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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 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4
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

Calories: 311kcal | Carbohydrates: 47g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 1387mg | Potassium: 243mg | Fiber: 2g | Sugar: 16g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 3mg