Recipe courtesy of Ladybird.
Directions for: Tokyo Dog
Ingredients
1 all-beef frank, wrapped in bacon (natural casing preferred)
1 hot dog bun (we use King's Hawaiian, cut 3 buns and cut on top side to form slit for frank)
Smoked Goat Cheese (see recipe)
Kewpie mayo (Japanese mayo available in most Asian markets)
cucumber, de-seeded and cut lengthwise
jalapeno, cut into thin rings with a serrated knife
unagi sauce (also known as eel sauce)
bonito flakes (katsuobushi)
Smoked Goat Cheese1 cup goat cheese
cup cream cheese
cup heavy cream
smoking gun (we use cherry wood chips)
Directions
1. Deep fry bacon-wrapped frank in 350F (177C) oil for 3 minutes.
2. Butter and toast roll or bun and set aside.
3. Remove frank from oil and place on paper towel.
4. Smear 1 oz of smoked goat cheese inside of toasted roll or bun. Place one cucumber spear inside bun, then the frank. Drizzle with unagi sauce first, then Kewpie mayo. Place three jalapeno slices on top. Garnish with bonito flakes.
Smoked Goat Cheese1. In a mixing bowl combine all ingredients. Mix well with a heavy spoon for about 2 minutes or until smooth.
2. With back of spoon spread the mixture along the surface of mixing bowl. Cover bowl tightly with plastic wrap. Cut a small hole in plastic wrap for smoking gun tube.
3. Load the smoking gun with cherry wood chips. Once you achieve smoking, insert tube into the mixing bowl and fill with smoke until wood chips burn out. Cover hole quickly with tape. Let stand until smoke dissipates.
4. Transfer to container. Store in refrigerator.
See more: Asian, Beef, Cheese, Japanese, Main