Hello Kitty Hot Dogs

Senate • Cincinnati

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.

Slideshow:More Grilling Dishes

  • Total Time:
  • Servings: 6

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  • 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)
  • Salt
  • 6 all-beef hot dogs
  • 6 brioche hot dog buns, split
  • 1 teaspoon black sesame seeds

How to make this recipe

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

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

  3. 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.

Contributed By Photo © Tina Rupp Published September 2011

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