This Steamed Mincemeat with Lotus Root and Carrots is a delightful and nutritious dish that combines the savory flavors of marinated meat with the crunchy texture of lotus root and carrots. Steamed to perfection, this dish is both healthy and flavorful, perfect for a wholesome meal.

WHAT IS LOTUS ROOT?


Lotus root is the edible rhizome (underground stem) of the lotus plant, scientifically known as Nelumbo nucifera. It is a common ingredient in Asian cuisine, particularly in Chinese, Japanese, and Korean cooking. Lotus root has a crunchy texture and a slightly sweet flavor, making it a versatile ingredient in various dishes. It is often used in stir-fries, soups, salads, and as a vegetable side dish. Lotus root is also valued for its nutritional content, as it is rich in vitamins, minerals, and dietary fiber.

WHY YOU WILL LOVE THIS RECIPES?

You’ll love this recipe for Steam Mincemeat with Lotus Root. Here’s why you’ll enjoy it:

  • Flavorful and Nutritious: The combination of pork belly or chicken thigh with lotus root and carrots creates a dish that’s packed with flavor and nutrition.
  • Easy to Prepare: With clear instructions, this recipe is easy to follow, making it suitable for both novice and experienced cooks.
  • Versatile: You can easily customize this recipe by using either pork belly or chicken thigh, depending on your preference or dietary restrictions.
  • Healthier Option: Steaming the ingredients retains their natural flavors and nutrients, making this dish a healthier alternative to fried or heavily processed meals.
  • Delightful Texture: The crunchy texture of lotus root and carrots, combined with the tender meat, creates a satisfying eating experience.
  • Satisfying Meal: Whether served as a main dish or a side, this recipe is sure to leave you feeling satisfied and nourished.

Overall, this dish offers a perfect balance of taste, texture, and nutrition, making it a delightful addition to your recipe collection.

INGREDIENTS AND SUBSTITUTES

Ingredient quantities please refer to the recipes card (Click here)!

  • Pork belly or chicken thigh: provides the main protein; chicken breast can be used as a leaner alternative.
  • Lotus root: adds crunch and mild sweetness; potatoes, sweet potatoes, or water chestnuts can be substituted.
  • Carrots: contribute color, sweetness, and nutrients; parsnips or turnips offer similar texture and flavor.
  • Light soy sauce: adds savory umami flavor; tamari or low-sodium soy sauce are suitable substitutes.
  • Oyster sauce: enhances the savory profile; hoisin sauce or a mixture of soy sauce and sugar can replace it.
  • Sugar: provides subtle sweetness; honey, maple syrup, or agave nectar can be used.
  • Corn starch: acts as a thickening agent; arrowroot powder or potato starch can be substituted.
  • Sesame oil: adds nutty aroma; olive oil or any neutral-flavored oil can be used.
  • Water: is for steaming; chicken or vegetable broth can add extra flavor.
  • Spring onion: offers mild onion flavor and color; chives or green onions can be alternatives.

By understanding the roles of each ingredient, you can make informed substitutions based on your dietary preferences and ingredient availability while still achieving a delicious dish.

RECIPES TIPS

Here are some recipe tips to enhance your cooking experience with this dish:

  • Prep Ahead: To streamline the cooking process, chop all the vegetables and prepare the meat marinade in advance. This will save time when you’re ready to cook.
  • Even Sizing: Cut the lotus root and carrots into uniform-sized cubes to ensure even cooking. This also helps in presenting a visually appealing dish.
  • Marinate for Flavor: Marinate the pork belly or chicken thigh with the soy sauce, oyster sauce, sugar, corn starch, and sesame oil for at least 30 minutes. This allows the flavors to penetrate the meat, resulting in a more flavorful dish.
  • Steam Carefully: When steaming the dish, ensure that the Varoma dish is not blocking the ventilation holes to allow proper circulation of steam. This ensures even cooking of the ingredients.
  • Check for Doneness: After the steaming time is complete, check the meat and vegetables for doneness. The pork or chicken should be cooked through, and the lotus root and carrots should be tender but still have a slight crunch.
  • Garnish with Freshness: Sprinkle chopped spring onions or chives on top of the dish before serving to add a pop of color and a fresh flavor.
  • Serve Hot: This dish is best enjoyed hot, straight from the steamer. Serve it as a main dish with steamed rice or as a side dish with other Asian-inspired dishes.
  • Experiment with Flavors: Feel free to customize the marinade according to your taste preferences. You can add minced garlic, ginger, or chili flakes for extra flavor and spice.
  • Leftover Ideas: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or steamer before serving.
  • Enjoy Creatively: Get creative with serving suggestions! This dish pairs well with a variety of side dishes, such as steamed vegetables, stir-fried noodles, or a fresh salad.

STEP BY STEP INSTRUCTIONS

Full recipes and Thermomix® instructions please refer to the recipes card (Click here)!

  1. Prepare the Meat Mixture:
    • If using pork belly or chicken thigh, cut it into smaller pieces for easier chopping.
    • Place the meat and ginger in a mixing bowl or food processor. Chop until finely minced.
    • Scrape down the sides of the bowl to ensure even chopping.
  2. Add Vegetables and Seasoning:
    • Add the cubed lotus root and carrots to the minced meat in the mixing bowl.
    • Pour in the light soy sauce, oyster sauce, sugar, corn starch, and sesame oil.
    • Mix everything together until well combined. If using a food processor, pulse a few times to incorporate the ingredients evenly.
  3. Transfer to Steaming Dish:
    • Pour the mixed meat and vegetable mixture into a deep dish suitable for steaming.
    • Place the dish in the Varoma tray of your steamer. Ensure that it does not block the ventilation holes to allow proper circulation of steam.
    • Cover the dish with the Varoma lid and set aside.
  4. Prepare Steamer:
    • Pour water into the steamer, filling it up to the indicated level.
    • Place the steaming tray with the dish of meat and vegetables on top of the mixing bowl.
  5. Steam the Dish:
    • Set the steamer to steam for 25 minutes.
    • Allow the dish to steam until the meat is cooked through and the vegetables are tender. Check for doneness by testing the meat with a fork.
  6. Garnish and Serve:
    • Once cooked, remove the Varoma tray from the steamer.
    • Sprinkle chopped spring onion over the steamed dish for added flavor and freshness.
    • Serve the dish hot as a main course or side dish, accompanied by steamed rice or noodles if desired.
  7. Enjoy!
    • Sit down, relax, and enjoy your delicious homemade steamed pork belly or chicken thigh with lotus root and carrots!

WHAT ELSE TO SERVE WITH ?

This dish pairs well with a variety of side dishes to create a balanced and satisfying meal. Here are some options to consider:

  • Steamed Rice: Serve the steamed pork belly or chicken thigh with lotus root and carrots alongside steamed jasmine rice or brown rice. The rice will soak up the flavorful sauce and complement the dish perfectly.
  • Stir-Fried Vegetables: Prepare a side of stir-fried vegetables such as broccoli, bok choy, snap peas, or bell peppers. Season the vegetables with garlic, ginger, and soy sauce for added flavor.
  • Asian Noodles: Serve the dish with a side of Asian noodles such as lo mein, chow mein, or rice noodles. Toss the noodles with stir-fried vegetables and a savory sauce for a complete meal.
  • Steamed Buns: Accompany the dish with steamed buns (bao) for a fun and interactive dining experience. Fill the steamed buns with the meat and vegetable mixture for a delicious and satisfying meal.
  • Asian Salad: Prepare a light and refreshing Asian salad with mixed greens, shredded cabbage, carrots, cucumber, and bean sprouts. Toss the salad with a tangy sesame ginger dressing for a flavorful side dish.
  • Miso Soup: Serve a bowl of warm miso soup alongside the main dish for a comforting and nourishing addition to the meal. Add tofu, seaweed, and green onions to the soup for extra flavor and texture.
  • Fried Rice: Whip up a batch of fried rice with leftover cooked rice, eggs, vegetables, and your choice of protein. Season the fried rice with soy sauce, garlic, and sesame oil for a delicious side dish.
  • Asian Pickles: Serve pickled vegetables such as kimchi, pickled radishes, or pickled cucumbers on the side for a crunchy and tangy contrast to the savory main dish.

Choose one or more of these side dishes to accompany the steamed pork belly or chicken thigh with lotus root and carrots for a complete and satisfying meal.

MADE AHEAD INSTRUCTIONS

To prepare this dish ahead of time, follow these instructions for making it in advance:

  1. Prep Ingredients: Chop all the vegetables and prepare the meat mixture according to the recipe instructions. Store each component separately in airtight containers in the refrigerator.
  2. Marinate Meat: If applicable, marinate the pork belly or chicken thigh in the soy sauce, oyster sauce, sugar, corn starch, and sesame oil mixture. Cover and refrigerate for up to 24 hours to allow the flavors to develop.
  3. Assemble Dish: When ready to cook, combine the marinated meat with the chopped vegetables in a steaming dish. Make sure the dish is suitable for steaming and can be covered securely.
  4. Steam: Follow the steaming instructions in the recipe to cook the dish. Steam for the recommended time until the meat is cooked through and the vegetables are tender.
  5. Cool and Store: Allow the steamed dish to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 2 days.
  6. Reheat: When ready to serve, reheat the dish in a steamer or microwave until heated through. Garnish with chopped spring onion before serving, if desired.
  7. Serve: Plate the reheated dish and serve it hot with your choice of side dishes, such as steamed rice or noodles.

By preparing the components ahead of time and assembling the dish just before steaming, you can enjoy a delicious and freshly cooked meal with minimal effort when you’re ready to eat.

STORAGE & REHEATING

Here are some guidelines for storing and reheating the steamed pork belly or chicken thigh with lotus root and carrots:

Storage:

  1. Cooling: Allow the steamed dish to cool down to room temperature before storing.
  2. Containers: Transfer any leftovers to an airtight container to maintain freshness and prevent drying out.
  3. Refrigeration: Store the dish in the refrigerator for up to 2 days.
  4. Labeling: Consider labeling the container with the date to keep track of freshness.
  5. Separation: If storing with other dishes, place the steamed dish in its own section of the refrigerator to avoid cross-contamination.

Reheating:

  • Steaming: The best method for reheating is to steam the dish again. This helps to retain moisture and prevents the dish from becoming dry.
    • Place the steamed dish in a steamer basket or on a heatproof dish.
    • Steam over boiling water for about 10-15 minutes, or until heated through.
  • Microwave: If you’re short on time, you can also reheat individual portions in the microwave.
    • Transfer the desired portion to a microwave-safe dish.
    • Cover the dish with a microwave-safe lid or damp paper towel to prevent splattering.
    • Heat on medium power for 1-2 minutes, or until heated through, stirring halfway through.
  • Check Temperature: Ensure that the dish is heated to an internal temperature of 165°F (74°C) to ensure food safety.
  • Garnish: Sprinkle freshly chopped spring onions on top for added flavor and freshness before serving.

Note:

  • Avoid reheating the dish multiple times to maintain its quality and prevent overcooking.
  • Always use clean utensils and containers when handling leftovers to prevent contamination.
  • Discard any leftovers that have been left at room temperature for more than 2 hours to reduce the risk of foodborne illness.

RECIPES FAQS

Can I use other meats besides pork belly or chicken thigh?

    Yes, you can use other cuts of pork or chicken, such as pork loin or chicken breast. Adjust cooking times accordingly based on the type and thickness of the meat.

    Can I substitute lotus root with another vegetable?

      Yes, if lotus root is not available, you can substitute it with other root vegetables like potatoes, sweet potatoes, or water chestnuts.

      How can I adjust the flavor of the dish to my liking?

        Feel free to adjust the seasoning to suit your taste preferences. You can increase or decrease the amount of soy sauce, oyster sauce, sugar, and sesame oil according to your liking.

        Can I make this dish ahead of time?

          Yes, you can prepare the ingredients ahead of time and assemble the dish just before steaming. Leftovers can be stored in the refrigerator for up to 2 days and reheated when ready to serve.

          What should I serve with this dish?

            This dish pairs well with steamed rice, noodles, or stir-fried vegetables. You can also serve it with steamed buns or a side of Asian salad for a complete meal.

            Can I freeze this dish?

              While you can freeze the cooked dish, the texture of the vegetables may change upon thawing and reheating. It’s best to consume it fresh or store leftovers in the refrigerator for a few days.

              How do I prevent the meat from becoming tough when steaming?

                Be sure not to overcook the meat, as this can cause it to become tough and dry. Follow the recommended steaming time and check for doneness by testing the meat with a fork.

                Can I customize the recipe with additional ingredients?

                  Yes, you can customize the recipe by adding other vegetables or aromatics like garlic, ginger, or chili peppers for extra flavor and heat.

                  Can I use a different cooking method instead of steaming?

                    Steaming is the recommended method for this recipe as it helps to retain the natural flavors and textures of the ingredients. However, you can experiment with other cooking methods such as stir-frying or braising if desired.

                    Is this dish suitable for special diets?

                    This dish can be adapted to suit various dietary preferences. For example, you can use low-sodium soy sauce for a lower sodium option, or substitute tofu for the meat for a vegetarian version. Adjust the recipe as needed to accommodate any dietary restrictions or preferences.

                      Can I adjust the portion size of the recipes?

                      You can adjust the recipe by clicking the serving size in the recipe in recipes card to your liking!
                      If you can find the exact portion that you like, you can, also, adjust this in manual mode. Make sure that the cooking times and temperatures have been adjusted for different quantities of ingredients. Even preparation time (such as for cutting) may be different than in the original recipe. Please do not pass the max line indicated inside of the mixing bowl. The capacity of the mixing bowl is 2.2 liters.

                      This recipes is compatible with which model of Thermomix®?

                      This recipes suitable for TM31 / TM5 / TM6

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                      RECIPES CARD

                      Steam Mincemeat with Lotus Root

                      Category, , , , DifficultyBeginner

                      This Steamed Pork Belly (or Chicken Thigh) with Lotus Root and Carrots is a delightful and nutritious dish that combines the savory flavors of marinated meat with the crunchy texture of lotus root and carrots. Steamed to perfection, this dish is both healthy and flavorful, perfect for a wholesome meal.

                      Yields4 Servings
                      Prep Time5 minsCook Time25 minsTotal Time30 mins

                       200 g pork belly or chicken thigh (skinless)
                       120 g lotus root, cut into cubes
                       100 g carrots, cut into cubes
                       15 g light soy sauce
                       15 g oyster sauce
                       5 g sugar
                       5 g corn starch
                       5 g sesame oil
                       500 g water, for steaming
                       1 stalk of spring onion, chopped

                      1

                      Put the skinless pork belly / chicken thigh into the mixing bowl. Mince using Turbo modeTurbo | 1 sec | 6 times. Scrape down the sides with spatula.

                      2

                      Add the cubed carrot and lotus root into the mixing bowl. Chop for 8 sec | Speed 4.5.

                      3

                      Add light soy sauce, oyster sauce, sugar, corn starch and sesame oil to the mixture. Mix for 5 sec | ⤺ Speed 5.

                      4

                      Pour the mixed minced meat and vegetable mixture into a deep dish. Place the dish in the Varoma tray, ensuring it does not block the ventilation holes. Cover with the Varoma lid.

                      5

                      Add 500g water to the mixing bowl. Set the Varoma in position and steam for 25 min | Varoma | Speed 1. Sprinkle the steamed dish with chopped spring onion and serve hot.

                      Ingredients

                       200 g pork belly or chicken thigh (skinless)
                       120 g lotus root, cut into cubes
                       100 g carrots, cut into cubes
                       15 g light soy sauce
                       15 g oyster sauce
                       5 g sugar
                       5 g corn starch
                       5 g sesame oil
                       500 g water, for steaming
                       1 stalk of spring onion, chopped

                      Directions

                      1

                      Put the skinless pork belly / chicken thigh into the mixing bowl. Mince using Turbo modeTurbo | 1 sec | 6 times. Scrape down the sides with spatula.

                      2

                      Add the cubed carrot and lotus root into the mixing bowl. Chop for 8 sec | Speed 4.5.

                      3

                      Add light soy sauce, oyster sauce, sugar, corn starch and sesame oil to the mixture. Mix for 5 sec | ⤺ Speed 5.

                      4

                      Pour the mixed minced meat and vegetable mixture into a deep dish. Place the dish in the Varoma tray, ensuring it does not block the ventilation holes. Cover with the Varoma lid.

                      5

                      Add 500g water to the mixing bowl. Set the Varoma in position and steam for 25 min | Varoma | Speed 1. Sprinkle the steamed dish with chopped spring onion and serve hot.

                      Steam Mincemeat with Lotus Root

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