Printable Area
Kobayashi Dog (Japanese Hot Dog)
Recipe courtesy Ping
- Total Time:
- 30 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 10 min
- Level:
- Easy
- Yield:
- 1 serving
Ingredients
- CUCUMBER RELISH:
- 2 cups washed and quartered pickling cukes (or cut into 1/6ths if very large)
- 1 1/2 cups peeled shallots
- 1 tablespoon thinly sliced Thai chiles (sliced in rounds)
- DRESSING:
- 1/4 cup castor sugar (superfine sugar)
- 1 teaspoon kosher salt
- 1/4 cup white vinegar
- TERIYAKI SAUCE:
- 1 cup Chinese soy sauce
- 1 cup brown sugar
- 1/4 cup grated fresh ginger
- 2 tablespoons mirin
- 1 tablespoon ground black pepper
- 1 all-beef hot dog, such as Sabrett
- 1 hot dog roll, toasted
- Store-bought wasabi mayo, for spreading
- 1 tablespoons bonito flakes, for sprinkling
- 1 tablespoon toasted and shredded nori, for sprinkling
Directions
For the relish: Cut the cucumber pieces lengthwise, and then slice into 1/4-inch-thick triangles. Slice the shallots 1/4-inch thick (a similar size and shape of the cucumbers). Toss the cucumbers, shallots and chiles in large bowl. (This will make about 4 cups, enough for multiple dogs.)
For the dressing: Whisk to dissolve the sugar and salt in the vinegar and 1/4 cup water. Pour the dressing over the cucumber mixture to barely cover.
For the sauce: Combine the soy sauce, brown sugar, ginger, mirin and pepper in a saucepot. Bring to boil, and then bring down to a simmer and cook until the volume is reduced by one-third. Cool before using. (This will make about 1 1/2 cups, enough for multiple dogs.)
To assemble: Brush the hot dog with some teriyaki sauce. Grill to desired doneness. Place the hot dog in the roll, top with some wasabi mayo, some cucumber relish, the bonito flakes and nori.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.