Okonomiyaki Hot Dog お好み焼き ホットドッグ

Okonomiyaki Hot Dog

I’ve been hearing about Japanese style hot dogs for a couple of years now. The first place I heard about was a stand in Vancouver Canada and now the craze has started to spread around the country.  Many of my friends actually drive over two hours from Seattle to Vancouver just to eat these Japanese style hot dogs.I have to admit I wasn’t interested in these hot dogs and had no desire to try one. I am not a big fan of Japanese fusion and thought Japanese flavors would never go with a hot dog on a bun. Well after making my own Okonomiyaki hot dog let’s just say I changed my mind.

I looked at different Okonomiyaki hot dog photos searching online. One thing I noticed is most of them only incorporated two to three Okonomiyaki ingredients and some had things on them that are not even in Okonomiyaki! I wanted to make mine different and better. Believe me I thought about this for a week before I went to sleep. This is when my best ideas come to me.

First thing I thought about was the cabbage and onion in the Okonomiyaki batter. These are key ingredients in Okonomiyaki and must be in my hot dog  I thought they would be better warm and caramelized with the Okonomiyaki sauce to bring more flavor to the hot dog. Most places just shred raw cabbage and drizzle the Okonomiyaki sauce on top of the hot dog which did not sound very appetizing to me. After testing out my method I have to admit I came up with a pretty yummy Okonomiyaki Hot Dog. I even tested them out on my BFF Phiha, her hubby Ty and on my Parents. This was the first time in my life I saw my Mom eat a hot dog. I think you will enjoy them as much as we did.

Ingredients: (for Eight Hot Dogs)

8 Hot Dogs (I use all beef Hot Dogs)
8 Hot Dog Buns
1/4 head of a medium sized Green Cabbage, sliced into 1/2 inch strips
1/2 yellow onion, thinly sliced
1/4 Cup Otafuku brand Okonomi Sauce (Tonkatsu Sauce is fine too)
1/2 teaspoon freshly ground Black Pepper
1 Tablespoon Canola Oil
Japanese Kewpie Mayonnaise
Katsuobushi (dried & shaved Bonito Flakes)
Beni Shoga (Japanese Red Pickled Ginger)
Aonori (Dried and Powdered Seaweed)
extra Otafuku Okonomi Sauce as needed

Preparation:

1.  Heat a medium sized skillet or wok over medium high heat.  Add the oil and swirl around the pan to coat the surface.  When oil is hot add the onion and cabbage.  Sauté until vegetables start to brown and slightly soften but are not soggy.  You want them to still have a slight bite.  Lower heat and add the Okonomi sauce and black pepper.  Toss vegetables so they are completed coated with the Okonomi Sauce and the sauce starts to caramelize, about 2-3 minutes.  Set aside.

2.  Grill, broil or pan fry the hot dogs until brown and slightly crispy.  Lightly toast (in the oven) or grill (on grill pan or BBQ) the buns until they’re golden brown.  Divide the cabbage mixture evenly between the hot dog buns then top the mixture with a hot dog.  Sprinkle each hot dog with Katsuobushi, Aonori, Kewpie Mayonnaise and pickled Ginger.  Serve immediately.

Okonomiyaki Hot Dog お好み焼き ホットドッグ
Serves: 8 Hotdogs
Ingredients
  • 8 Hot Dogs (I use all beef Hot Dogs)
  • 8 Hot Dog Buns
  • 1/4 head of a medium sized Green Cabbage, sliced into 1/2 inch strips
  • 1/2 yellow onion, thinly sliced
  • 1/4 Cup Otafuku brand Okonomi Sauce (Tonkatsu Sauce is fine too)
  • 1/2 teaspoon freshly ground Black Pepper
  • 1 Tablespoon Canola Oil
  • Japanese Kewpie Mayonnaise
  • Katsuobushi (dried & shaved Bonito Flakes)
  • Beni Shoga (Japanese Red Pickled Ginger)
  • Aonori (Dried and Powdered Seaweed)
  • extra Otafuku Okonomi Sauce as needed
Instructions
  1. Heat a medium sized skillet or wok over medium high heat. Add the oil and swirl around the pan to coat the surface. When oil is hot add the onion and cabbage. Sauté until vegetables start to brown and slightly soften but are not soggy. You want them to still have a slight bite. Lower heat and add the Okonomi sauce and black pepper. Toss vegetables so they are completed coated with the Okonomi Sauce and the sauce starts to caramelize, about 2-3 minutes. Set aside.
  2. Grill, broil or pan fry the hot dogs until brown and slightly crispy. Lightly toast (in the oven) or grill (on grill pan or BBQ) the buns until they’re golden brown. Divide the cabbage mixture evenly between the hot dog buns then top the mixture with a hot dog. Sprinkle each hot dog with Katsuobushi, Aonori, Kewpie Mayonnaise and pickled Ginger. Serve immediately.

 

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