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 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

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 love seasoning enoki mushrooms with ponzu and I also love it with the crispy texture of fried tofu as well. I thought that combining the two would make it very tasty.Do not overboil the enoki and remove as much moisture as possible.Make the tofu crispy! Once you add the enoki mushrooms, the fried tofu will soak up the water and becomes soggy, so I recommend making it just before serving. Recipe by Ponzu shokunin nao

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.

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

As it was bonito season, I came up with a tasty way to consume them seared.Be careful not to overcook the bonito. If you're using a light ponzu sauce, you may want to add a bit of soy sauce for more flavor. Recipe by humming_m

My home is in Hakata, Kyushu (southern Japan). The steamed buns sold at convenience stores there come with a vinegar soy sauce and Japanese mustard.When I moved to the Kanto area and found that steamed buns aren't eaten this way, I was very surprised. That is why I want to share this recipe with you.You can tear open the bun and pour in the sauce, or put the sauce on a small plate for dipping. The bun is very tasty if it soaks up the sauce.Try cooking frozen buns by passing them through a stream of running water before wrapping them in plastic, without sealing the wrap. This will produce moist and fluffy buns. Recipe by Remonja.

Sometimes I run out of ponzu and don't have time to go to the store, so I make this.There's really nothing more to say except maybe to try this with various kinds of citrus juice to find the ponzu that's right for you. Recipe by Yhacha

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

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

Japanese-style "Tofu Hamburg" is a refreshing twist on hamburg steak, topped with grated daikon radish and tangy ponzu sauce. Healthy and balanced with tofu and pork, it’s quick to prepare, easy to digest, and perfect year-round for all ages.#Japanesefood #Japanesecuisine #washoku #CA2025 #easyrecipe