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.
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.