Plain Hot Dog Recipe

Rinse the rice under cold water until the water runs mostly clear to remove excess starch; drain well.

In a small saucepan combine 1 1/4 cups water, rinsed rice, 1/4 tsp salt, and 1 tsp butter or oil (if using). Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and keep covered for 10 minutes to finish steaming. Fluff with a fork before serving.

In a small bowl, whisk together 2 tablespoons water and 1 teaspoon cornstarch until smooth; set aside.

In a small saucepan combine 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp brown sugar, 1 tsp rice vinegar, 1 tsp grated ginger, and 1 tsp minced garlic. Stir to combine.

Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally to dissolve the sugar.

Stir the cornstarch slurry once more and pour into the simmering sauce. Cook and stir for 1–2 minutes until the sauce thickens to a glossy teriyaki consistency.

Remove from heat and stir in 1/4 tsp sesame oil if using. Taste and adjust sweetness or salt with a small pinch of additional sugar or a splash of water if too salty. Keep warm until serving.

Prepare hot dogs: make shallow diagonal slashes along each hot dog (optional, helps heat through evenly and looks classic).

Choose cooking method — steaming (recommended for a soft bun) or pan-searing (for slight browning). - For steaming: place 1 cup water and 1/2 tsp coarse salt in a medium skillet or shallow pan and bring to a simmer. Place hot dogs in the pan, cover, and steam for 5–6 minutes until heated through. Add buns to the pan top or wrap briefly in foil to warm for the last 1–2 minutes. - For pan-searing: heat 1 tbsp butter in a skillet over medium heat. Add hot dogs and cook, turning occasionally, 4–6 minutes until browned on all sides. Toast the buns in the same skillet in the final 1 minute, cut-side down, until lightly golden.

If using the steaming method, once hot dogs are heated through, remove from pan and place each in a warmed bun. If pan-searing, transfer browned hot dogs to buns immediately after toasting.

Spoon 1–2 tablespoons of the warm house teriyaki sauce over each hot dog (or serve sauce on the side for dipping). Sprinkle optional toasted sesame seeds and sliced green onions on top if desired.

Divide the steamed rice between four plates (or serve in a bowl) as a side to the hot dogs.

Place one sauced hot dog on each plate beside the rice. Serve any remaining house sauce in a small ramekin for dipping.