Sweet teriyaki sauce and a punched-up mayo are the perfect toppings for these snappy dogs. A sprinkle of nori strips adds crunch and a sunomono-inspired cucumber salad on the side cuts through the richness.
Contains: eggs, wheat, soybeans.
What You Get
Nori seaweed sheets
Hot dog buns
Toasted sesame seeds
What You'll Need
Preheat a gas or charcoal grill to medium-high heat. Slice the nori into strips. Cut the cucumbers into thin half moons. In a bowl, toss the cucumbers with a pinch of salt, and let stand for 5 minutes to soften. Stir in 2 tablespoons rice vinegar and 1 teaspoon sugar until combined. Set aside.
In a bowl, whisk together ½ cup mayo, 1 tablespoon rice vinegar, and 1½ teaspoons sugar until combined.
In a sauté pan over medium-high heat, reduce the teriyaki sauce until slightly thickened, 2 to 3 minutes.
When the grill is hot, add the hot dogs, turning once or twice, to get grill marks all over, about 5 minutes. Transfer to a plate and keep warm. Split the hot dog buns, add them to the grill, and toast until golden, 2 minutes.
To build the hot dogs, place the hot dogs in the buns and drizzle with teriyaki sauce and mayo. Sprinkle with the nori strips. Shower the cucumber salad with sesame seeds, and serve alongside the warm hot dogs.