Japanese

Ponzu Soy Recipe

Double Onion Chicken

Double Onion Chicken

Ingredient: 4 servings
  • 2 Chicken Breasts (Marinade: 2 Tbsp Sake and a pinch of salt)
  • 6 to 8 Mushrooms (Washed, stems cut off, and quartered)
  • 2/3 Sliced White Onion
  • Salt & Pepper to taste
  • 1&½ Tbsp Salad Oil (for Vegetables)
  • 2 Tsp Salad Oil (for Chicken)
  • 2 Stems Green Onion, Sliced Diagonally
  • <Onion Sauce>
  • ½ Grated Onion
  • ½ Grated Ginger Bulb
  • 2 Tbsp Sake
  • 2 Tsp Sugar
  • 1 Tbsp Dashi Soy Sauce
  • 4 Tbsp Ponzu Soy Sauce
Preparation
  1. Prick chicken with a fork to tenderize, cut in half with a knife, and marinate for 5 minutes.
  2. Heat oil in a frying pan and stir fry mushrooms and white onion. Season with salt & pepper and transfer to a plate when done.
  3. Wipe frying pan clean with a paper towel. Heat oil and cook chicken skin-side down on medium heat until browned. Turn over and continue to cook on low heat until done.
  4. Add onion sauce to frying pan and stir until cooked, and combined with chicken.
  5. Transfer chicken and sauce to a plate, and top with plenty of green onions.

Marinated Cucumber with Ponzu

Marinated Cucumber with Ponzu

Ingredient: 2 servings
  • 1~2 Cucumber
  • 3~4 fl oz Ponzu Soy
  • 1 tsp Chopped Ginger
  • 1 Red Chili Pepper
Preparation
  1. Chop the ends off the cucumber and cut into bite-sized pieces. Slice red chili pepper into rings.
  2. Put the cucumber, chopped ginger, and the red chili pepper into a bowl. Pour the Ponzu Soy in the bowl so that the cucumber is completely covered.
  3. Put the ingredients in a ziplock bag and put in the fridge until the cucumber is tender.