This Japanese-style Sausage Bread features hotdog sausage nestled in a slightly sweet, soft and fluffy dough, a variation similar to Korean-style sausage bread.
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What is Japanese sausage pan?
Pan means "bread" in Japanese. Japanese-style sausage pan is a slightly sweet, fluffy bread with hot dog sausage nestled into the dough.
The hot dog can be arranged in a straight or spiral fashion.
Typically, the top of the hotdog bun is garnished with ketchup, mayo, parsley and/or cheese for an extra burst of flavor.
Why you'll love this recipe
This recipe for Japanese-style sausage bread is:
Easy to make: it's an easier variation, without cutting the dough/sausage, as compared to the fanned-out Korean version.
Delicious: the addition of sesame seeds and furikake adds a little texture and flavor.
Adaptable: usually, kewpie mayo and/or ketchup is added to the buns (I've got a kid who doesn't like ketchup or mayo so I've omitted it here). But if you love the flavors of Japanese terimayo hotdogs, add shaved bonito flakes, teriyaki sauce and green onions to the buns.
Ingredients you'll need
- all-purpose flour: you can use either all-purpose flour or bread flour if you have it; bread flour will give the buns a chewier texture; if using all-purpose flour, just be sure to knead the dough long enough to develop the gluten structure
- egg: adds structure and moisture to the dough
- sea salt: flavors the dough
- whole milk: adds moisture; you can use any type of milk you like
- granulated sugar: helps the yeast activate and provides a hint of sweetness to the dough
- active dry yeast: or instant yeast
- neutral vegetable oil: or any light vegetable oil
- hot dog sausages: you can use any hot dogs you like; patted dry
- furikake seasoning: a Japanese rice seasoning consisting of seaweed, sesame seeds, and other ingredients; you can use store-bought
Where to find?
You can find these ingredients at your local grocery store; find furikake seasoning in Japanese grocery stores or Asian supermarkets.
How to make Japanese-style sausage bread
Make the dough: ½ batch hamburger bun dough
Divide the dough into 6 equal portions and roll into balls.
Take a ball and poke a hole through the middle.
Gently stretch the dough outward, forming the shape of a bagel. If the dough is resistant, let it relax for 5 minutes before stretching again.
Stretch the dough into an rectangular-oval shape, and place it onto a baking sheet lined with parchment paper.
Tuck and press the hotdog sausage into the hole.
Repeat with the remainder.
Cover the buns and leave in a warm location to rise until slightly puffy.
Preheat oven to 350F.
Use a pastry brush to brush egg wash on the surface of the dough, and sprinkle with furikake seasoning and/or sesame seeds, if desired.
Bake at 350F for 15-17 minutes, or until the top is lightly golden in color.
Remove from oven and let cool on a wire rack.
How to serve
Drizzle condiments such as ketchup, mustard or mayo over the top of the hot dogs before enjoying.
They're best served slightly warmed.
How to store & reheat
Store the Japanese-style sausage pan in an airtight container in the fridge for up to 3 days.
Reheat in the microwave for 20-30 seconds, or until the bun is soft and warmed through.
Variations
Make it crunchy: for a textural variation, press the dough in panko crumbs after egg washing and bake or deep fry for a crunchy contrast.
Make it mini: for a smaller version, cut the hotdogs in half, or use cocktail wieners. You'll have to divide the dough accordingly.
Add flakiness: forgo the dough and use puff pastry or croissant dough to envelope the hot dogs for the ultimate crispy hot dog!
Other delicious hotdog recipes you may like
Did you make this recipe?
Let me know if you try out this recipe -- I love seeing your creations! Tag me on Instagram @siftandsimmer and be sure to leave me a comment/rating below!
Japanese-Style Sausage Bread (Sausage Pan)
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For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Dough:
- 125 ml whole milk lukewarm
- 30 g granulated sugar
- 4 g active dry yeast
- 250 g all-purpose flour
- ½ large egg beaten, reserve the remainder for the egg wash
- pinch of sea salt
- 30 ml vegetable oil
Main:
- 6 hot dog sausages pat dry
Garnish: (optional)
- 1 tablespoon furikake seasoning
- 1 teaspoon sesame seeds
- 1 tablespoon ketchup
- 1 tablespoon kewpie mayonnaise
Instructions
Make the dough:
- In a bowl, add the warmed milk, granulated sugar and yeast. Give it a stir and let the yeast activate, about 5 minutes.
- To a stand mixer bowl fitted with a dough hook attachment, add the flour, egg, salt, and oil. Add the activated yeast mixture and knead until the dough becomes smooth and shiny, about 5-8 minutes.
- Transfer the dough to a lightly greased bowl and cover with a tea towel.
- Let the dough rise in a warm location until doubled in size, about 1-1.5 hours, depending on how warm it is.
- Once risen, deflate the dough and divide into 6 equal portions, rolling into balls.
- Take a dough ball and poke a hole through the middle.
- Gently stretch the dough outward, forming the shape of a bagel. If the dough is resistant, let it relax for 5 minutes before stretching again.
- Stretch the dough into an rectangular-oval shape, and place it onto a baking sheet lined with parchment paper.
- Tuck and press the hotdog sausage into the hole.
- Repeat with the remainder.
- Cover the buns and leave in a warm location to rise until slightly puffy.
- Preheat oven to 350°F/177°C.
- Use a pastry brush to brush egg wash on the surface of the dough, and sprinkle with furikake seasoning and/or sesame seeds, if desired.
- Bake at 350°F/177°C for 15-17 minutes, or until the top is lightly golden in color.
- Remove from oven and let cool on a wire rack.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Tasia
My girls couldn't wait to try these when I showed them the photos. They had so much fun helping with the shaping of the dough and we all devoured them! Another winner Michelle!
Michelle
Hi Tasia, ohhh I'm so happy to hear your daughters loved helping you with this recipe! 😀
2pots2cook
What a coincidence! I'll be flying to Japan within few days so I now what to ask for ! Thank you so much Michelle!
Michelle
Oh that's wonderful! Have fun eating in Japan, Davorka!
David @ Spiced
What a fun idea to put furikake seasoning onto hot dog buns! I love making homemade bread, so this one definitely needs to go on the list!
Michelle
Thanks David, furikake adds so much flavor to the hot dog buns! 😀 It's a nice change up from always adding sesame seeds.
Raymund | angsarap.net
One of my faves! I can imagine that bread texture.
Michelle
It's soft and that hot dog nestled on it -- the perfect vessel! Thanks Raymund!