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Japanese Hot Dog Recipe

Japanese Hot Dog Recipe
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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!

Ingredients

Scale

SAUCE TERIYAKI

  • 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

MAYO WASABI

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

TO BE SERVED

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

Instructions

  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!

Notes

  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.

Nutrition

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Find it online: https://alazharfoodie.com/japanese-hot-dog-recipe/