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

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 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.

Butter separates easily, so add to the ponzu little by little to emulsify.This is a good recipe to prepare with white fish such as sea bream or sea bass.It's quite easy, so you can prepare it in a flash. Recipe by s.midori

I came up with this recipe during my daily cooking.You can also substitute dekopon with yuzu or kabosu citrus. Although, dekopon is from the orange family, it will add more sweetness and make this fresh ponzu more enjoyable. Recipe by kitchen MAO

Homemade ponzu sauce is much tastier than the store-bought kind. More than anything else, you can enjoy it without worrying about what's in it. The key is to use juice from a citrus that's in season (use Decopon in the summer, etc.) Dashi flavored ponzu sauce becomes more delicious the longer you let it rest, so it's really convenient to make it in advance to have on hand.You can use bonito flakes of course, but have used dashi "tea bags" (also called dashi packs) to eliminate the need to strain the dashi. Use any citrus juice you like such as lemon, yuzu, daidai, sudachi, kabosu, or combine. You can also use bottled 100% juice too. Recipe by Heartful Kitchen Rei

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 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

I received a lot of Sudachi citrus one of my friends.I learned how to make ponzu from another friend who's the head chef at a high-end restaurant and I modified the recipe for home chefs.This keeps for more than a month in the refrigerator.If the fruits are difficult to juice, cut in half and microwave for 15 seconds at 500 W. This will release a lot of juice.If you use a plastic container, it may melt because of the high acidity.If the result is too salty when you taste it, dilute with dashi stock. Recipe by Takunosupu-n

This is a recipe from my mother who loves cooking. She usually adds julienned konbu and preserves it in the sauce. But I omit this as it adds a sticky texture to the sauce.If you don't heat the mirin thoroughly, the bitterness comes out from it, so be sure to bring it to a gentle boil. Recipe by Nyakun

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

I rearranged the yakiniku, which I often eat. I increased the amount of sauce, and served it over rice.I didn't use too much Doubanjiang so if you like spicy food, adjust the amount accordingly. Recipe by Akane.