Hello Kitty Hot Dogs

  • Yield : 6
  • Servings : 6
  • Prep Time : 25m
  • Cook Time : 5m
  • Ready In : 30m


Chef Daniel Wright tops these inspired hot dogs with wasabi mayo and a ponzu-spiked cabbage and carrot slaw. Cutting a cross pattern into the ends of the dogs helps them get crispy.

1 1/2 tablespoons wasabi powder
1 tablespoon water
1/4 cup plus 2 tablespoons mayonnaise
1 1/2 teaspoons sugar
8 cups shredded cabbage, preferably a mixture of green and red
1 small carrot, shredded
1 1/2 tablespoons ponzu (Japanese citrus-soy sauce)
6 all-beef hot dogs
6 brioche hot dog buns, split
1 teaspoon black sesame seeds

In a medium bowl, whisk the wasabi powder with the water, then whisk in the mayonnaise and sugar.

In a large bowl, toss together the cabbage, carrot and ponzu. Add 1/4 cup of the wasabi mayo and toss to coat. Season the slaw with salt.

Light a grill or preheat a grill pan. Cut a cross pattern into the ends of each hot dog. Grill over moderately high heat until lightly charred all over, about 4 minutes. Place a hot dog in each bun and top each with 1 teaspoon of the remaining wasabi mayonnaise. Spoon about 1 cup of slaw onto each hot dog, sprinkle with the sesame seeds and serve.

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Recipe Comments

Comment (1)

  1. posted by Jojo on December 5, 2014

    Love this recipe. Reminds me of the slaw dogs my dad and I used to get at a little stand in Peachtree when I was growing up!


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