Ponzu:

I like to use both seasoned (Sweetened) and unseasoned rice vinegar, lime juice, and a grip of ceyanne... Yeah, I like it spicy.

(Easting Gyoza right now... thought I'd add this)

Is it that easy? I bet you are missing a ton of ingredients.

Isn't ponzu dark in color? At least every bottled version I've seen and used was.

It probably has something else in it, added to the rice vinegar, which is usually yellow or clear.

But adding cayenne pepper sounds interesting, gotta try that someday.

It tastes a lot better with Brokeback Mayo on it.

EWWWW >>4

lol

BROKEBLACK MAYO