Many a chef will tell you that “less is more” when it comes to creating a dish. Not so the food truck chef. Take, for example, Martin Tse of the Dogzilla Truck which I recently visited at the Orange County Fair. His signature dish, the Dogzilla Dog, makes a solid case that “more is more,” especially when it comes to recreating an all-American classic like the hot dog. Tse’s take involves everything under the sun including grilled onions, avocado, Jayo (Japanese mayo), homemade Teriyaki sauce, bacon bits, and a Japanese spice mix sprinkled liberally on top. The resulting Dogzilla dog is so good, I knew I had to make it for myself at home.
Really, there’s not much to it. If you want to go the easy route, you can buy the Teriyaki sauce already made. Me? I decided to go the extra mile and make it myself, using a recipe I found online. It really doesn’t take much effort and the resulting sauce has a purity of flavor that’s hard to beat. As for the Jayo (the Japanese mayo), I doctored a little MIRACLE WHIP (the sponsor of this post, which already has a built-in tang) with rice vinegar and malt vinegar and that did the trick. For extra measure, I put it into a freezer bag and cut off a corner so I could pipe it on to the hot dog, just like Martin did.
The finished Dogzilla dog is a celebration of abundance, a fitting tribute to America by way of Japan. And while the one from the truck was as iconic as Mt. Rushmore, mine was as lovable–and approachable–as a 4th of July parade.
After this, a plain hot dog with mustard will just seem sad. When it comes to hot dogs, more really is more.
Recipe: The Dogzilla Dog at Home
Summary: Inspired by the Dogzilla Truck
- 1/2 cup soy sauce
- 1/4 cup water
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1/4 cup sugar
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons minced ginger
- 6 teaspoons MIRACLE WHIP Dressing
- 1 teaspoon malt vinegar
- 4 all-beef franks
- 8 pieces sweet Hawaiian rolls (for 4 hot dogs; so keep them attached in pairs to fit the franks)
- 1 small onion (just cook it down in a hot pan with a little oil until brown)
- 2 ripe avocados, diced
- 1/4 cup crumbled cooked bacon
- Furikake or Togarashi (store-bought Japanese sesame spice mixture)
- Start by making the Teriyaki sauce. Combine the soy sauce, water, rice vinegar, brown sugar, sugar, garlic and ginger in a sauce pan on medium heat and cook just until the sugar dissolves. Set aside.
- To make the “Jayo,” whisk together the MIRACLE WHIP, the malt vinegar, and the rice vinegar. Taste to adjust.
- To assemble your Dogzilla dog, slice each beef frank lengthwise without cutting all the way through to split it open. Heat a cast iron skillet and cook the hot dog, split side down, on high heat for 30 seconds, then 30 seconds on the other side, going back and forth until the hot dog has some color.
- Place in the Hawaiian sweet bread and top with the onions, avocados and bacon. Drizzle on the Teriyaki sauce and then pipe on (using a Freezer bag) the Jayo. Sprinkle with Furikake or Togarashi and serve right away.
Preparation time: 30 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 4
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