Japanese hot dogs

On our trip to Vancouver last summer, Japadog was on my list of things to do/try while we were in town.

For various reasons, I didn’t manage to eat one until we were at the airport, about to fly home. Probably just as well…

Japanese hot dogs are delicious, extremely moreish, and could definitely see myself working my way through their kurogoma kimuchi dog (turkey sausage with kimchi and black sesame seeds), ebi tempura dog (prawn tempura on rice) and yakisoba dog (“popular Japanese noodles and aribiki sausage”).

Since returning to London, I’ve had a go at making my own Japanese hot dogs, which were a great hit with everyone.

(I usually make teriyaki sauce, so I’ve included a recipe for it, but you could also just buy a bottle.)

Japanese hot dogs

For the teriyaki sauce:

• ¼ cup soy sauce
• ¼ cup sake
• ¼ cup mirin
• 2 Tb sugar
• 1 tsp cornstarch
• 2 Tb water

For the hot dogs:

• large, good-quality frankfurters (or tofu dogs)
• good-quality hotdog buns
• sunflower oil
• mayonnaise (Japanese, if possible)
• toasted nori, cut into thin strips

1. First, make the teriyaki sauce. In a small saucepan over a medium-high flame, combine the soy sauce, sake, mirin and sugar.
2. Bring to a simmer, stirring until the sugar dissolves.
3. In a small bowl, dissolve the cornstarch in the water, then stir into the sauce.
4. Continue cooking and stirring until the teriyaki sauce thickens, then remove from the heat.
5. Bring a large pot of water to a rolling boil. Add the frankfurters, cover and remove from the heat. Leave for twenty minutes.
6. Heat a heavy frying pan over a medium-high flame. Brush with sunflower oil.
7. Add the heated frankfurters, and frying for about five minutes, until they are browned on all sides.
8. While the frankfurters are frying, split the hotdog buns and toast them under the grill, if desired.
9. Serve the frankfurters in the warm buns, garnished with mayonnaise, teriyaki sauce and shredded nori.

Tags: dairy-free, hot dog, nori, teriyaki