In real life, our friends are coming for an outdoor movie, potluck and make your own JapaDogs. I'm already looking forward to what everyone will come up with.
We had our first taste of JapaDog this past spring in Vancouver. I can still conjure the sizzly smell of Kobe beef hot dogs topped with teri-mayo sauce and shredded nori.
Starting from top right and going counterclockwise, we came up with:
1) Regular American Dog--catsup, mustard, relish
3) Hot Hot Dog--Sriracha, nori, mayo and kim chee
4) JapaDog-esque--Homemade teriyaki sauce, mayo, nori, sesame seeds and pickled ginger
4) HapaDog--arugula, sauerkraut and tonkatsu sauce
So that we wouldn't be headed straight to the cardiovascular clinic, I quartered the sausages by slicing them in half and then splitting each. This way, we got to try more variations without having to eat 4 full sausages. Even the meat-eating husband had his limits!
This is what's in store for the weekend affair:
Using smaller diner-type rolls and keeping them open-faced, as pictured above.
Slicing sausages into 6ths or 8ths, as well as using a combo of tradition and alternate sausages, such as chicken, faux-meat and possibly even grilled tofu.
Condiments. This is where the fun begins. Mix, match and munch.
Pickled ginger (shoga)
Korean bean sprouts
Tropical Fruit Salsa
Curry (time permitting)
Whatever you do, have a great weekend.