JAPANESE HOT DOG RECIPE RECIPES

Steps:

• Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
• Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!

Steps:

• Let’s make the kombu dashi stock first. Brush the dirt off the kombu seaweed and put them in a large pot.
• Add water and let them soak for 30 minutes.
• Let's cut the ingredients for ozoni soup. Slice the chicken into small pieces.
• Peel the skin off the daikon radish. Slice the daikon into 7~8mm (0.3") slices and cut it into quarter rounds.
• Slice the carrot into 7~8mm (0.3") rounds. Cut the carrot slices using a plum blossom shaped cutter.
• Cut between the petals to give it a plum blossom shape.
• Cut off the top and bottom part of the pre-washed taro. Cut the taro in half.
• Cut the stems off the shiitake mushrooms. Cut a star shaped pattern in the caps of the mushrooms.
• Unwrap the kamaboko. Separate the kamaboko from its base with the back of a knife.
• Slice the kamaboko in a zig-zag manner. This pattern represents the rays of the rising sun.
• Shave a thin slice of yuzu peel and trim it into a rectangle.
• Make cuts in the yuzu peel in opposite directions. Twist each end of the yuzu peel and shape it into a triangle.
• Let's cook the komatsuna. Add salt to boiling water. Cook the stems first. Immerse the leaves next.
• Remove the komatsuna and let it soak in cold water. Drain the komatsuna well.
• Cut it into 4cm (1.6") pieces.
• Let's steam the vegetables. Turn off the steamer and place the taro, daikon radish and carrot inside. Replace the lid and turn on the burner.
• When the daikon and carrot are cooked, take them out. The taro takes a longer time to cook.
• Peel the taro when it has cooled down.
• Let's toast the kirimochi, square rice cake. Heat the kirimochi in a toaster oven until lightly browned.
• Let's make ozoni soup. Heat the kombu dashi stock over the stove. Remove the kombu seaweed just before it starts to boil.
• When the soup stock boils, turn off the burner. Add the dried bonito flakes. Soak them in the kombu dashi stock for 3 minutes.
• Strain the soup stock through paper towel. Don't throw away the kombu and bonito flakes. I’ll show you a recipe for them another time.
• Pour the soup stock into a large pot.
• Turn on the stove, and add salt and usukuchi soy sauce. Don’t add the salt and soy sauce all at once. Taste the soup first, and adjust the salt and soy sauce to your own liking.
• Add the chicken meat to the soup stock.
• Once the chicken is lightly colored, place the shiitake mushrooms, daikon radish, carrot, taro and kamaboko into the soup to heat. Warm up the toasted kirimochi in the soup.
• Place the ingredients into a bowl.
• Heat the komatsuna in the soup and place it in the bowl.
• Garnish with the yuzu peel. Finally, pour the hot ozoni soup over the ingredients.