Ginger Flavored Chicken Meatballs with Grated Daikon Radish and Ponzu Sauce

Add ground chicken, Chinese garlic chives minced into about 5 mm, and ● to a bowl. Use a spoon to mix thoroughly until it all sticks together.

Roll the mixture from step 1 up into big bite-sized balls. (Your hands won't get dirty if you use plastic wrap to shape them).

Boil water in a pan, add in the meatballs from step 2 and boil for about 10 minutes. Drain with a sieve after they are done boiling, and remove the moisture.

Grate daikon radish while it is boiling, and add ponzu sauce to make the grated daikon radish ponzu sauce.

Arrange the meatballs from Step 3 onto a plate, pour the sauce on, sprinkle with sesame to taste, and enjoy.