I tweak the previous Shrimp Ball Tofu recipe into this Steamed Meatball and Nagaimo. I replaced the shrimp ball with mushroom meatballs and tofu with nagaimo. For the food presentation wise, I made some changes as well. Instead of using goji berries to bring out the color of the dish, I substituted with grated carrot this time.
Why Nagaimo? Because I'm so impressed by a cooking show that the chef uses Nagaimo in her healthy Chinese cuisine. She promotes the healthy benefits of eating raw and steamed nagaimo. That's where I learned to use Nagaimo in our daily diet.
Steamed Meatball and Nagaimo is not only low in calories, but it's high in Protein and minerals. Hence, it's a healthy dish to prepare at home.
I don't have exact measurement for this recipe, but I'll share roughly on the steps. First, the minced pork is marinated with soy sauce, oyster sauce, sesame oil, chopped mushroom and corn flour and store in the fridge for at least 30 minutes. Next, peel the Nagaimo and cut into 2cm thickness cylinder. Arrange the Nagaimo on a heat-proof plate. Then, arrange the marinade pork into balls and place on top of Nagaimo. Top the meatballs with grated carrot. Steam over high flame for 8 minutes.