Hotdog Three Ways Recipe

Prep Time 30:-45 Min
Total cooking time: 25-30 Min
Yields: 6-8 Hot Dogs

Ingredients List

For the Hotdog

• Your favorite brand bun size wagyu hotdog
• Your favorite brand hotdog buns

For the toppings

JAPAN

• 1 bottle of your favorite Teriyaki Sauce ( we make our own)
• Bonito Flakes – Typically in the Asian or International Aisle
• 1 bunch of Scallions

FRANCE

• 1 small jar of whole grain pommery mustard (Alternate is whole grain mustard)
• 1 package of thin cut applewood bacon
• 1 package of your favorite brand cheese sauce. (we make our own but there are some already made to melt)

INDIA

1. 1 small red onion
2. 1 bunch of Cilantro
3. Pickled eggplant ( We make our own however store brand is also a quick option)

Prepare your ingredients:

The Hot Dog

Bring water to a boil in a medium pot and add 6 – 8 hot dogs. turn the temperature to medium low heat and let cook for 5 – 8 minutes or until the hot dog is plump and floating at the top of the water.

For the bun, preheat the oven to 350 degrees and toast your buns in the oven for about 5-7 minutes in the center rack once you have finished preparing ingredients for France.

JAPAN

• Chop about two scallions into small fine rings (the deep green sections only)
• For the Japanese Mayo – if you local grocers does not carry it here is the recipe
• 2 tablespoons dashi, homemade or instant (optional)
• 1 teaspoon Dijon mustard
• 1 egg yolk
• ³/₄ cup canola oil
• ¹/₂ teaspoon sugar
• 1 teaspoon kosher salt

In a small saucepan, bring the the cider vinegar and dashi to a simmer over high heat (if you aren’t using dashi, just simmer the vinegar). Adjust the heat to keep it simmering, not boiling, until reduced to about 1 tablespoon, 3 to 5 minutes.

Transfer the vinegar-dashi concentrate to a small mixing bowl. Form a ring with a damp dish towel to rest your bowl on—this will keep it stable. Add the Dijon and egg yolk and whisk to combine.

While constantly whisking, very gradually drip in the oil down the side of the bowl into the yolk mixture. The mixture should emulsify and thicken.* You can drizzle a bit more quickly once the mixture is very thick.

When all the oil has been incorporated, mix in the sugar and salt. You can add a little water to thin the mayonnaise so it will easily flow from a squeeze bottle but still hold its shape. It will thicken slightly once refrigerated. Transfer the mixture to a squeeze bottle. Refrigerate and use within 1 week.

FRANCE

• Cook Bacon in a hot medium pan until crispy, set over a paper towel on a plate to cool. then chop in to bite size pieces or place in the blender for a finer cut. you can also use fresh real bacon bits.
• If you would like to make the cheese sauce from scratch –

3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon ground black (or white pepper)
1 1/2 cups milk (or light cream)
1 cup grated cheddar cheese (mild or sharp)

Melt butter in a saucepan over medium-low heat; remove from heat. Stir in flour, salt, dry mustard, and pepper.

Put the saucepan back on the heat and cook, stirring, for 1 minute.

Gradually add milk or light cream, stirring until well-mixed.

Continue cooking, stirring constantly, until thickened and smooth. Reduce heat to low and simmer, stirring, for 5 minutes.

Add cheese and cook, stirring, until the cheese has melted and the sauce is smooth and well blended.

This sauce is also great for veggies and a simple pasta sauce.

INDIA

• Julienne cut half of a red onion (Thin, fine slices)
• remove leaves from about four cilantro stems and finely chop the leaves. (use the stems if you prefer a stronger cilantro flavor)

To plate each Hot Dog

Place one hot dog in a bun and cut into three equal pieces

dress each section as follows

Section one – JAPAN

• Drizzle 1tsp. Teriyaki sauce
• Sprinkle a few Bonito flakes
• Drizzle 1tsp. Japanese Mayo
• Sprinkle Scallions to finish

Section two – FRANCE

• Drizzle 1tsp. Whole Grain Pommery Mustard
• Sprinkle Apple Wood Bacon
• Drizzle 1tsp. of Cheese Sauce to finish

Section three – INDIA

• Spread 1tsp. Pickled Eggplant
• Couple thinly sliced of Red Onion
• Sprinkle the chopped cilantro Leaves to finish