Ginger Pork - Shogayaki

Today I experienced an incredibly busy day.  Work was busy, with many customers filing in through the doors.  An old and dear friend phoned me unexpectedly (but welcomingly). My mother popped in for coffee and then a late customer came who kept me after hours.

I finally arrived home, after stopping for a quick trip to the supermarket where I decided to cook an old Japanese dish, Shogayaki, which literally means grilled ginger pork.

I placed the pork fillet on the bench and started getting out the flavourings when I realised I had to return to the office to retrieve a phone number to give to my husband (for work).

So, in good humour, and now slippers, I drove back to the shop, looked for  the information needed and returned home.  By now it was 6:45pm and I needed to get home - quickly!
(By the way I didn't find the correct phone number needed at all.  I searched through day books, invoice books and contact lists but the number needed was nowhere to be found.  Isn't that the case when you desperately need something?)

Anyway ... I chopped vegetables for stir frying and placed fresh noodles to soften in a warm water bath.  Then I thinly sliced the pork fillet and put together the pork seasoning flavours and heated up the pans.

Shoga means ginger and yaki refers to frying or grilling in Japanese.

Make sure to season the pork on both sides with salt and pepper.

You can use chicken or beef but pork is the traditional choice for Shogayaki

Shogayaki (Ginger Pork) Recipe

• ½ 700g thinly-sliced pork loin

• ¼ onion

• 2 cloves garlic

• 1 inch ginger (about 1 tsp finely chopped)

• Salt

• Freshly ground black pepper

• 2 Tbsp. oil

• 2 spring onions, finely chopped

Seasonings

• 2 Tbsp soy sauce

• 2 Tbsp mirin

• 2 Tbsp sake

• 1 tsp. sugar

Mix together the onion, minced garlic, finely grated ginger with spring onions, then combine with soy sauce, mirin, sake and sugar.
Thinly slice the pork fillet, season pork on both sides with salt and ground black pepper.

Heat up large pan to medium high, add 2 tablespoons oil and place pork slices in pan, cook for 1 minute, then turn over and cook 1 more minute.  Pour over combined seasonings, then take off heat and serve.

This is very quick to cook and serve, do not cook for too long as it can become tough.

I served this with stir fried vegetables and hokkien noodles dressed with a terayaki sauce.

By the way I didn't find the correct phone number needed at all.  I searched through day books, invoice books and contact lists but the number needed was nowhere to be found.  Isn't that the case when you desperately need something?

Buon appetitio, enjoy Merryn

Tell me, what is your favourite go - to dish when you are in a hurry to cook?

Chicken, Leek and Mushroom Pie

Full of flavour Chicken and Leek Pie

I often plan dinners ahead, although food being an emotional enjoyment is also often decided daily.

On this Monday I had planned to cook a chicken and leek pie that evening, after work.

On this day while having my morning caffe latte and browsing the day's emails 

I was fortunate to find and read Billy Law's latest post featuring 

a game-of-thrones-faux-pigeon-pie and I highly recommend you have a look as well.

I was not quite inspired enough to cook all of the trimmings, time is precious after work!

Billy's recipe was adapted to suit my ingredients and the time available.  It was a huge success.

Short crust pastry with Lard
500g all-purpose plain flour, extra for dusting
150g cold unsalted butter, cut into small cubes
100g lard
1/4 cup cold water

Place flour, butter and lard into a food processor.  Blend until it just looks like breadcrumbs.

Lightly pulse, adding the water in a stream until it comes together as a ball.  

Place in bowl, cover with plastic wrap and refrigerate for 30 minutes.

Chicken and Leek Filling

2 tablespoons butter

2 big leeks, white part only, thinly sliced
350g  white mushrooms, thinly sliced

900g chicken thigh fillets, diced into 1 - 2cm cubes

2 tablespoons butter, extra

¼ cup all-purpose plain flour200ml Chicken Stock

200ml cream

1 tablespoon flat leaf parsley, finely chopped
1 tablespoon dried oregano
2 tablespoons chopped fresh thyme (or 1 tablespoon dried)

salt and white pepper
1 egg

Melt butter in a large heavy based  frying pan over medium heat, add 2 tablespoons butter, the leeks and mushrooms, sauté for 5 minutes.  Add the chicken pieces and fry another 10 minutes or until the chicken is cooked through.  Sprinkle the flour over this mixture and cook for a further couple of minutes. Gradually stir in the hot stock sitrring constantly, then add the cream. Add herbs and simmer gently over low heat until the mixture has thickened.    Season with salt and white pepper.  Allow to cool slightly.

Preheat oven to 200 celsius.

Take 2/3 of the lard pastry and roll pastry out until it is wide enough to cover the bottom and sides of a 20-cm springform tin. Place a sheet of baking paper on top of the pastry and fill with baking beans (weights to stop pastry rising) then cook for 20 minutes.  

Remove and take away the paper and weights.  Bake for another 10 minutes.  Remove from oven.

Fill pastry case with chicken, leek and mushroom filling.

Roll out the remaining pastry and cover the pie with this lid, squeezing the lid to the sides to seal the pie.

Beat an egg with a little milk and brush the pie with this egg wash.

Place the pie on a baking tray, bake pie in oven for 35 - 40 minutes. 

Remove and let rest for 5 - 10 minutes.

Buon appetito, enjoy. Merryn