Japanese Style Hotdogs

The summer isn’t over yet! I wanted to make some hotdogs at home but didn’t want the plain old one with ketchup and mustard, so instead I went for the ever famous Japadogs that started in Vancouver. Try my version at your next BBQ and wow your guest with the awesome mouthwatering Japanese flavours of teriyaki mayo, oroshi and okonomiyaki! The video recipe is after the break.

Some information on the restaurant. Japadogs are very popular in Vancouver. They started their stand in 2005, and got crazy popular over the years. In just a couple years, they were able to open 3 stands and a official restaurant on Robson street, which is one of the most busy streets in Vancouver downtown. Their hotdogs are so popular that there are usually long stretching lineups around their stalls. It does take a while to get your order the wait is totally worth it. But if you can’t wait, or you’re not where close to them then the next best thing would be to make them at home. Good thing you have this recipe eh?

They started with just a couple of choices which were the “terimayo”, “oroshi”, and the “okonomi” but now they have over 20 mouth watering flavours all surrounding popular dishes from Japan. Some of them are pretty cool like the tonkatsu (fried pork cutlet) or crazy kobe beef hotdog served with bean curd. They even have one where it is a hotdog with yakisoba on top!

The ones I’ll be making are the original 3 because they’re simple and also my favourite so that’s two birds with one stone. The “terimayo” is made with an all beef sausage, teriyaki sauce, mayo and shredded nori (seaweed). I would recommend this one as the first one to try, it does the best job representing the Japanese flavours. The umami from the teriyaki sauce, nori and Japanese mayo goes amazingly with the sausage leaving you with wanting more.

The “oroshi” is the easiest to make but also the most refreshing. The daikon is a large white radish that is milder in taste. The word oroshi means “the strong wind that blows down the mountains” but it is also associated with “daikon oroshi” the name of the radish when it’s grated. It is a very popular side dish in Japan, and is usually eaten with just a drizzle of soysauce. Using the daikon with the strong flavourful bratwurst makes the hotdog mouthwatering and refreshing.

The “okonomi” hotdog is inspired from the popular Japanese dish okonomiyaki. Like it says in the video, the dish is a savoury Japanese pancake that is cooked with meat, sliced cabbage and is served with okonomiyaki sauce, bonito flakes, aonori, and mayo. The cool thing about this dish is that at a lot of places in Japan you can cook it yourself over a large cooking surface and eat it fresh off the stove. Take those flavours and transfer it to a hotdog and you get the “okonomi”, which tastes awesome even when it’s not in pancake form.

I highly recommend you try these at your next BBQ, and if you’re in Vancouver check out the hotdog stall that started it all!


-Teriyaki Mayo
1/3 cup soysauce
1/3 cup of mirin
2 tsp rice vinegar
2 1/2 tsp sugar
1/2 tsp ginger
1/2 tsp garlic
3 all beef hotdogs
shredded nori (seaweed)
Japanese mayo
1 medium onion
3 hotdog buns

1/2 daikon
2 green onions (thinly sliced)
3 bratwurst
3 hotdog buns

Bonito flakes
2 cups sliced cabbage
3 pork hotdogs
3 hotdog buns
Okonomiyaki sauce

-Optional okonomiyaki sauce
2 tbsp Worcestershire sauce
2 tbsp ketchup
1 tbsp honey
1 tsp soysauce
Japanese mayo

-Teriyaki Mayo
To make this ever popular hotdog start by thinly slice the onion into strips and saute over medium heat until they are golden brown. While that’s cooking pour the soysauce, mirin, vinegar, sugar, garlic, and ginger in a small pot and simmer over medium heat until it thickens. Taste the sauce every so often, once it is to your liking turn off the heat. If it’s too runny, mix 1 tsp of cornstarch with water and mix it in with the sauce. Grill the hotdog and place in onto the bun. Serve with the saute onions, teriyaki sauce, Japanese mayo and shredded nori.

This one is super simple. Grill the bratwurst sausages. While they’re grilling peel the daikon and grate it using the fine side of a box grater or with a micro grater. Both works great. Drain the water out of the grated daikon using a fine mesh sieve. IF you don’t have either of these try cutting the daikon into cubes, blending it with some water, and draining it on a sieve. Finely slice some green onions and you’re pretty much done. Place the sausage on the bun, spoon some grated daikon on, sprinkle green onions on top, and finish it off with some soysauce.

Like I mentioned before, this is the hotdog form of the popular Japanese dish okonomiyaki. It seems like it has a lot of ingredients but it is actually very simple since most of them are just condiments. First of slice some cabbage and saute it over medium heat until it’s soft but still have a bit of bite to it. Grill the pork sausage and you’re pretty much done. If you can’t find any okonomiyaki sauce, you can make some by mixing Worcestershire, ketchup, honey and soysauce together. It doesn’t taste exactly the same, but it’s very similar. Serve the pork sausage on a bun with the saute cabbage, Japanese mayo, okonomiyaki sauce, bonito flakes, and aonori flakes.

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