These Japanese Terimayo Hot Dogs are inspired by Vancouver's own Japadog. Regular hot dog sausages get a Japanese flavour boost with the addition of teriyaki-sauced onions, kewpie mayo, scallions, bonito flakes and a sprinkle of toasted nori seaweed.
What is a Japadog?
Japadog is a popular Japanese-style hot dog that was launched in Vancouver by Noriki Tamura.
It's a modern Asian fusion spin on hot dogs with Japanese flavours.
I remember having my first Kurobuta Terimayo Japadog back in 2006 and I was hooked.
The flavour was so memorable that I had to have it again after I gave birth to my second child.
Why you'll love this recipe
This recipe for Japanese Terimayo Hot Dogs are really easy to make.
Other than boiling the hot dogs and cooking the onions, it's pretty much just assembling everything together and garnishing.
These Japanese-style hot dogs are filled with so much umami flavor.
By cooking the onions with the teriyaki sauce, the onions absorb all the flavour.
Best of all, you'll only need a few ingredients to replicate this popular food cart dish!
Ingredients you'll need
- hotdogs: for a more authentic taste, you can use Berkshire/Kurobuta pork sausage, otherwise you can use bratwurst or all-beef hotdogs (Polish dogs)
- hotdog buns: slightly warmed, you can use homemade (linked) or store-bought
- white or red onion: thinly sliced
- vegetable oil: or any neutral oil for cooking the onions
- teriyaki sauce: is a savoury and sweet soy-based sauce used in many Japanese dishes; use store-bought or make your own (below)
- kewpie mayonnaise is a Japanese mayonnaise made from egg yolks (also used in Tamago Sando - Japanese Egg Sandwich) and has a richer taste; you can use store-bought
- green onions/scallions: chopped
- bonito flakes: also known as katsuobushi, which are smoked, fermented and dried skipjack tuna flakes; used in making dashi broth; when the bonito flakes are placed on the hot dog, they "dance!"
- seaweed/nori: you can use 1 sheet nori (unseasoned) cut into strips, or store-bought Japanese toasted nori seaweed commonly eaten as a snack, or seaweed flakes
You can find these ingredients in Asian supermarkets or Japanese grocery stores.
How to make it
Make the teriyaki sauce
In a small saucepan over medium-low heat, simmer together ¼ C soy sauce, 2 tablespoon honey, 1 teaspoon brown sugar, ½ teaspoon ginger powder, ¼ teaspoon garlic powder, 1 teaspoon mirin, and 1 teaspoon sesame oil.
Bring the mixture up to a boil.
In a small bowl, combine 2 tablespoon cold water with 1 teaspoon cornstarch. Mix well and pour into the sauce.
Stir the teriyaki sauce until it is shiny and thickens up.
Remove the sauce from heat.
For the onions
Heat 1 tablespoon of vegetable oil in large frying pan over medium high heat.
Add in the sliced onions and lower the heat to medium-low.
Cook the onions until softened and fragrant, about 8-10 minutes.
Add in a few tablespoons of teriyaki sauce to coat the onions, and continue to cook over low heat until soft and caramelized.
Remove from heat and transfer the teriyaki onions to a bowl.
Prepare the hot dogs
Have 4 hot dog buns ready.
Bring a pot of water up to a boil and add in the hot dogs.
Cook according to the package directions, or until they float to the surface.
Cover with a lid until ready to serve.
Assemble the hot dogs
Slice the hot dog bun in half.
With a pair of tongs, remove a hot dog sausage from the cooking water. Nestle hot dog into the bun.
Garnish with teriyaki onions, kewpie mayo, scallions/green onions, bonito flakes, and nori/seaweed.
Repeat with the remainder.
Alternative hot dog cooking methods
You can grill/BBQ the hot dog sausages over a hot grill, until slightly charred, about 7-10 minutes.
You can use a broiler to broil the hot dogs for about 3-4 minutes, watching carefully that they do not burn.
Place the hot dog sausages onto a baking tray lined with aluminum foil.
Tip: Arrange the baking tray on the 2nd rack from the top (not the closest rack to the broiler).
For a campfire feel, cook the hot dogs over an open flame.
Steam the hot dogs in a pot of boiling water until cooked.
How to serve
Assemble the hot dogs just prior to serving.
Serve the Japanese Terimayo Hot Dogs immediately after garnishing.
Pair the hot dogs with a beer or drink such as:
How to store
You can store the cooked hot dog sausages in an airtight container in the refrigerator for up to 1 week.
Store the hot dog buns and the individual ingredients (garnishes) separately.
How to reheat
To reheat the hot dog sausages, re-boil the hot dogs in hot water until heated through.
Alternatively, you can microwave the cooked hot dog until warmed through.
Tip: Make slits in the hot dog with a sharp knife and cover prior to microwaving as it can splatter and explode.
Optional additions & substitutions
Feel free to change it up or add extras to your hot dog:
- toasted sesame seeds
- shichimi togarashi: also known as Japanese 7-spice and can contain chili pepper, sansho pepper, sesame, orange peel, ginger, seaweed
- wasabi mayo: mix wasabi powder into Japanese mayo
- grated daikon/radish
- fried cabbage
- pickled ginger
- fried shallots/crispy onions
- tempura shrimp
- yakisoba noodles
You can find these ingredients at your local Japanese grocery store.
If you're watching your sodium intake, use a low-sodium or tamari soy sauce.
For a vegan version, substitute the hot dog with a plant-based or veggie dog, use vegan mayo and omit the bonito flakes.
Substitute the honey in the teriyaki sauce for another sweetener such as agave syrup, brown sugar, or maple syrup.
For a gluten-free version, try gluten-free hot dog buns.
If you have a mandolin or a food processor with a slicer attachment, you can use that to thinly slice the onions.
When making the teriyaki sauce, be sure to dissolve the cornstarch in cold water first before pouring it into the saucepan.
This helps to eliminate clumps in the sauce.
If you can find Berkshire or Kurobuta pork sausages, I highly suggest using them as they are incredibly juicy and flavourful.
For soft hot dog buns:
To ensure a soft hot dog bun, you can lightly steam the buns in a pot of hot water, about 1-2 minutes.
Alternatively, place the buns on a microwave-safe plate and lay a damp paper towel over top.
Microwave for 20-30 seconds, until buns are soft and warm.
Other recipes you may like
Be sure to check out these recipes:
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Easy Japanese Terimayo Hot Dogs (Japadog-Inspired)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- ¼ C soy sauce you can use low-sodium or tamari as well
- 2 tablespoon honey
- 1 teaspoon brown sugar
- ½ teaspoon ground ginger
- ¼ teaspoon garlic powder
- 1 teaspoon mirin optional
- 1 teaspoon toasted sesame oil
- 2 tablespoon cold water
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil
- 2 large white or red onions thinly sliced
- 4 hot dog sausages Berkshire/Kurobuta pork sausage, bratwurst or all-beef hotdogs (Polish dogs)
- 4 hot dog buns slightly warmed
- 2 tablespoon Japanese kewpie mayo divided
- 1 green onion/scallion chopped
- handful bonito flakes
- 1 sheet nori/seaweed cut into strips
Make the teriyaki sauce:
- In a small saucepan over medium-low heat, simmer together ¼ C soy sauce, 2 tablespoon honey, 1 teaspoon brown sugar, ½ teaspoon ginger powder, ¼ teaspoon garlic powder, 1 teaspoon mirin, and 1 teaspoon sesame oil.
- Bring the mixture up to a boil.
- In a small bowl, combine 2 tablespoon cold water with 1 teaspoon cornstarch. Mix well and pour into the sauce.
- Stir the teriyaki sauce until it is shiny and thickens up.
- Remove the sauce from heat.
For the onions:
- Heat 1 tablespoon of vegetable oil in large frying pan over medium high heat.
- Add in the sliced onions and lower the heat to medium-low.
- Cook the onions until softened and fragrant, about 8-10 minutes.
- Add in a few tablespoons of teriyaki sauce to coat the onions, and continue to cook over low heat until soft and caramelized.
- Remove from heat and transfer the teriyaki onions to a bowl.
Prepare the hot dogs:
- Have 4 hot dog buns ready.
- Bring a pot of water up to a boil and add in the hot dogs.
- Cook according to the package directions, or until they float to the surface.
- Cover with a lid until ready to serve.
- Slice the hot dog bun in half.
- With a pair of tongs, remove a hot dog sausage from the cooking water. Nestle hot dog into the bun.
- Garnish with teriyaki onions, kewpie mayo, scallions/green onions, bonito flakes, and nori/seaweed.
- Repeat with the remainder.
- Serve immediately.
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.