Lunch & Dinner

Tokyo Hot Dog

4 servings
Close up of a Japanese style hot dog wrapped in brown paper.

This Tokyo hot dog is a new and different way to serve hot dogs. Put away the boring ketchup, mustard and relish and try this!

Count the late Anthony Bourdain as a huge fan of these hot dogs. Lots of umami possibilities with this one! 

Ingredients

  • 4 hot dogs 
  • 4 buns 
  • 1 large white onion, peeled/sliced 
  • 1 Tbsp butter 
  • 1 Tbsp olive oil 
  • 2 Tbsp teriyaki sauce 
  • Dash toasted sesame oil 
  • 1/3 cup ketchup 
  • 2 Tbsp Worcestershire sauce 
  • 1 Tbsp soy sauce 
  • 1 Tbsp mirin 
  • 1 Tbsp sugar 
  • 1 tsp dry mustard powder or 1 Tbsp Dijon mustard 
  • ¼ tsp garlic powder 
  • ¼ tsp onion powder 
  • 1 cup mayonnaise 
  • 1/8 tsp dashi powder or ¼ tsp Local Spicery Bada Bing Bouillon Ooh-Mommy Umami 
  • ½ tsp Dijon mustard 
  • ½ Tbsp rice vinegar 
  • Pinch of sugar 
  • Crumbled nori 
  • Optional toppings: Japanese mayo, bonito flakes, furikake, green onions, pickled ginger 

Directions

  1. Make Japanese mayo: In a small bowl, mix dashi powder, Dijon, vinegar and sugar. Add regular mayo and stir to combine. Adjust seasoning with additional dashi powder/vinegar or sugar as desired.  
  2. Make tonkatsu sauce: In a small bowl, stir together ketchup, Worcestershire, soy sauce, mirin, sugar, mustard and onion/garlic powder.  
  3. Add butter and oil to a small saucepan and once warmed, add onion. Cook over medium heat until onions have lost half their volume. Lower heat and add teriyaki sauce, cooking/stirring until most of the liquid is evaporated and onions are almost caramelized. Remove from heat and stir in a dash of toasted sesame oil. 
  4. Cook hot dogs and warm/toast buns. Put onions on buns and then dogs. Top with tonkatsu sauce, crumbled nori and any of the other optional toppings. 
  5. Note: Japanese mayo and tonkatsu sauce can be stored in fridge for about 2 weeks.