The Oroshi

As Annie and I were driving around to look for a place to eat in Downtown Vancouver a few months ago, we spotted this hotdog cart with a huge line. The sign on the cart said "Japadog". Could these Japadogs put the infamous LA bacon-wrapped we know and love to shame? And so the love affair began. The Menu: The Terimayo ($4.25) is the most popular. An all-beef dog, grilled and topped with nori (seaweed), grilled onions, teriyaki sauce, and wasabi mayo. The Misomayo ($5), a turkey dog topped with sesame sauce, wasabi mayo, and kaiware. (daikon radish sprouts) The Oroshi ($4.50), a pork sausage topped with daikon oroshi (grated radish), scallions, and soy sauce. Annie tried the Oroshi and substituted the pork sausage with a vegetable hotdog. After a few bites, she wished she hadn't made the substitution and trashed it. I ordered the Terimayo and I got it with a turkey hotdog instead of the beef. I had high expectations, it looked really appetizing, but it was such a weird combo, and wasn't an instant hit. We both agreed afterwords that it probably is an acquired taste and could be really good if we found the right combo of condiments. And so our love for LA bacon-wrapped hotdogs grew that day. We will never doubt you again... Japadog website The Terimayo and Misomayo

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Comments

  • thanks for the recipe, simon!
    eug - you should never question the bacon-wrapped hot dogs - those things are the bomb diggity. hot dog, bacon, peppers, onion, ketchup, mayo - it's the perfect combo! so bad for you but oh so delicious...
  • wheres the yuzu?
  • SiMonster's Bacon-Wrapped Turkey Kielbasa Link Recipe

    Ingredients
    1 teaspoon ketchup
    1 teaspoon dijon mustard
    4 large turkey kielbasa links (beef hot links were overly seasoned)
    1/2 ounce cheddar cheese, cut into long sticks
    2 Tbsp chopped onion
    1 cup refrigerated sauerkraut, drained, roughly chopped
    2 jalapeno peppers, minced
    4 slices thick-cut bacon
    vegetable oil
    4 long hot dog buns

    Method
    1 Prepare your grill for direct medium high heat.

    2 Mix together the ketchup and mustard in a small bowl. In a separate bowl, mix the sauerkraut with the chopped onion and jalapenos, set aside. Slice open the links, down the center, lengthwise, forming a deep pocket in each, but not cutting all the way through. Coat the inside of each link with the mustard ketchup mixture.

    3 Place a strip of cheese deep within the pocket of each link. Top with sauerkraut and onions. Encapsulate the cheese at the ends with the sauerkraut mixture as well, so that no cheese is exposed (otherwise it will drip out when cooking).

    4 Wrap a strip of bacon around each stuffed link, securing with toothpicks at each end. Make sure you wrap tight enough so that the stuffing stays in, but not so tight so that when the link expands while cooking the bacon would tear.

    5 Coat your grill surface with vegetable oil so that the link don't stick. If you have a grill screen (a screen with smaller holes so that small pieces of whatever you're cooking don't fall through the grill), you can use it, just coat it with vegetable oil first and pre-heat for a couple of minutes. Place the stuffed links on the grill, stuffing side down. Grill for 2 minutes, until the bacon on that side is cooked, turn the links a quarter turn and grill for a couple more minutes. Continue to grill for a few minutes each on all sides until the bacon is cooked. Cover the grill in between turnings to help with the cooking.

    6 During the last minute of cooking, open up the hot dog buns and place them open-side down on the grill to lightly toast.

    7 Remove the links and buns from the grill. Remove the toothpicks from the links, place them in the buns and serve.

    Makes 4 stuffed links.
  • (O_O)

    oh its lunch time and those look goood
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