Japanese-Style Hot Dog
By Amanda Wong Rainbow Seaweed Chickpea Miso & Sesame Seasoning
January 14, 2021
If the standard hot dog with squiggles of tomato sauce and mustard isn’t cutting it for you these days, it’s time for you to make a gourmet version at home!
Using Japanese toppings – Japanese Mayonnaise and Alg Seaweed’s Rainbow Seaweed Seasoning with Chickpea Miso and Crunchy Sesame, this recipe brings the flavors of a classic hot dog bun to new and tasty heights.
We made our own caramelized onions in this recipe. However, if you’re pressed for time, you may also use store bought caramelized onions. These hot dog buns are great to be served at parties. Prepare all the ingredients and set up a DIY hot dog bar or assemble them for your guests with minimal effort.
Products used in this recipe - Rainbow Seaweed Seasoning - Chickpea Miso & Crunchy Sesame
- Prep: 10 mins
- Cook: 30 mins
- Yields: Serves 4
1Heat the olive oil in a small pan over low heat.
2Add the onions and salt then cook slowly until the onion becomes soft and has a golden caramel color. Stir continuously to prevent the onions from sticking to the bottom of the pot.
3Add the sugar and vinegar into the pot and continue stirring for another 8-10 minutes. The onions are ready when all of the sugar has dissolved, and the vinegar has reduced to a sticky consistency.
1Bring water to a boil, then place hot dogs into the water and let it boil for 8-10 minutes until plump.
Hot dog bun
1Reheat hot dog buns in the oven at 175°C for 5 minutes, until they are soft and warm.
1Line up the warm buns. Place the sausage in between the slits.
2Fill the sides with avocado and cucumber.
3Put a spoonful of caramelized onion on top of the sausage.
4Drizzle the top with mayonnaise.
5Sprinkle a generous amount of Alg Seaweed Rainbow Seaweed Seasoning on top then enjoy!
Categories - lunch