In the Vancouver episode of No Reservations, Anthony Bourdain visited the Japadog food stand which has become some kind of institution in Vancouver. Japadog? An amazing East-meets-West concoction which, according to Bourdain, is delicious. It’s a hotdog sandwich with Japanese relish and condiments — wasabi mayo, seaweeds, daikon sprouts, teriyaki sauce… The relish and condiments vary depending on the kind of hotdog (beef, pork, turkey and, yes, even veggie). Check out the Japadog website to see the different items on the menu.
I thought it was a fun idea — never mind the snobs who label things like the Japadog as a bastardization of cuisines. Who cares about them? Hot air never made any food taste good or bad.
So, with thoughts of FUN doing cartwheels inside my head, and with much encouragement from Speedy who can’t resist meat, in tube form or not, we made Japadogs at home. In our version, the hotdog is laid on a bed of kani salad, drizzled with Japanese mayo and garnished with shredded nori.
- kani salad, about 2 cups
- nori (dried seaweed), about 1/3 cup
- 2 hotdogs
- 2 hotdog buns
- Split a hotdog bun and cover the bottom half with kani salad. Place the cooked hotdog on top of the kani salad. Drizzle Japanese mayo and garnish with dried seaweed. And that’s it. Bite and enjoy. It’s really good.
In preparing the kani salad, I suggest that you squeeze the shredded cucumber to remove all the excess liquid that can make the hotdog bun soggy.
There are several varieties from plain to seasoned to spicy. We used spicy. Shredded nori, precut so that it can be used conveniently for garnish, can be bought in supermarkets. If you can’t find shredded nori, you can cut whole nori sheets into confetti-like shreds with kitchen shears.
We used beef hotdogs — you can choose whatever you prefer. You can steam, boil, fry or grill the hotdog.
Cooking time (duration): 20 minutes
Number of servings (yield): 2
Meal type: breakfast / snack