Take a bite out of this epic Japanese-inspired hot dog. Considered Vancouver, BC-based Japadog’s top seller, the Kurobata Terimayo is juicy, flavourful and miles ahead of your typical street hot dog.
Sore wa oishidesu!
ingredients
Toppings
Hot Dog
Hot Dog Fuwa Fuwa Bun & Assembly
directions
On the stovetop, heat a pan with butter. Place raw onions in pan and cook for 5-10 minutes, or to your desired doneness.
Using a very sharp knife, slice sheets of seaweed into thin confetti-like strips.
Place hot dog in a pot of boiling water for about 10 minutes.
Remove hot dog from water. Create 4 cuts across the hotdog at a 45-degree angle.
Grill hot dog on flat top or pan fry until the internal temperature reaches 80ºF, about 2-3 minutes.
Grill the bun until the top and bottom turn slightly light brown, about 3 minutes.
Place the grilled sausage inside the grilled Fuwa Fuwa bun.
Top with 17 g of teriyaki sauce, forming a zig-zag pattern across the sausage, starting from the far end to the other.
Top with 4 g of Japanese mayo, again creating a zig-zag pattern across the sausage, starting from the far end to the other.
Drop a pinch of sliced seaweed evenly across the hot dog.