Yume DogServes 4
Growing up in Japan, I was infatuated with Japanese burgers. Fusion, in my opinion gets a bad rap because it’s not traditional. But who gives a shit if it’s not traditional as long as it tastes good? The Japanese fuse everything, including their fast food. As a kid, I craved the teriyaki burger at McDonald’s, and eventually graduated to MOS Burger, the mecca of Japanese-inspired burgers. In my opinion, there is no better fast-food join in the world than MOS Burger. The movement to fuse Japanese flavors with American staples continued stateside, after Japadog was launched in Canada, and copycats started to open up shop in Seattle. Creating a Japanese-inspired hot dog was by no means my idea. But this dog is unique to the Yume Burger concept I created. I wanted to fuse the very American flavor of a hot dog with the Japanese flavors of tonkatsu sauce, wasabi, and nori.
4 hot dog buns
½ tablespoon vegetable oil
4 jumbo Hebrew National® kosher all beef franks
2 cups, Tempura-Battered Onion Strings (see recipe below)
4 tablespoons Wasabi Mayo (see recipe below)
4 tablespoons Tonkatsu Sauce (see recipe below)
¼ cup shredded Nori
Using a serrated knife, slice the buns from the top as opposed to the side. You will be laying the hot dog into the bun from the top, as you would layer lobster into a Connecticut lobster role.
In a medium-sized skillet, heat the oil over medium heat and lay the hot dogs in the pan. Turn the hot dogs so that they cook on all sides. This should take about 4 minutes. Remove the hot dogs from the heat and transfer them to a separate plate.
In the same pan in which you cooked the hot dogs, lay the buns, split side down, until they brown a little. Once they have browned, flip the buns to toast the other sides.
Remove the buns from the pan and stuff the hot dogs into the buns.
Lay the tempura-battered onion strings on top of the hot dogs. Then top the hot dogs with the wasabi mayo, tonkatsu sauce, and shredded nori.
We use a local bakery at Peached. One thing to note when you purchase buns: I personally like a good hot dog-to-bun ration. Buns that are too big can overpower the hot dog. The bigger the bun, the bigger the hot dog you should try to source. If you do end up buying a larger bun, you can always cut off the sides a little bit, just as you might trim a bun for a lobster roll. I suggest a lightweight bun that won’t overpower this hot dog.
Tempura-Battered Onion Strings
Makes about 2 cups
2 quarts vegetable oil
1 yellow onion, sliced very thinly, widthwise, on a mandolin
12 ounces Shiner Block® or another American-style dark lager
1 cup dry Tempura mix
To Make the Tempura-Battered Onion Strings
Pour the oil into a large, deep saucepan or pot, and heat the oil until it reaches 350 F degrees.
Soak the sliced onion in the lager, and then remove it. Dredge the wet onion on the tempura batter. Gently shake the onion in a fine mesh strainer or colander to release any excess batter. When the oils reaches 350 F degrees, place the onion in the hot oil and fry it for 20 seconds, or until it is lightly browned. Remove the inion strings from the oil and place them on top of a paper towel-line plate.
WASABI MAYO
Makes 1 ½ cups
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons prepared wasabi paste (see Note)
¾ tablespoon lime juice
½ teaspoon sesame oil
Place all the ingredients in a mixing bowl and whisk them together. Store the mayo in an airtight container in the refrigerator for up to a month.
Note: if you are using wasabi powder, mix it with cold water to create a paste. The strength of the wasabi paste is the biggest variable in this recipe. The stronger the paste, the stronger the mayo. After you’ve made the paste, taste it to make sure it’s not overpowering. I recommend using a ratio of 1 teaspoon of wasabi powder to 1 teaspoon of cold water.
Tonkatsu Sauce
Makes about 2 cups
1 ½ cups tomato ketchup
1/3 cup soy sauce
3 tablespoons Worcestershire sauce
2/3 cup brown sugar
½ cup sugar
½ teaspoon garlic powder
½ teaspoon freshly ground pepper
1 ½ tablespoons cornstarch slurry
(mix ¾ tablespoon cornstarch with ¾ tablespoon cold water)
Place all the ingredients in a small saucepot and stir them together.
In the same pan in which you cooked the hot dogs, lay the buns, split side down, until they brown a little. Once they have browned, flip the buns to toast the other sides.
Remove the buns from the pan and stuff the hot dogs into the buns.
Lay the tempura-battered onion strings on top of the hot dogs. Then top the hot dogs with the wasabi mayo, tonkatsu sauce, and shredded nori.
We use a local bakery at Peached. One thing to note when you purchase buns: I personally like a good hot dog-to-bun ration. Buns that are too big can overpower the hot dog. The bigger the bun, the bigger the hot dog you should try to source. If you do end up buying a larger bun, you can always cut off the sides a little bit, just as you might trim a bun for a lobster roll. I suggest a lightweight bun that won’t overpower this hot dog.
Tempura-Battered Onion Strings
Makes about 2 cups
2 quarts vegetable oil
1 yellow onion, sliced very thinly, widthwise, on a mandolin
12 ounces Shiner Block® or another American-style dark lager
1 cup dry Tempura mix
To Make the Tempura-Battered Onion Strings
Pour the oil into a large, deep saucepan or pot, and heat the oil until it reaches 350 F degrees.
Soak the sliced onion in the lager, and then remove it. Dredge the wet onion on the tempura batter. Gently shake the onion in a fine mesh strainer or colander to release any excess batter. When the oils reaches 350 F degrees, place the onion in the hot oil and fry it for 20 seconds, or until it is lightly browned. Remove the inion strings from the oil and place them on top of a paper towel-line plate.
WASABI MAYO
Makes 1 ½ cups
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons prepared wasabi paste (see Note)
¾ tablespoon lime juice
½ teaspoon sesame oil
Place all the ingredients in a mixing bowl and whisk them together. Store the mayo in an airtight container in the refrigerator for up to a month.
Note: if you are using wasabi powder, mix it with cold water to create a paste. The strength of the wasabi paste is the biggest variable in this recipe. The stronger the paste, the stronger the mayo. After you’ve made the paste, taste it to make sure it’s not overpowering. I recommend using a ratio of 1 teaspoon of wasabi powder to 1 teaspoon of cold water.
Tonkatsu Sauce
Makes about 2 cups
1 ½ cups tomato ketchup
1/3 cup soy sauce
3 tablespoons Worcestershire sauce
2/3 cup brown sugar
½ cup sugar
½ teaspoon garlic powder
½ teaspoon freshly ground pepper
1 ½ tablespoons cornstarch slurry
(mix ¾ tablespoon cornstarch with ¾ tablespoon cold water)
Place all the ingredients in a small saucepot and stir them together.
Place the saucepan on the stovetop and bring the mixture to a boil.
Once the mixture starts to boil, turn the heat down to a simmer.
Simmer the mixture for 40 minutes. Do not overcook the mixture and let it reduce too much or the resulting sauce will be too salty.
Store the Tonkatsu Sauce in an airtight container in the refrigerator for 4-5 days.
Erc Silverstein’s background in Asian food culture and, later, his immersion in Southern and Southwestern cuisine, inspires the cooking at his hip restaurant, The Peached Tortilla, in Austin, Texas. Locals and visitors to Austin arec onveniently introduced to his restaurant concept through the airport location, one of four locations in The PeachedTortilla brand. It’s restaurants like The Peached Tortilla that have made Austin into a dining destination.Eric's new cookbook,The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas(Sterling Publishing, May7, 2019), is filled with 100 flavor-packed recipes, including many of the restaurant’s most beloved dishes, like theBanhMi Taco, Japajam Burger, andBacon Jam Fries, which gained a cult-like following when Silverstein first served them out of his famed Austin-based food truck. Other crowd-pleasing favorites range from crispy Umami Fried Chicke and Korean Short Rib Pappardelle with Smoked Crème Fraicheto Asian Pear Miso Salad and Roasted Cauliflower with Nori Brown Butter.Part cookbook, part memoir, Eric (who practiced law before throwing in his brief case for an apron) weaves his fascinating (and sometimes agonizing) life story throughout each chapter.Silverstein, named one of Plate Magazine’s “30 Up and Coming Chefs in America” and a “Rising Star” by FSRMagazine, has been featured in People, The New York Times, Kiplinger’s, and Food and Wine, as well as onLive! with Kelly and Michael, Food Network and The Cooking Channel
Get the book on
Amazon
or
Barnes & Noble
Once the mixture starts to boil, turn the heat down to a simmer.
Simmer the mixture for 40 minutes. Do not overcook the mixture and let it reduce too much or the resulting sauce will be too salty.
Store the Tonkatsu Sauce in an airtight container in the refrigerator for 4-5 days.
Erc Silverstein’s background in Asian food culture and, later, his immersion in Southern and Southwestern cuisine, inspires the cooking at his hip restaurant, The Peached Tortilla, in Austin, Texas. Locals and visitors to Austin arec onveniently introduced to his restaurant concept through the airport location, one of four locations in The PeachedTortilla brand. It’s restaurants like The Peached Tortilla that have made Austin into a dining destination.Eric's new cookbook,The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas(Sterling Publishing, May7, 2019), is filled with 100 flavor-packed recipes, including many of the restaurant’s most beloved dishes, like theBanhMi Taco, Japajam Burger, andBacon Jam Fries, which gained a cult-like following when Silverstein first served them out of his famed Austin-based food truck. Other crowd-pleasing favorites range from crispy Umami Fried Chicke and Korean Short Rib Pappardelle with Smoked Crème Fraicheto Asian Pear Miso Salad and Roasted Cauliflower with Nori Brown Butter.Part cookbook, part memoir, Eric (who practiced law before throwing in his brief case for an apron) weaves his fascinating (and sometimes agonizing) life story throughout each chapter.Silverstein, named one of Plate Magazine’s “30 Up and Coming Chefs in America” and a “Rising Star” by FSRMagazine, has been featured in People, The New York Times, Kiplinger’s, and Food and Wine, as well as onLive! with Kelly and Michael, Food Network and The Cooking Channel
Get the book on
Amazon
or
Barnes & Noble
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