JAPANWICH

yeah,
i s'pose maybe a little kamikaze was in the mix anyway.
the other day i said i wasn't gonna get all pearl harbor..
but then i whipped up some carrot-ginger dressing,
some wasabi-sriracha mayo,
and some homestyle teriyaki sauce....
what was i supposed to do with all that?
make a sandwich, naturally.
and so an epic japanwich was born.
yup.
look:

GODZILLA-SIZED ENORMOUS TASTE!
there's exxxtra-firm planks of well-drained tofu,
fried in coconut and sesame oil,
with the sauce caramelizing on both sides,
and a crust of crushed wasabi peas and rice crumbs.
yeah, it's as good as it sounds.
the teriyaki is the TRUTH,
and there's no shame in saying i really did something great here.
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HOMESTYLE TERIYAKI!
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so much awesomeness:
1/4 cup tamari;
1/2 tsp sesame oil;
2 cloves crushed garlic;
1 T toasted sesame seeds;
2 tsp grated ginger;
1 tsp agave;
1/2 tsp lime;
2 T rice wine vinegar;
2 T brown sugar;
black pepper, Garlic Powder and Onion Powder;
and dash of liquid smoke.
it's F*ing amazing, and that's no joke.
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the wasabi peas and the rice crumbs (gf, from trader joes)
only add to the triumph of each caramelized slab of crisp-edged soybean sexxxiness.
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and the slaw?
c'mon now-
you know i made everything gluten-free except the bread, right?
well, i did.

it's always a good idea to stay in practice.
so anyway, to slaw it up:
that's a fistful of snow peas, shredded,
a fistful of chopped pea shoots,
a squeeze of lime,
a drizzle of sesame oil,
and a spoonful of toasty sesame seed sprankles.
expert.
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i know you see that carrot-ginger dressing lookin' right as rain.
a little chunky, but not lazy,
with so much big flavor in every zingy ginger bite.
wordimus prime.
here's how i did it:
in a speed-blender, combine:
1 carrot, chopped;
1 1/2" peeled fresh organic ginger;
2 T red onion;
1/2 tsp sesame oil;
1 tsp lime;
2 T rice wine vinegar;
black pepper;
1 tsp tamari;
2-3 T water, adjusted as necessary for proper emulsifying.
^^ you can do it, and when you do, you'll be thankful,
i had the rest on a salad afterwards,
and i was just as psyched as the very first taste.
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the sriracha wasabi mayo was just those three ingredients,
and i'll bet if you like one more than the others,
you can create whatever proportions you prefer for the big action atop your own buns.
...
and the buns were no joke, either.
2 cups king arthur bread flour;
1 tsp malted barley powder;
1 1/2 tsp sea salt;
2 T vegan butter;
1 cup warm water;
1 pkg regular active yeast;
1 tsp bread machine yeast.
kneaded in an uprighteous mixer, with the dough hook affixed for 11 minutes,
then rested, covered, until it doubled, then divided into two round and two long loaves,
allowed to double again, oiled on top, scored with a lame,
then baked for twenty-five minutes in a 400℉ oven.
perfection is in the bread, bro.
a sandwich week ain't really sh!t without bread.
on the ones.

glistening hottness in all it's heavenly glory.
now that it's the last day,
i will admit that i am very impressed with my sandwich scene this week.
i did a lot, i baked a lot, i ate a lot, and i did it all to process
the seriously savage severe stormswept sword in my soul;
never quiet, never soft.....