Japanese Hot Dogs (Japadog)

Japanese Hot Dogs (Japadog)

Looking to take your grilling to the NEXT LEVEL? These Japanese hot dogs are drizzled with teriyaki sauce and wasabi mayo then topped with seaweed, scallions, and bonito flakes. Plus, these hot dogs can be whipped up in under 20 minutes!

Course Lunch & Dinner Recipes

Cuisine Japanese

Prep Time 8

Cook Time 12

Total Time 20

Servings hot dogs

Calories 551kcal

Author Takes Two Eggs

Ingredients

Teriyaki Sauce

¼ cup soy sauce
¼ cup mirin
¼ cup sake
2 ½ tablespoon granulated sugar
½ teaspoon garlic minced (about 2 cloves)
½ teaspoon ginger minced
2 teaspoon cornstarch
2 teaspoon water

Wasabi Mayo

½ cup Kewpie mayonnaise
1-2 teaspoon wasabi paste to taste
¼ teaspoon ground ginger powder
1 teaspoon lemon juice

To Serve

5 Hot dogs
5 Buns
Seaweed flakes
Bonito Flakes
2 Green onion sliced
Sesame seeds toasted

Instructions

Teriyaki Sauce

Simmer the ingredients. Mix together the soy sauce, mirin, sake, sugar, garlic, ginger together in a small saucepan and cook over medium high heat until it simmers.
Pour in the cornstarch slurry. Mix together the cornstarch and water in a small bowl to remove all clumps. Pour the cornstarch slurry into the simmering saucepan and simmer for about 3 minutes until thickened. Remove from heat and pour into a sauce bottle. Set aside.

Wasabi Mayo

In a medium sized mixing bowl, mix together the kewpie mayonnaise, wasabi paste, ground ginger, and lemon juice until thoroughly combined. Pour into a sauce bottle. Set aside.

Hotdogs and Buns

Grill the hotdogs. Heat up the grill on medium high heat, place the hotdogs on the grill and cook for about 7-10 minutes flipping half-way.
Toast the buns. Toast the buns in the oven or on the grill until slightly crispy.
Serve. Place the hotdogs in the buns, layer on the teriyaki sauce, wasabi mayo and top with bonito flakes, shredded seaweed, sesame seeds and green onion. Enjoy!

Notes

Make the cornstarch slurry before adding it to your teriyaki sauce. Mixing the cornstarch in water beforehand will prevent the headache of trying to de-clump the cornstarch in your teriyaki sauce. The cornstarch is necessary to thicken up your teriyaki sauce so that it is not too runny when you drizzle it onto the hotdog.
Be careful not to overcook your teriyaki sauce. Cooking down the teriyaki sauce thickens the sauce but it also heats off the water and will reduce into a saltier sauce if you cook it down for too long. Immediately remove from heat when the sauce thickens.
You can alter the amount of wasabi based on preference. Since I am a bit of a spice wimp, I tend to go on the more mild side. If you want to increase the heat, go ahead and add more wasabi!
Preheat your grill. This is an important step to clean off the grill using the heat. Moreover, placing the hotdogs on a hot grill will provide those gorgeous grill marks we all love and deserve on your hot dogs.

Storage Instructions: You can store the individual ingredients separately in an airtight container in the refrigerator for up to 1 week. To re-heat the hot dogs, you can either place them in the microwave or heat them up in the oven.

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