In 2005, Noriki Tamura opened his first Japadog stand on the streets of Vancouver. Now Japadog stands can be found across the city and even on the Santa Monica Pier.
Vancouver was one of the last international destinations we travelled to pre-pandemic. Here, we share Glebekitchen’s take on one of Vancouver’s favourite street foods.
- 6 large hot dogs - Japadog stands have plant-based versions too so we know first hand these work just as well
- 6 hot dog buns
- 3 cooking onions, sliced thin
- 6 tbsp Japanese Kewpie mayonnaise
- 4 tbsp vegetable oil
- shichimi togarashi
- sesame seeds
- nori, cut into thin strips
- 1/4 cup soy sauce
- 1/4 cup mirin
- 3 tbsp brown sugar
- 1/2 tsp sesame oil
- 1 1/2 tsp cornstarch
- Combine all the ingredients except the cornstarch into a small sauce pan.
- Bring to a simmer over medium low heat. Reduce heat and simmer for 10 minutes, uncovered. Simmer. If you go higher than a simmer you will boil it dry.
- Mix the cornstarch with a splash of water to form a slurry. Stir the slurry into the simmering teriyaki sauce. Simmer another 1-2 minutes until thickened. Cool. Set aside.
- Fry the onions until they are super soft.
- Sprinkle with a bit of shichimi togarashi if you like.
- Grill the hot dogs until they are warmed through and look good.
- Grill the buns.
- Line up the toasted buns. Place 1/6 of the fried onions in each bun.
- Put the hot dogs on top of the onions.
- Drizzle with teriyaki sauce and Kewpie mayo. Don't skimp.
- Top with nori, shallots and sesame seeds.
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