and if it still seems uncooked, microwave it for short intervals.Don't microwave it for 2 minutes straight, and stir in between. Adjust the amount of salt, pepper, and ponzu to suit your tastes. I used herbed salt this time. Recipe by Shiokatsuo

My husband absolutely loves ponzu sauce.His golden rule is that [ponzu × ginger = refreshingly delicious]. So, I borrowed his "almighty combination" to put this recipe together.-Please adjust the amount of ponzu sauce and ginger to your liking.-Add more onion to make it more filling.-I add mushrooms or other vegetables when I don't have lots of pork or when I'm cutting down on expenses.-Mincing the ginger makes it more spicy. This will certainly suit grown ups. For 1 small serving for a bento. Recipe by Marrietty

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

As it was bonito season, I came up with a tasty way to consume them seared.Be careful not to overcook the bonito. If you're using a light ponzu sauce, you may want to add a bit of soy sauce for more flavor. Recipe by humming_m

I wanted to have a vinegared dish that wasn't too sweet.Let it rest for a while in the refrigerator after making it. You can use raw grated garlic, garlic paste from a tube, or garlic powder. Add some sesame oil or ra-yu spicy chili sesame oil if you like.Dried wakame seaweed varies depending on the manufacturer, so one tablespoon is just a guideline. For 4 servings. Recipe by Iikun