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

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

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

This recipe was published in a Cookpad recipe book! It's a popular recipe that can be made in 15 minutes. Enjoy it with refreshing ponzu sauce. It's delicious and will stimulate your appetite. The story behind this recipe: I lost my appetite due to summer fatigue, and although I wanted to go shopping, it was pouring rain outside... I decided to cook the pork tenderloin I had in the freezer in a refreshing way. It was well-received. May happiness come to everyone who makes this recipe.

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 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

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

The usual sweet-salty sauce is great but sometimes you want to eat something refreshing with vinegar.I had a delicius pork donburi once with ponzu sauce once, so I tried making it myself. It's so light that you end up eating quite a lot of rice with it.Shred the cabbage finely. I save time by using grated daikon radish and ponzu sauce. For 2 servings. Recipe by mikun

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

Ponzu and butter pair wonderfully with cod. It's simple and delicious, so give it a try.The origin of this recipeSince ponzu goes well with cod in hot pots, I thought it would definitely work for pan-searing too. It was well-received by my family, so I decided to share it.

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 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