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Ingredients
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Hot Dog Assembly
Japanese-style Toppings (NY in Japan twist)
Method
Hot Dog Assembly
Toast buns
Spread about 1/2 tablespoon of butter inside each split bun (or on the outside if you prefer a crisp exterior). Heat a nonstick skillet or griddle over medium heat. Place buns butter-side down and toast 1–2 minutes until golden and lightly crisp. Remove and set aside.
Warm sauerkraut (if using)
If using sauerkraut, rinse briefly if very sour and drain well. Warm in a small saucepan over low heat for 2–3 minutes until heated through, then drain again to avoid soggy buns.
Assemble classic condiments
Place a frankfurter into each toasted bun. Add 1 teaspoon yellow mustard and 1 teaspoon ketchup to each hot dog, then 1 teaspoon sweet pickle relish. Sprinkle about 2 tablespoons diced white onion evenly across the four dogs. Season with a pinch of celery salt (about 1/4 tsp per dog) and a light grind of black pepper.
Japanese-style Toppings (NY in Japan twist)
Apply Japanese sauces
Drizzle about 1/2 tablespoon Kewpie mayonnaise in a thin line over each assembled dog (you can use a squeeze bottle or spoon). Sprinkle a light dusting (about 1/4 teaspoon) of shichimi togarashi over each for a bright, spicy note.
Add pickles and finishing touches
Top each hot dog with approximately 1/2 tablespoon of beni shoga (red pickled ginger) distributed among the four dogs. If using furikake, sprinkle a small pinch (about 1/4 teaspoon) on each for umami crunch. Finish with thinly sliced scallions scattered on top.