I thought up this recipe as a bento filler.If you tie the chikuwa too tightly, they'll break, so be gentle. Recipe by Bu-nyanm

Our standard menu item when sweet onions are in season.We go light on seasoning in our home, so please adjust it to suit your taste. Recipe by suzu-ren

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

When I went on a mayonnaise factory, I learned that when making a "mayonnaise stir fry", it's better to use mayonnaise twice - for stir frying as oil, and to finish to add flavor. I also learned that you should add mayonnaise to the pan before heating it. I thought up this recipe because I wanted to try it out. Mayonnaise didn't add enough flavor for me, so I added ponzu sauce.Brown the chicken properly first and then let it steam. This prevents the flavor from escaping and seals in the juiciness too. By adding mayonnaise twice, first for stir-frying and then for flavor, the richness and fragrance comes alive. If you add more ponzu sauce it's light and refreshing, and if you add more mayonnaise, it becomes richer. For 4 servings. Recipe by Obuusama

I'm really into different kinds of toast right now...My gaze stopped at the ponzu sauce bottle, and I wondered how it would work on toast.It's a bit salty, so please adjust the seasonings to your taste. Recipe by Hinarin

Chicken breast is inexpensive but tends to be a bit dry. I think chicken thighs are better. You can make up for this by preparing the meat a bit differently. You can flavour them with many different seasonings, but I love soy sauce and mayonnaise.Slice the chicken breasts diagonally into thin pieces. Coat with katakuriko potato starch flour. Don't fry the chicken over high heat. Fry slowly and patiently over low heat. When the chicken is cooked through, it's done. Don't cook it for too long. These 3 are the important tips to make sure your chicken is tender and juicy. Recipe by Tanbo ine

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

I made a delicious and juicy dish with inexpensive chicken breast!- Recipe by Rachis

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'm in a penny-pinching phase right now, so I've been cooking inexpensive yet satisfying dishes.I took the photo above some time after the dish was done so it looks the way it does, but when it's freshly cooked it's really shiny and plump.Please enjoy this when it's freshly cooked and piping hot.If you have more than 350 g of chicken breast meat, you may run out of sauce. So if you have a bigger chicken breast please adjust the sauce ingredients. Recipe by *Anna*

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 made this with what I had in my kitchen and it turned out nicely.The taste will differ depending on the type of ponzu sauce you use, so adjust the taste with salt. I make this with yuzu ponzu. For 2 to 3 servings. Recipe by Momoyadare