Refreshing ginger-flavored meatballs with lots of Chinese garlic chives, served with a refreshing combination of grated daikon radish and ponzu sauce.
I came up with this while using the leftover ingredients from gyoza to make meatballs*^-^*.
*I recommend making soup from the boiled broth. (This is an idea from COOKPAD user Rimuyura Manma.)*Adjust the amount of ponzu sauce according to your preference.
Enjoy Japanese food around the world.