Shogayaki Sando (Ginger Pork Sandwiches)
Makes 4 sandwiches
For the Edamame Spread:
8 ounces shelled edamame, fresh or frozen
2 cloves garlic
3 tablespoons olive oil
3 tablespoons rice vinegar
1 teaspoon sriracha
Salt and pepper to taste
For the Ginger Pork:
1 pound pork loin, very thinly sliced
1/4 cup soy sauce
3 tablespoons mirin
2 garlic cloves, minced
2 tablespoons fresh grated ginger
1 teaspoon granulated sugar
1 tablespoon vegetable oil
8 slices bread
4 leaves green lettuce
2 medium tomatoes, sliced
1. Make the Edamame Spread: Bring two quarts of water to a boil. Add the edamame. When the water returns to a simmer, cook the edamame for 5 minutes. Drain, reserving the cooking water.
2. Combine the edamame with the garlic, olive oil, rice vinegar, and sriracha in a food processor, and pulse until smooth. If the spread is too thick, add some of the reserved cooking water until the desired consistency is reached. Taste and season accordingly with salt and pepper. Cover and refrigerate until ready to use.
3. Make the Ginger Pork: Combine the soy sauce, mirin, garlic, ginger, and sugar to make the marinade for the pork. Put the pork in a shallow bowl and pour the marinade over it, making sure all of the pieces are covered. Let the pork sit at room temperature for 15 minutes.
4. Heat the vegetable oil in a large saute pan over medium-high heat, then add the pork. Brown the pieces on one side, flip them over, then lower the heat to medium. Cook until the pork is cooked through (cooking time will depend on the thickness of the pork being used). Remove from the heat.
5. Assemble the sandwiches: For each sandwich, spread some edamame spread on a slice of bread, then layer lettuce ginger pork, and tomato on top of the bread. Top with another slice of bread, spread with additional edamame spread, and serve.