100% Homie Veggie Dog

How to make 100% Homie Veggie Dog Recipe - Tokyo Doggie Style Recipe From Chef Keith Yokoyama And Allie Yamamoto Los Angeles, Ca

Makes 8 To 10 Hot Dogs

YUZU MAYO DRESSING:
1 cup (220g) Kewpie mayonnaise
4 tbsp (59ml) freshly squeezed yuzu juice
(if not, bottled yuzu juice)
3 tbsp (44ml) mirin
1 tsp sesame oil
3 tbsp (44ml) canola oil

YUZU CITRUS ASIAN SLAW:
1 cup (340g) shredded green cabbage
1/2 cup (170g) julienned carrot
1/2 cup (65g) thinly sliced onion
1/4 cup (85g) chopped kimchi
2 tbsp (5g) whole-leaf cilantro

VEGGIE DOGS:
1/4 cup (12g) prepared hijiki
1/4 cup (50g) shelled edamame
1/4 cup (38g) chopped onion
1/4 cup (85g) shredded cabbage
1 tbsp (14g) minced ginger
1 tbsp (10g) minced garlic
2 tbsp (5g) chopped cilantro
1 cup (161g) cooked brown rice
10 cooked red potatoes
Canola oil, for grilling
Kosher salt
8 to 10 New England–style hot dog buns
1/2 cup (112g) salted butter
1/4 cup (48g) sugar
Wasabi mayonnaise, for serving
Teriyaki sauce, for serving
Aonori flakes (seaweed flakes), for serving
Fukujinzuke pickled daikon, chopped, for serving
Whole-leaf cilantro, for garnish

Method:
To make the yuzu mayo dressing, combine the Kewpie mayonnaise, yuzu juice, mirin, sesame oil and canola oil in a small bowl and mix thoroughly until well blended.

For the yuzu citrus Asian slaw, combine the green cabbage, carrot, onion, kimchi and cilantro in a bowl. Add the yuzu mayo dressing and toss to coat.

To make the veggie dogs, in a bowl, mix the hijiki, edamame, onion, cabbage, ginger, garlic, cilantro and brown rice thoroughly. Dice the cooked red potato and mix it in batches until the mixture binds to form patties. Take 1.7 ounces (48g) of the mix and shape into a 1 × 6-inch (2.5 × 15cm) patty.

Oil a grill pan, add the patty and a sprinkling of salt, and cook over medium heat for 2 to 3 minutes, until crispy on the outside. Flip and cook the other side.

While cooking the patty, prepare the hot dog buns. Mix the salted butter with a small amount of sugar and spread it on the outside of the bun. Toast both sides for 30 seconds, or until golden brown. When the patty is done, place it in the bun and top it with the Asian slaw. Drizzle wasabi mayonnaise and teriyaki sauce on top, and garnish with the aonori flakes, chopped fukujinzuke pickled daikon and whole-leaf cilantro.

100% Homie Veggie Dog