Asian Fusion Hot Dogs (Print Version)
# Ingredients:
→ Wieners
01 -
1 pound beef franks (4 count)
02 -
4 soft brioche dog rolls
03 -
2 small cucumbers, cut into thin strips
04 -
1 spicy pepper, sliced paper-thin
05 -
1/4 cup Thai basil, freshly picked
06 -
1/2 cup fresh cilantro, whole sprigs
→ Fiery Sauce
07 -
1/2 cup kewpie mayo
08 -
3 tbsp hot chili sauce
09 -
1 tbsp dark soy
10 -
2 tsp ginger, freshly grated
11 -
1 tsp nutty sesame oil
→ Tangy Veggie Mix
12 -
1 cup carrot shreds
13 -
1/4 onion, white variety, sliced thin
14 -
1/2 cup clear rice vinegar
15 -
1/2 cup plain water
16 -
1 tbsp white sugar
17 -
1 1/2 tsp salt flakes
# Instructions:
01 -
Grab a heat-resistant container and toss in your carrot shreds and sliced onions. Warm up the vinegar, water, sugar, and salt in a pot until everything melts together. Let it cool down completely, then dump it over your veggies. Stick the whole thing in your fridge for at least 2 hours.
02 -
Throw the kewpie mayo, hot sauce, soy, fresh ginger, and sesame oil into a bowl and mix it all up until it's smooth. Keep it cold in the fridge till you're ready.
03 -
Fire up your grill to medium. Make sure it's super clean if you're cooking outdoors. Throw your franks on for about 3-4 minutes each side until you see nice grill lines and they're hot inside. Warm your buns for a minute or two.
04 -
Stack everything in your warm buns - start with the tangy carrots and onions, add cucumber strips, hot pepper slices, fresh herbs, and finish with a good squeeze of your spicy sauce. Eat right away while everything's fresh.
# Notes:
01 -
These loaded dogs bring together the zesty kick of Vietnamese sandwiches with good old American wieners for something totally different.