Japanese Hot Dog Recipe

Japanese Hot Dog Recipe


Japanese Hot Dog Recipe

Topic: Japanese Hot Dog Recipe

Japanese Hot Dog Recipe
Japanese Hot Dog Recipe

Japanese Hot Dog Recipe

Interested in taking your grilling to the NEXT LEVEL? These Japanese hot dogs are topped with seaweed, scallions, and bonito flakes, then drizzled with teriyaki sauce and wasabi mayo. Plus, these hot dogs are ready in just 20 minutes!

Take your standard American hot dog and elevate it with these delectable Japanese-inspired sauces and toppings. These hot dogs have everything you might want in a backyard barbecue treat. With just one bite, you’ll taste sweet, salty, spicy, and much goodness. Combine this with your favourite matcha latte (matcha dalgona, strawberry matcha boba latte, mango matcha boba latte) for a well-rounded lunch!

When it comes to grilling in the summer, my all-time favourite thing to do is always hot dogs. I don’t generally eat hot dogs during the rest of the year, but I go all out when it’s grilling season. These Japanese-style hot dogs are so easy to make and overflow with delectable flavours that will send your palate skyward like fireworks on July 4th.


The majority of the components for these Japanese hot dogs may be found at your local Japanese grocery store or on Amazon.


  • Soy Sauce: Because soy sauce accounts for most of the taste in teriyaki sauce, it is critical to choose a high-quality soy sauce that is only fermented naturally or “naturally brewed.” I used Koikuchi soy sauce in this recipe. It is the most widely used Japanese soy sauce derived from wheat and soybeans. Koikuchi soy sauce can be purchased online, in a Japanese grocery store, or at your local Asian grocery store.
  • Mirin: is a sort of rice wine that is commonly used in Japanese cuisine. It is similar to sake. However, it has less alcohol and more sugar. Mirin can be found in the sauce section of your local Asian grocery shop or online.
  • Sake: Look for cooking sake. The brand I chose is seen in the photo. Cooking sake has a milder flavour that does not overshadow the sauce. Sake can be found at your local grocery store or a Japanese supermarket store.
  • Granulated sugar: is used to cut through the saltiness of the soy sauce.
  • Garlic: Although optional, freshly minced garlic gives the teriyaki sauce a delightful depth of flavour.
  • Freshly grated ginger: is optional, but I prefer to use it to cut through the saltiness of the soy sauce.
  • Corn-starch: This ingredient is used to thicken the teriyaki sauce.


  • Kewpie Mayonnaise: (Japanese mayonnaise): Kewpie mayonnaise is Japanese mayonnaise. In contrast to typical American mayo, it is created from egg yolks rather than entire eggs. It has a distinctive vinegar blend and a great umami flavour. Kewpie mayonnaise is available online or at your local Asian food store.
  • Wasabi powder or paste: Wasabi powder or paste can be used. If you’re using wasabi powder, prepare a paste with it first before adding it to the mayonnaise. Wasabi powder and paste can be found online or at your local Asian grocery store.
  • Ground Ginger: The ground ginger gives the mayo a deeper flavour profile.
  • Lemon Juice: The lemon juice enhances the flavour of the mayonnaise.


  • Seaweed flakes: add a salty feel to the top of the hot dog. Seaweed flakes can be found at Trader Joe’s or your local Japanese grocer.
  • Bonito flakes: also known as Katsuoobushi, are shaved dried fermented tuna. Bonito flakes are available online or at your local Japanese supermarket.
  • As a garnish, use green onions.
  • Sesame seeds: toasted: use as a garnish.
  • Hot Dogs: Purchase your favourite brand of high-quality hot dogs. We used polish dogs for this recipe, and it was delicious. Polish dogs include somewhat more garlic than standard hotdogs, which is probably why we prefer them. Choosing your favourite hot dog is critical to the recipe’s success!
  • Buns: Make sure the buns you choose are long enough to accommodate the hot dogs.


Before adding the corn-starch slurry to the teriyaki sauce, make the corn-starch slurry. By soaking the corn-starch in the water ahead of time, you may save the headache of trying to de-clump the corn-starch in your teriyaki sauce. The corn-starch is required to thicken your teriyaki sauce so as not to become too runny when drizzled over the hotdog.

Take care not to overcook the teriyaki sauce. Cooking the teriyaki sauce thickens it, but it also warms off the water and results in a saltier sauce if you cook it too long. When the sauce thickens, could you remove it from the heat immediately?

You can adjust the amount of wasabi to your liking. I try to go on the milder side because I am a bit of a spice wimp. Add additional wasabi if you want to amp up the fire!

Preheat the grill. This is a critical step in cleaning the grill using heat. Furthermore, placing the hotdogs on a hot grill will result in those beautiful grill marks that we all love and deserve on our hot dogs.


Individual ingredients for these Japanese hot dogs can be stored individually in an airtight jar in the refrigerator for up to 1 week. You may either microwave or bake the hot dogs to re-heat them.

Japanese Hot Dog Recipe


Japanese Hot Dog Recipe

Japanese Hot Dog Recipe
Save Recipe

Interested in taking your grilling to the NEXT LEVEL? These Japanese hot dogs are topped with seaweed, scallions, and bonito flakes, then drizzled with teriyaki sauce and wasabi mayo. Plus, these hot dogs are ready in just 20 minutes!

  • Author: Mustafa Rangoonwala
  • Prep Time: 8
  • Cook Time: 12
  • Total Time: 20 minutes
  • Category: Dinner
  • Cuisine: Japanese




  • 1 tablespoon soy sauce
  • a quarter cup of mirin
  • a quarter cup of sake
  • 2 1/2 tbsp. granulated sugar
  • 1/2 teaspoon minced garlic (about 2 cloves)
  • 1/2 teaspoon minced ginger
  • 2 tsp corn starch
  • a teaspoon of water


  • 1/2 cup mayonnaise (Kewpie)
  • 12 teaspoon wasabi paste (adjusted to taste)
  • a quarter teaspoon of ginger powder
  • 1 teaspoon fresh lemon juice


  • 5 sausages
  • 5 Bundles
  • Flakes of seaweed
  • Flakes of Bonito
  • 2 sliced green onions
  • Toasted sesame seeds


  1. The ingredients should be simmered. In a small saucepan, combine the soy sauce, mirin, sake, sugar, garlic, and ginger and heat over medium-high heat until it simmers.
  2. Add the cornstarch slurry. Whisk together the cornstarch and water to dissolve any clumps in a small bowl. Pour the cornstarch slurry into the simmering pot and cook for about 3 minutes until the mixture thickens. Remove from the heat and transfer to a sauce bottle. Place aside.
  3. Mayonnaise with Wasabi
  4. Thoroughly combine the kewpie mayonnaise, wasabi paste, ground ginger, and lemon juice in a medium mixing bowl. Fill a sauce bottle halfway with the mixture. Place aside.
  5. Buns and hotdogs
  6. The hotdogs should be grilled. Heat the grill to medium-high heat, then add the hotdogs and cook for 7-10 minutes, flipping halfway through.
  7. Make the buns toasty. Toast the buns in the oven or grill until they are slightly crispy.
  8. Serve. Place the hotdogs in the buns, then cover with teriyaki sauce, wasabi mayo, bonito flakes, shredded seaweed, sesame seeds, and green onion. Enjoy!


  1. Before adding the cornstarch slurry to your teriyaki sauce, prepare it. Your teriyaki sauce won’t become clumped up if you pre-mix cornstarch with water before using it. The cornstarch is needed to thicken your teriyaki sauce so that it doesn’t drip onto the hotdog.
    To avoid overcooking the sauce, keep an eye on it. If you overcook the teriyaki sauce, you’ll end up with a saltier sauce because the water in the sauce evaporates. Remove the sauce from the heat as soon as it thickens.
  2. Wasabi can be increased or decreased as desired. Because I am a spice wimp, I usually opt for the milder options. Add additional wasabi if you’d like to ratchet up the intensity!
  3. The grill is ready to go. Using the heat to clean the grill is an important stage in the cleaning process. A heated grill will also produce the beautiful markings that we all desire and expect on our hot dogs.
  4. Keeping the ingredients in an airtight jar in the refrigerator for up to a week will keep them fresh. To reheat the hot dogs, you can either microwave them or put them in the oven to bake them.


  • Serving Size: 1g
  • Calories: 551 kcal
  • Sugar: 16g
  • Sodium: 1607mg
  • Fat: 35g
  • Saturated Fat: 9g
  • Carbohydrates: 41g
  • Protein: 13g
  • Cholesterol: 38mg

Keywords: japanese hot dog recipe ,japanese hot dog bun recipe ,japanese hot dog bread recipe ,are hot dogs popular in japan, japanese hot food recipes, homemade german hot dog recipe

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People Also Ask:

What is in a Japadog?

Seaweed, scallions, and bonito flakes adorn this teriyaki and wasabi mayo-drizzled Japanese hot dog. In addition, these hot dogs are ready in less than 20 minutes!

What sausage does Japadog use?

Pork from Berkshire (black pig), pork sausage, turkey, beef, or veggie sausages are all available in this dish.

Are hotdogs popular in Japan?

But in Japan, everything has a wiener in it. Particularly beloved by children, the octopus-shaped wiener has its unique cutter. A recent Cookpad newsletter included this stew recipe, which I’d like to share today.

Who owns Japadog?

Noriki Tamura, the owner of Japadog, stands with marketing manager Hideki Aizawa to show off the many hot dogs they create.

What happened to the Japanese hot dog eating champion?

No matter how much of an impact Kobayashi’s jaw ailment played, he lost. An astounding 66 hot dogs downed by American Joey Chestnut ended Kobayashi’s six-year winning streak. Chestnut was named the winner.

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