Terimayo
Japadog’s Vancouver invention: a grilled hot dog glazed in teriyaki, striped with Japanese mayo and piled with shredded nori.
- prep
- 15 min
- cook
- 15 min
- total
- 30 min
- serves
- 4
- level
- medium
Terimayo comes from Japadog, a Vancouver street cart that started grafting Japanese flavors onto the Canadian hot dog cart format in the mid-2000s and became a city landmark. It is one of the clearest examples of a hot dog reinvented by an immigrant food culture.
A sticky teriyaki glaze goes on the sausage near the end of grilling so it caramelizes rather than burns, then a zig-zag of Japanese mayonnaise, richer and tangier than the American kind, and a pile of shredded nori finish it off.
Terimayo is one of the best hot dogs from around the world.
method
Simmer the soy sauce, mirin and sugar in a small pan for about 5 minutes until syrupy, to make the teriyaki glaze. Skip this step if using a good bottled teriyaki sauce.
Grill or pan-fry the hot dogs, turning, for 6 to 8 minutes, brushing with the teriyaki glaze in the last 2 minutes so it caramelizes rather than burns.
Warm the buns.
Nestle a hot dog into each bun, drizzle with more teriyaki glaze, and add a generous zig-zag of Japanese mayonnaise.
Top with a pile of shredded nori and the sliced scallions, if using.
chef's tips
- Japanese mayonnaise is tangier and richer than American mayo and is worth seeking out for this one.
- Brush the glaze on near the end of cooking; it burns quickly if added too early.
- Shred the nori with scissors right before serving so it stays crisp rather than going chewy.