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Kurobuta Terimayo

PREP TIME
10 min
COOK TIME
10 min
YIELDS
1 serving

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!

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Ingredients

Toppings

2
tsp butter
20
gram white onion, chopped
1
pinch dried seaweed

Hot Dog

1
sausage (preferably Berkshire Pork)

Hot Dog Fuwa Fuwa Bun & Assembly

1
hot dog bun (preferably Japanese-style Fuwa Fuwa Bun)
17
gram teriyaki sauce
4
gram Japanese mayo
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Directions

Step 1

On the stovetop, heat a pan with butter. Place raw onions in pan and cook for 5-10 minutes, or to your desired doneness.

Step 2

Using a very sharp knife, slice sheets of seaweed into thin confetti-like strips.

Step 3

Place hot dog in a pot of boiling water for about 10 minutes.

Step 4

Remove hot dog from water. Create 4 cuts across the hotdog at a 45-degree angle.

Step 5

Grill hot dog on flat top or pan fry until the internal temperature reaches 80ºF, about 2-3 minutes.

Step 6

Grill the bun until the top and bottom turn slightly light brown, about 3 minutes.

Step 7

Place the grilled sausage inside the grilled Fuwa Fuwa bun.

Step 8

Top with 17 g of teriyaki sauce, forming a zig-zag pattern across the sausage, starting from the far end to the other.

Step 9

Top with 4 g of Japanese mayo, again creating a zig-zag pattern across the sausage, starting from the far end to the other.

Step 10

Drop a pinch of sliced seaweed evenly across the hot dog.

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