-I thought up a different way to enjoy tuna sashimi using ingredients that can be found in any household.Since the flavor is simple and easy to eat, even the elderly or guests will enjoy this dish.-Basically, don't overcook it. The point is not to cook the sashimi, but to brown the sesame seeds.-You could also add your choice of vegetables, such as sprouts or radish sprouts.-The fragrance and savoriness of the sesame seeds are a simple touch to increase the richness of the fish. Recipe by putimiko.

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

This is a dish I make often when I'm busy and don't have much time to cook. It's a life-saver in our house.There's really no need to measure out the ingredients, since the flavor doesn't change that much if you vary the amount. Just eyeball things and you'll be fine!The sourness varies depending on how long you cook the pork after you add the ponzu sauce, so if you don't like sour food, cook it for a bit longer. Recipe by yamita

I received kombu ponzu sauce.If you want, you can garnish with green onions.♪ Recipe by shinyui

The ponzu sauces adds a nice flavor. Why not trying simmering pacific saury when you get tired of grilling it? It's also delicious with yuzu ponzu sauce. This was our dinner one day: Yu-dofu (hot tofu) and the main, this simmered pacific saury as a side dish, and rice mixed with umeboshi.There's no need to simmer pacific saury until the bones are soft as you would sardines, so you can stop cooking it when it's flavored.The fish is very soft, so don't simmer over high heat. For 2 servings. Recipe by Nanamama

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

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

One of the Cookpad users who tried my recipe for "All-Purpose Japanese Sauce (Dashi Soy Sauce) told me that she tried adding lemon juice to it to make ponzu sauce. So I came up with a ratio of ingredients that suited my family's tastes and uploaded this recipe. The ratio of dashi soy sauce, citrus juice and mirin is 2:1:1. You can adjust the sourness of the sauce with the mirin.You can change the amount of citrus juice and mirin to your taste. I don't like sour food that much, so this ratio is mild and just right for me. For about 200 ml. Recipe by Kinakorin

I wanted my kids to gobble down yellowtail, so I came up with this recipe.It's tasty if you slice the green onion very finely. （ ）You don't have to use garlic, but the aroma of garlic will stimulate your appetite. Recipe by a-button**

I like ponzu sauce, and I just came up with this.Sprinkling black pepper or parsley on makes them elegant. Recipe by Ryo---ko

I wanted to do a whole series of recipes using mayonnaise and ponzu sauce.Fry the potatoes slowly until they are cooked through completely. The ponzu sauce gets absorbed quite a bit, so be generous with it. Recipe by Bu-nyanm

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