Special equipment: a smoking gun, wood chips (we use cherry) and a deep-fryer
For the smoked goat cheese: Combine the goat cheese, cream cheese and heavy cream in a medium mixing bowl. Mix well with a heavy spoon until smooth, about 2 minutes. Spread the mixture along the surface of the mixing bowl with the back of the spoon. Cover the bowl tightly with plastic wrap and cut a small hole in the plastic wrap for the smoking gun tube. Load the smoking gun with the wood chips. Once it starts to produce smoke, insert the tube into the mixing bowl and fill with smoke until the wood chips burn out. Cover the hole quickly with tape and let stand until the smoke dissipates, about 15 minutes. If not using immediately, transfer to a container and store in the refrigerator; let sit at room temperature for 30 minutes until spreadable before using.
For the Tokyo dog: Fill a deep-fryer with oil and heat to 350 degrees F.
Wrap the frank with the bacon and secure with toothpicks at both ends. Deep fry the bacon-wrapped frank until the bacon is crisp, about 3 minutes. Drain on a paper towel. Heat a small skillet over medium heat. Spread the outside of the bun with butter, toast in the skillet until golden and set aside.
Smear 1 ounce of the smoked goat cheese inside the toasted bun. Reserve the remaining goat cheese for another use. Place some cucumber spears inside the bun. Add the frank. Drizzle with unagi sauce and then some Japanese mayonnaise. Place three jalapeno slices on top and garnish with bonito flakes.
Japanese-style mayonnaise is richer and slightly sweeter than American mayonnaise and is available in many Asian markets.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Ladybird, Houston, TX