I was wandering my local Japanese grocery store when I found various bottles of Ponzu. I've had Ponzu before, but only as a dipping sauce or added to the sauce of the meal. The ponzu sauces were described as citrus flavored soy sauces.
I marinated a nice piece of skirt steak in the ponzu for two days, then grilled it at a very high heat and served it sliced thin over a bowl of white Japanese rice. WOW! One of the easiest delicious dishes I've ever cooked.
What are some other uses for Ponzu?