The Japanese hot dog (ホットドッグ ホットドッグ ホットドッグ) is a light meal with a roll divided full of a grossly ground pork sausage and cabbage skipped with the curry flavor, seasoned with ketchup and mustard. This American classic has been carefully adapted over the decades to adapt to Japanese tastes.
Hot Dog in Japan: a local turning point on an American classic
In the United States, Hot Dogs are one of the most loved foods for every occasion. Whether you are grilling in the courtyard on weekends and summer holidays, enjoying them in festivals and parties or taking one in a casual hamburger joint for lunch or dinner, the hot dogs are a real American firm point.
On the contrary, the Japanese hot dog is seen less as a complete meal and more as a light bite or an afternoon snack. While they are easy to do at home, especially if cooked on the hob rather than a grille for barbecue-dogs at home are not considered typical foods cooked at home in Japan. Instead, you will often find them served Kissten (old style coffee) or random cafés that offer light meals such as sandwiches and desserts.
So what does a Japanese hot dog really have?
A Japanese hot dog is usually made up of a sandwich, sausage, fried cabbage and some simple condiments. The sandwich is similar to its American counterpart – a long and soft roll of white bread – but often divided from the top instead of cut horizontally. These sandwiches, called Headsthey are also used in other Japanese sandwiches such as Yakisoba Pan or rolls of butter cream.
The sausage is generally a firm and coarse type (Arabiki) with a clear shot. He has often marked with shallow cuts on the surface and fried in a pan with a golden brown, giving it a salty and aromatic edge.
One of the most distinctive features of the Japanese hot dog is vegetable topping, in particular the fried cabbage in a pan topped with curry powder. This curry taste cabbage is particularly popular in the Kansii region (western Japan) and adds a unique and slightly spicy note. The cabbage was said to be originally used as a replacement of the sauerkraut, which was difficult to find in Japan in previous times.
As for the condiments, the classic combination of ketchup and mustard remains popular, but you will also find variations seasoned with melted cheese, chopped onions and other creative additions today.
Japanese style hot dogs and replacements
- NO Heads? No problem.
If you don’t have access to Head-PanNormal hot dog sandwiches work well. We used butter rolls – soft and soft Japanese sandwiches with a slightly sweet white bread consistency – and they also worked great. - Heat the bread first.
Especially if you are using sandwiches purchased in the shop or rolls that are not super fresh, which heat them slightly (passage 1 in the recipe) will highlight their flavor and will improve the general taste of the dish. - Can’t find Japanese sausages?
All right! Use Magre smoked sausages Instead, and cook them as instructed in the recipe. Avoid large fresh sausages like Bratwursts: they don’t work well with this style .. - Isn’t he a curry fan?
Just leave the curry powder out when preparing the fried cabbage in the pan. A slight dressing with salt and pepper will still have a delicious flavor. - Do you want a cooler turning point?
Add a little lettuce or cucumber with thin slices for a crunchy and refreshing touch, something you usually do not see in the American style hot dogs.
Other recipes such as Japanese -style hot dog
Hot Dog with Japanese crispy crunchy sausages and curry flavors in soft rolls
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Cut the rolls in the center, being careful not to cut to the end, to create space for the filling. The interior butter, wrap them in an aluminum sheet and toast in the oven with toaster or oven for a few minutes. Keep hot until it is ready to serve.
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Make diagonal cuts on the surface of the sausages. Heat 1 teaspoon of oil in a pan over medium heat and cook the sausages until golden brown and cooked through.
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In a clean pan, heat 1 teaspoon of oil over medium heat. Cook the grated cabbage until it is softened. Connect with curry powder, rice vinegar and a pinch of salt.
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Fill the roll with cooked cabbage, top with a sausage and squeeze some ketchup.
