Recipe courtesy of Ping

Kobayashi Dog (Japanese Hot Dog)

Named in honor of the Japanese hot dog eating champion Takeru Kobayashi.
  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 1 serving
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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)


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


  1. 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.) 
  2. 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.) 
  3. 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.