About Ponzu
The word “ponzu” actually comes from the Dutch word pons, meaning a citrus-based drink that spread through the East Indies in the 17th century. In Japan, this drink was adapted into a citrus seasoning and records indicate that it was already being used in cooking by the Edo period. Later, in the Showa era, the addition of soy sauce created the modern ponzu shoyu; its balance of bright acidity and savory depth has since made it a household staple.
In Japanese cooking, ponzu is indispensable for hot pot dishes such as Yudofu, Shabu-shabu, and Mizutaki. It’s also widely used as a dipping sauce for grilled fish, dumplings, chilled pork, and steamed chicken. Often paired with grated daikon, green onion, or chili flakes, it highlights seasonal ingredients while keeping the flavors light and refreshing.
Today, ponzu’s citrus tang fits perfectly with modern trends of healthy eating, helping to lighten fatty dishes while reducing excess oil and salt. It has become a versatile condiment not only in Japanese cuisine but also in salads and even Western-style dishes—showcasing Japan’s unique tradition of using acidic flavors in cooking.
This recipe is a quick pan-fry: eggplant and thin-sliced pork belly, topped generously with grated daikon and ponzu sauce. Soaking the eggplant briefly in salted water keeps it from absorbing too much oil and allows it to soak up just the right amount of pork flavor.
10 minutes
not including soaking time
Chiori
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 3 eggplants, sliced diagonally
- 5 oz thinly sliced pork belly
- 1 tbsp. sesame oil
- 2 cup water
- 1 tsp. salt (eggplant soak)
- A1/4 tsp. salt
- A1/4 tsp. sugar
- A1 /5 daikon radish, grated and lightly drained
- B2 tbsp. ponzu
- B1 tbsp. concentrated noodle soup base (mentsuyu, 3x strength)
- B1 tsp. grated ginger
INSTRUCTIONS
- 1
Prep eggplant: Soak the sliced eggplant in salted water for 5 minutes. Pat thoroughly dry with paper towels.
- 2
Cook pork & eggplant: Heat a skillet (no oil). Add the pork belly slices and cook until the fat begins to render. Add the eggplant on top, drizzle with sesame oil, and cook over medium heat.
- 3
When the pork is fully cooked, transfer it to the top of the eggplant and continue cooking until the eggplant softens. Push the pork to the side, sprinkle the eggplant with A ingredients (salt and sugar), stir gently, then turn off the heat.
- 4
Make the ponzu sauce: In a bowl, combine grated daikon with B ingredients (ponzu, mentsuyu, and ginger).
- 5
Plate the pork and eggplant, spoon plenty of ponzu-daikon sauce over the top, and garnish with chopped green onions if desired.
RecipeID
344
Tips & Notes
Do not oil the pan when starting; let the pork fat render naturally.
Adjust the amount of ponzu to taste.
Best enjoyed fresh. For 4 servings, double the recipe—but since eggplant takes up space, cook in batches or deep-fry the eggplant instead, then season with A before mixing with the pork.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.