Small-Kid Time Shoyu Hot Dogs
Pau Hana: Sunset Bites & The Pūpū Platter
In Hawaii, "small-kid time" means childhood, and nothing evokes the latchkey ingenuity of the islands quite like these sticky, savory hot dogs. Born in the Japanese-style delicatessens of the plantation era, the dish takes a wildly unpretentious American staple and treats it to a classic teriyaki-style reduction. There are no pineapples or macadamia nuts here. This is simply a fiercely beloved, grandmother-approved technique of frying meat on the bias and letting soy sauce and brown sugar bubble into a dark, clinging glaze. It requires fifteen minutes, a few pantry staples, and exactly zero pretense.
Before you start
Slice the hot dogs on the bias.
Hold a knife at a steep forty-five-degree angle and cut the hot dogs into elongated oval pieces to maximize the surface area for the glaze to cling to.
Mince the ginger.
Peel and finely mince enough fresh ginger to yield one tablespoon.
Ingredients
- hot dogs16 oz
- neutral oil1 tbsp
- fresh ginger1 tbsp
- Japanese-style soy sauce1/4 cup
- brown sugar1/4 cup
- green onions2 med
- toasted sesame seeds1 tbsp
Method
- 01
Sear the hot dogs in a hot skillet.
Place a medium skillet over medium-high heat with the neutral oil, adding the hot dogs in an even layer to cook undisturbed until a deep, blistered crust forms on the bottom.
- 02
Toss and finish browning.
Toss the hot dogs to sear the other sides for another two minutes until the edges are beautifully caramelized.
- 03
Sauté the aromatics.
Push the hot dogs to the edges of the pan, drop the minced ginger into the center well, and cook for just under a minute until highly fragrant.
- 04
Deglaze the pan with soy sauce and sugar.
Pour in the soy sauce and brown sugar, stirring constantly to dissolve the sugar, and bring the liquid to a lively bubble. Add a splash of water here only if using a fiercely salty mainland soy sauce.
- 05
Reduce to a sticky glaze.
Lower the heat to medium and let the sauce simmer for three to five minutes, stirring frequently until the water evaporates and the sugars transform into a dark, glossy syrup that tightly coats the meat. Remove from heat immediately to prevent burning.
- 06
Garnish and serve.
Transfer the hot dogs to a platter, drizzle with any remaining sticky glaze from the pan, and scatter the green onions and sesame seeds over the top.
Notes
Brand matters, but any good hot dog works.
Authentic Hawaiian preparations use neon red Redondo's hot dogs, but any high-quality all-beef or pork-and-beef frankfurter from a mainland supermarket perfectly captures the necessary savory snap.
Serve over rice or as a snack.
Plate these hot over steaming short-grain white rice to absorb the excess sweet soy sauce, or pile them on a platter with toothpicks as a casual appetizer.
From Cook Hawaiian in America.