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

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

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 had just a little ponzu sauce left.If you use the eggplant as soon as you cut it, you don't need to do anything to remove any bitterness. If you do do so, by soaking it in water, be sure to drain it very well.In step 2, you are pan-drying rather than stir-frying. Be careful not to let the eggplants burn.If you want to reduce the amount of oil used, steam-frying should work. Recipe by Shampoo hat

An attempt to find a way to eat zucchini, one of my least favorite vegetables.Coating the chicken in potato starch gives it a nice, crisp texture and lets the sauce sink in better. For 4 servings. Recipe by Akane

Since eggplants and bell peppers were cheap, I fixed them up with ponzu sauce to make a refreshing and delicious dish that may also help combat summer fatigue.Remove from the heat before adding the ponzu sauce. Stir briskly to avoid burning.I burned mine a little in the photo shown in Step 7.Although you can use your favorite ponzu sauce, it will be 30 times more delicious using the Yuzu Maroyaka brand. Recipe by Ponzu shokunin nao

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

My butter-loving husband requested a mushroom and garlic sauté, so I came up with this dish using margarine for richness, and ponzu to give it a light and tangy touch; it was a hit Now it's a family staple.Adjust the amount of ponzu depending on the size of the king oyster mushrooms. Since my husband dislikes strong acidic flavors, I used Mitsukan Mild Ponzu. Recipe by Nyankochansan

Last time, I made this dish with minced pork, so here is the sliced pork version. The minced pork was also delicious, so I made this dish with sliced pork this time.No tips in particular, but once you add the sake in Step 3, turn the heat to high to burn off the alcohol.After serving, you can also add butter, which makes it delicious.The photo is a side dish for a packed lunch. Recipe by Tenisubo-i

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

I love stir-fried yam with butter and soy sauce. I also added my favorite mushrooms.The tip is to cook the yam and mushrooms slowly over low-medium heat. If the heat is high, it will burn easily. Use your choice of mushrooms. 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