I often make this as an appetizer for my husband. I tried to make something healthy, and it was a hit.Please adjust the seasoning as you like. Adding mushrooms may be a nice healthy addition. Recipe by Akkorin mama

I like the combination of cheese and ponzu sauce, and when I tried it with leek, it was really tasty.It's nice when the cheese has just melted. Add basil or other herbs if you like. You can also add ponzu sauce before you put it in the oven. For 1-2 servings. Recipe by miyuki12

Especially in summer, this will good for your health and body. I used some Japan-specific things like "ponzu" and "ume". If you can get them, I recommend this.

I was hoping whether mizuna could be used in a dish other than in a salad so I came up with this recipe.Don't simmer the mizuna too long to retain its crispy texture. Recipe by Hinochan mama

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 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

It's the season when shiso leaves are cheap. This is an easy dish to enjoy the fragrance!By mixing the bean sprouts with the ponzu sauce while they're still hot, they'll absorb the flavors faster! It's convenient to have a large batch of this stocked in the refrigerator! For 2 servings. Recipe by Naopu

I just wanted to eat something refreshing.There's no need to dilute the mentsuyu dipping sauce or the ponzu! Just measure them out with a measuring spoon and pour on the tofu! For 1 serving. Recipe by Jurine

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

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 wasn't sure if there would be enough meat for four people just by frying it, so I decided to use it together with aburaage that I always have in the freezer.Additonal points: I rolled the meat in katakuriko in Steps 2 and 3, but it's not really necessary since it'll stick together without it.Remove the excess oil and squeeze well! If you skip this, you'll notice the distinctive smell of the aburaage and it'll taste a bit funny.Be sure to check out Steps 3 and 4 well.Spoon on the piping hot ankake sauce just before serving.The size of the meat will be different according to how it's cut, but generally, each roll needs 3-4 slices of thinly cut pork or 4-5 slices of pork belly. Recipe by Shijimi24

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