Shogayaki (Pork Slices in Ginger Sauce)

My children always prefer to chicken over the red meats, but I wanted them to "open up" to other food options so I decided to try make this dish for them. My children always loved Japanese food and this is one of the common Japanese dishes you can see in restaurants or Japanese stalls in food courts.

As the hub likes onions, I added lots of onions to it. For this round, I'm using a store-bought sauce for the dish which I bought from Daiso. Cheap and nice. One of my most preferred store-bought sauce for meats.

I added extra grated ginger to enhance the taste but this is entirely optional and you can leave the grated ginger out if you don't want so much heat in the dish.

In addition, I did not have enough time to slice the meat so I bought pre-sliced pork meat.

This dish of sweet and tender pork slices goes perfectly well with a bowl of steaming hot rice and is wonderful to warm up the body on a cool evening.

Here's the recipe...

Shogayaki (Pork Slices in Ginger Sauce) (Serves 4 - 5)

300g sliced pork belly Sukiyaki meat
1 large yellow onion, sliced
1 clove garlic, minced
1 tsp grated ginger (any juice that comes out when grated also add in)
7 tbsp ginger sauce (bought from Daiso)


Directions

Marinate the meat with 1 tbsp of the ginger sauce for about 10 mins. Meanwhile

In a heated frying pan, fry the garlic and onion until fragrant.

Add in the pork and grated ginger. Stir-fry for a while until meat is almost cooked. As meat is very thinly sliced, do take note not to overcook it.

Add in the remaining ginger sauce and stir to mix well. Lower the fire to medium low and let meat simmer until fully cooked and has absorb the flavour from the sauce. If sauce is not enough, add a little hot water, 1 tablespoon at a time until desired amount of sauce. Do not add too much as it will dilute the flavour.

Best served hot with rice.

My children surprisingly loved the dish and my elder son, who detest pork, ask me to cook this dish again. A simple and fast dish that the whole family will love!


Happy cooking!

Shepherd's Pork Pie

I am a big big fan for Shepherd's Pie, I simply cannot resist the comfort feeling of eating this dish especially if it's on a cold day. You don't get to find this dish easily here in Singapore as not many restaurants do this. I remember there used to be a café that has this dish on it's menu and it's a die-also-must-order for me whenever I visit the café. When the café ceased operation, I was devastated, I lost my source of Shepherd's Pie.

Have been wanting to try making this dish but keep putting off due to my laziness. Recently the urge to give it a try came back and I started researching for recipes. Found a few that looks delicious, mostly beef and lamb and a couple chicken ones. Decided to be a little different and make it into a pork pie instead!

As always, I started doing my own variation by combining some ingredients used in one recipe and some from another. I had also replaced some ingredients with something I have at home (so that I won't have to buy more things to store in my overflowing fridge!). In the end, I came up with a recipe and I am so so glad it turned out fabulous!

The recipe below will make one medium-sized casserole and one small casserole as can be seen in my picture. It was more than enough to feed the 3 of us (my hubby, son & I) For small eaters or if you have a side dish to go with it, it should be sufficient for 4 people.

Here's the recipe...


Shepherd's Pork Pie - Serves 3 - 4

For the filling:

300g minced pork
1/3 yellow onion, chopped finely
10 shitake mushrooms, sliced
1 carrot, cut into small pieces
1/2 cup frozen corn
2 - 3 cloves of garlic, minced
1/2 tbsp. mixed herbs
2 tsp. all-purpose seasoning powder ( I used Master food brand)
2 bay leaves
5 tbsp. pasta sauce (any which is tomato-based will do)
1/4 cup water
1 tbsp. cooking oil
pepper ( to taste)


For the topping:

3 medium potatoes
1/2 cup full-cream milk
25g butter, unsalted
pepper and salt (to taste)
1 egg, beaten lightly (for egg wash)
1/4 cup mozzarella cheese


Directions

Peel and quarter potatoes, boil in salted water until tender. (approx. 20 mins)

While the potatoes are cooking, heat the cooking oil in a large frying pan.

Sauté the onion garlic until tender and fragrant. Add carrots and sauté well.

Add minced pork. Sauté well, making sure the minced pork do not lump into big pieces.

Add corn and mushroom

Add the mixed herbs, pepper and all-purpose seasoning powder and mix well.

Add the pasta sauce, bay leaves and water to simmer over low heat until cook thoroughly. (approx. 10 mins) You might need to add a little more water as necessary to keep it moist.

Turn heat off and dish up the minced pork into the casserole dishes, filling up approx. 3/4 of the dish.

Pre-heat oven to 200 Degree Celsius.

In a large bowl, put the cooked potatoes and mash it thoroughly.

Add butter, milk, salt and pepper to the mash potatoes and mix well. Your mash potatoes will turned out nice and creamy.

Heap the mash potato onto of the minced pork and spread evenly to cover completely.

Brush the beaten egg over the mash potato generously.

Using a fork, rough up the mash potatoes so that there are peaks that will brown nicely.

Sprinkle the mozzarella cheese on top of the mashed potatoes and bake for 20 mins or until golden brown.

Serve hot.

Hope you enjoy the dish as much as me. Bon appetite!