Add <quantity>½<unit>cup</unit></quantity> of soy sauce to a bowl

Add the peels of <quantity>½</quantity> lemon and <quantity>½</quantity> lime

Add the juices from the lemon and lime halves

Mix well and cover with cling film. Let it sit for 4h to infuse flavors. The ponzu sauce is ready

Melt <quantity>250<unit>g</unit></quantity> of unsalted butter in a pan over medium heat until it gets brown and nutty. Mix it every once in a while

Strain the ponzu into a container and add the brown butter while constant mixing to emulsify it

Cut <quantity>1</quantity> pointy cabbage into <quantity>10<unit>cm</unit></quantity> slices. Cut finely <quantity>5<unit>leaves</unit></quantity> of shiso

Thinly slice <quantity>1<unit>stalk</unit></quantity> of spring onion

Place a frying pan over high heat and drizzle vegetable oil

Place the cabbage in the saucepan and reduce the heat to medium. Cook for 4m until light brown

Add <quantity>1<unit>tbsp</unit></quantity> of butter

Carefully turn the cabbage

Baste the cabbage with the butter for 3m until it opens and gets a bright color

Plate the cabbage and pour <quantity>2<unit>tbsp</unit></quantity> of the Brown Butter Ponzu

Garnish with the shiso and the sliced spring onion. The ponzu cabbage is ready

Enjoy!