ASIAN HOTDOG RECIPES

Steps:

• Place chips in a resealable plastic bag and crush using a rolling pin.
• To make condiments, combine ketchup with sriracha and half the honey. Combine mustards with the remaining honey and a pinch of jalapeno powder. Place in refrigerator until ready to use.
• Grill or cook sausages or hot dogs and toast buns. Coat one side of bun with ketchup mixture and the other with mustard mixture. Place cooked sausage or hot dog on bun and top with crushed chips and additional condiments, if desired. Finally, top with cilantro and pickled jalapenos.

Steps:

• For the relish: Cut the cucumber pieces lengthwise, and then slice into 1/4-inch-thick triangles. Slice the shallots 1/4-inch thick (a similar size and shape of the cucumbers). Toss the cucumbers, shallots and chiles in large bowl. (This will make about 4 cups, enough for multiple dogs.) 
• For the dressing: Whisk to dissolve the sugar and salt in the vinegar and 1/4 cup water. Pour the dressing over the cucumber mixture to barely cover. For the sauce: Combine the soy sauce, brown sugar, ginger, mirin and pepper in a saucepot. Bring to boil, and then bring down to a simmer and cook until the volume is reduced by one-third. Cool before using. (This will make about 1 1/2 cups, enough for multiple dogs.) 
• To assemble: Brush the hot dog with some teriyaki sauce. Grill to desired doneness. Place the hot dog in the roll, top with some wasabi mayo, some cucumber relish, the bonito flakes and nori.