Easy Japanese Terimayo Hot Dogs (Japadog-Inspired)

These Japanese Terimayo Hot Dogs are inspired by Vancouver's own Japadog. Regular hotdogs get a Japanese flavour boost with the addition of teriyaki-sauced onions, kewpie mayo, scallions, bonito flakes and a sprinkle of toasted nori seaweed.

Course Dinner, Lunch, Snack

Cuisine Asian, Japanese

Prep Time 15

Cook Time 12

Total Time 27

Servings

Calories 311kcal

Author Michelle

Ingredients

Teriyaki sauce:

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

Onions:

1 tablespoon vegetable oil
2 large white or red onions thinly sliced

Hot dogs:

4 hot dog sausages Berkshire/Kurobuta pork sausage, bratwurst or all-beef hotdogs (Polish dogs)
4 hot dog buns slightly warmed

Garnishes:

2 tablespoon Japanese kewpie mayo divided
1 green onion/scallion chopped
handful bonito flakes
1 sheet nori/seaweed cut into strips

Instructions

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:

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.

Nutrition