Coated in a blend of soy sauce, sugar and mirin for that sweet yet tangy taste. Then cushioned on top of fresh homemade slaw for a satisfying crunch with every bite. Finish it off with fresh cilantro (or if you lack that enzyme, substitute it for italian parsley - or leave it off).
With the addition of fresh nori and vegan mayo, this Japanese Style Very Good Dog will be a fan favourite at your next BBQ.
Recipe/Image credit: Jazzmin Kaita
Vegan Japanese Style Very Good Dogs
Ingredients1 tbsp olive oil
1 pkg Very Good Dog
2 tbsp brown sugar, packed
3 tbsp soy sauce
1 tbsp mirin*
4 hot dog buns (the fresher the better)
⅔ cup nori, shredded
Vegan mayo and sesame seeds for topping
*a Japanese sweet rice wine that lends mild acidity to a dish.
In a small bowl, mix the soy sauce, brown sugar and mirin until combined. Heat olive oil in a large pan over medium high heat. Add hot dogs and cook until lightly browned. Turn the heat to medium-low and add your soy sauce/sugar mixture. Cook until sauce thickens slightly, about 2-3 minutes. Transfer to a plate to cool.
3 cups red cabbage, finely shredded
⅔ cup fennel, thinly sliced
⅔ cup carrot, grated
¼ cup cilantro, chopped (optional)
1 tbsp olive oil
2 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp white sugar
1 tbsp mirin
1 tsp sesame oil
½ tsp sriracha
½ tsp minced ginger
½ tsp minced garlic
Next prepare the slaw. Mixi the dressing ingredients together and then toss in the cabbage, fennel, carrot and cilantro.
To serve, add the slaw to the hot dog bun, top with the soy glazed hot dog, vegan mayo, nori and sesame seeds. Garnish with cilantro (optional).
Be sure to share your Vegan Japanese Style Very Good Dog with us using #TheVeryGoodButchers and tagging @theverygoodbutchers.