Type what you have

Ingredients

• ✓ ponzu sauce
• egg
• white vinegar
• soy sauce
• mirin
• scallion
• garlic
• brown sugar
• sesame oil
• togarashi
• ginger

Instructions

1. 1 Place eggs in a pot. Cover with about 1 inch water. Remove eggs and stir vinegar into water. Bring to a boil. Gently place eggs back in the pot. Cover and cook for 5 minutes to soft-boil. Cook 3 minutes more for hard-boiled eggs. Prepare an ice bath in the meantime.
2. 2 Remove heat and immediately place eggs in the ice bath. Peel eggs carefully.
3. 3 Combine soy sauce, ponzu sauce, mirin, scallions, garlic, brown sugar, sesame oil, togarashi, and ginger in a container such as a jar. Mix well to ensure sugar dissolves and garlic breaks up.
4. 4 Place eggs in mixture and seal. Marinate for 1 day. Eggs keep for 3 or 4 days after.

By Epicure Amber

Ingredients

• ✓ ponzu sauce
• olive oil
• rice wine vinegar
• honey
• garlic

Instructions

1. 1 Whisk olive oil, rice vinegar, ponzu sauce, honey, and garlic in a small bowl until blended.

By souplover Sue

Ingredients

• ✓ ponzu sauce
• spinach
• sesame seed
• sugar
• soy sauce
• mirin
• mayonnaise
• white miso paste
• rice vinegar
• ahi tuna steak
• salt
• black sesame seed
• vegetable oil

Instructions

1. 1 Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
2. 2 While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
3. 3 Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
4. 4 Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
5. 5 Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
6. 6 Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
7. 7 Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.

By John Mitzewich

Ingredients

• ✓ ponzu sauce
• pineapple ring
• sugar
• beef top sirloin
• red onion
• jalapeno pepper
• lime
• white sugar
• salt
• sour cream
• sriracha sauce
• oil
• garlic
• salt
• black pepper
• burger bun

Instructions

1. 1 Drain pineapple juice into a small bowl. Add ponzu and sugar to the pineapple juice; stir to dissolve sugar. Refrigerate pineapple rings and 1/3 cup of the juice mixture.
2. 2 Transfer remaining juice mixture to a resealable zip-top bag. Add steak and seal. Refrigerate for 8 hours to overnight.
3. 3 Peel outer layer of onion. Slice onion as thinly as possible. Thinly slice jalapeno into rounds, removing ribs and seeds for less heat. Combine 1/4 of the onion slices, jalapeno, lime juice, sugar, and 1 pinch salt in a bowl. Set aside to quick-pickle, stirring occasionally, until ready to serve.
4. 4 Mix sour cream and Sriracha sauce together in a bowl for the Sriracha cream. Set aside.
5. 5 Heat 1 1/2 teaspoons oil in a large pan over medium-high heat. Add pineapple rings and cook, stirring occasionally, until lightly caramelized, 3 to 4 minutes. Remove from the pan and set aside. Add remaining onion and oil to the pan; season with salt and pepper. Cook and stir until softened, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
6. 6 Drain sirloin from marinade. Add to the pan and season with salt and pepper. Cook until browned, 4 to 5 minutes. Carefully add reserved pineapple juice mixture to the pan. Cook and stir until liquid has mostly evaporated and beef is coated in sauce, 1 to 2 minutes. Remove from heat and stir in pickling liquid from onion and jalapeno. Taste and season with salt and pepper.
7. 7 Assemble sliders by adding sirloin steak to each bun. Top with jalapeno slaw, Sriracha cream, and caramelized pineapple.

By thedailygourmet

Ingredients

• ✓ ponzu sauce
• cilantro
• pineapple juice
• mint
• garlic
• ginger
• sesame oil
• chili oil
• brown sugar
• chicken breast
• olive oil
• onion
• red bell pepper
• jalapeno pepper
• salt
• black pepper
• cabbage
• hoagie bun
• swiss cheese
• cilantro
• sesame seed
• chile-garlic sauce
• lime

Instructions

1. 1 Preheat oven to 500 degrees F (260 degrees C).
2. 2 Combine ponzu sauce, 1 cup cilantro, pineapple juice, mint leaves, garlic, fresh ginger, sesame oil, chili oil, and brown sugar together in a large bowl. Add chicken and toss to coat.
3. 3 Remove chicken from ponzu sauce mixture, reserving marinade. Heat large pot or Dutch oven over medium-high heat. Add chicken and cook, stirring frequently, until browned, about 5 minutes. Stir in olive oil, onion, red bell pepper, jalapeno pepper, salt, and black pepper. Cook and stir until onion has softened and turned translucent, about 5 minutes.
4. 4 Pour reserved marinade into chicken mixture and bring to a boil. Stir in cabbage and cook until slightly wilted, 4 to 5 minutes.
5. 5 Using a slotted spoon, transfer chicken mixture into toasted hoagie buns and top each sandwich with 3 slices Swiss cheese.
6. 6 Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Garnish each sandwich with 2 tablespoons cilantro, 1/4 of the sesame seeds, and 1/4 of the chile-garlic sauce. Serve with lime wedges.

By Allrecipes