In a pot combine Ponzu juice, Soy sauce, Mirin, Orange halves, and Konbu seaweed. Stir well and bring to a boil. Remove mixture from the heat and add Katsuobushi. Allow mixture to cool completely.

Grilling time is super-short. For ponzu sauce, combine all ingredients in stainless steel bowl or nonreactive container; stir and refrigerate 24 hours or up to 2 days. Strain well, pressing on solids ...

Featured recipes: (1) Buttered Mackerel with Ponzu ... Dredge in flour and fry in melted butter. 3. Add ponzu soy sauce to the butter to make a sauce. 4. Serve the mackerel on the sliced mizuna ...

Transfer the sliced steak to a serving platter and serve topped with the ponzu sauce.

With only two ingredients, its simplicity is certainly part of the allure. To make it, Kotb starts with a baking dish, some black cod and a bottle of ponzu sauce. Kotb places her pieces of cod in ...

whisk together all ingredients for the ponzu and bring to a low boil for about 15 minutes. Drain in a cheesecloth or strainer and cool down in an ice bath. Place in a serving sauce dish and ...