Peel and mince 1/2 yuzu, then squeeze the juice and reserve 1 tbsp.

Cut mizuna into 3cm pieces and mince the green onion.

In a bowl, mix ground chicken, green onion, minced yuzu peel, and other meat mixture ingredients to form a meatball mixture.

Bring water to a boil in a pot, then shape the meat mixture into balls using a spoon and add them to the pot. Cover and simmer on low heat for 6 minutes.