Ingredients (Serves 4)

For the Teriyaki Sauce:

  • 1/4 cup soy sauce (low-sodium preferred)
  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

For the Street Dogs:

  • 4 high-quality beef or pork hot dogs
  • 4 hot dog buns (preferably soft, slightly sweet buns like brioche or milk bread)
  • 1 cup shredded cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup thinly sliced scallions
  • 1 sheet nori, cut into thin strips
  • 2 tablespoons pickled ginger (beni shoga or sushi ginger)
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons mayonnaise (preferably Japanese Kewpie mayo)
  • 1 teaspoon wasabi paste (optional, for a spicy kick)

Equipment:

  • Small saucepan
  • Grill, grill pan, or skillet
  • Tongs
  • Mixing bowl
  • Knife and cutting board

Instructions

Step 1: Make the Teriyaki Sauce

  1. In a small saucepan over medium heat, combine soy sauce, mirin, sake, brown sugar, rice vinegar, ginger, and garlic.
  2. Stir until the sugar dissolves, about 2-3 minutes.
  3. Add the cornstarch-water mixture and stir constantly until the sauce thickens, about 1-2 minutes.
  4. Remove from heat and set aside to cool slightly. The sauce will thicken more as it cools.

Step 2: Prepare the Toppings

  1. In a mixing bowl, toss shredded cabbage, carrots, and scallions with 1 tablespoon of the teriyaki sauce for a light coating. Set aside.
  2. If using wasabi, mix it with the mayonnaise in a small bowl to create a wasabi mayo spread.
  3. Slice the nori sheet into thin strips using a sharp knife or kitchen scissors.

Step 3: Cook the Hot Dogs

  1. Preheat your grill, grill pan, or skillet over medium heat.
  2. Grill the hot dogs, turning occasionally, until they’re nicely charred and heated through, about 5-7 minutes.
  3. Lightly toast the hot dog buns on the grill or in a toaster for 1-2 minutes until golden.

Step 4: Assemble the Street Dogs

  1. Spread a thin layer of wasabi mayo (or plain mayo if not using wasabi) inside each toasted bun.
  2. Place a grilled hot dog in each bun.
  3. Drizzle 1-2 tablespoons of teriyaki sauce over each hot dog.
  4. Top with a handful of the cabbage-carrot-scallion mix.
  5. Sprinkle with nori strips, pickled ginger, and toasted sesame seeds.

Step 5: Serve

  • Serve immediately with extra teriyaki sauce on the side for dipping, if desired.
  • Pair with a cold drink like iced green tea or a Japanese soda for the full street food experience.

Tips

  • Make it quick: Use store-bought teriyaki sauce if you’re short on time, but homemade is worth the effort for authentic flavor.
  • Vegetarian option: Swap the hot dog for a plant-based sausage or grilled tofu.
  • Storage: Store leftover teriyaki sauce in an airtight container in the fridge for up to a week. Reheat gently before using.
  • Customize: Add a drizzle of sriracha for extra heat or swap nori for furikake seasoning for a different umami punch weekly.

Nutritional Information (Per Serving, Approximate)

  • Calories: 450 kcal
  • Protein: 15g
  • Fat: 22g
  • Carbohydrates: 45g
  • Sodium: 1100mg

Enjoy your Tokyo Teriyaki Street Dog, a delicious blend of Japanese and American street food culture!