Orange ponzu with that orange juice instead of lemon juice. Perfect for the summer (we just bought a litre bottle of Kikkoman ponzu for lock down cooking as we use so much of the stuff in the summer months)

This is a recipe by Harumi Kurihara that can be easily adapted
100ml mirin (or mirim if you get a Korean version - totally interchangeable)
100ml soy sauce
60ml lemon juice (your orange juice should be perfect)
5cm piece konbu seaweed (or reduce the amount of soy sauce by 20% or so and substitute that amount with concentrated dashi stock - if you don’t have that, just leave it out, or add thinly sliced dried shiitake or a drop of anchovy sauce to get a little more umami in there)
To make the ponzu soy sauce: In a small saucepan, bring the mirin to the boil, then reduce the heat and cook for a further 2-3 minutes over a low heat to burn off the alcohol. Remove from the heat and add the soy sauce, lemon juice and konbu and leave to cool.
https://books.google.co.uk/books?id=...0cool.&f=false

Finely sliced fresh cabbage drizzled with ponzu is one of my favourite side dishes, but it’s extremely versatile.