Tempura Gamja Dogs

Name: Tempura Gamja Dogs
Cuisine: Foodservice Recipes
Ingredients: Hot Dog Skewers; 2 per skewer hot dogs, cut into 1-inch segments; 2 per skewer fresh mozzarella, “ciliegine” (approximately cherry size); Bamboo skewers, as needed; Breading; Kikkoman® Japanese Style Tempura Batter Mix, as needed; Kikkoman® Panko Japanese Style Toasted Bread Crumbs, as needed; Sauces; Kikkoman® Sushi Sauce (Unagi Tare), as needed; Kikkoman® Wasabi Sauce, as needed

kikkoman products used:

Wasabi Sauce Sushi Sauce (Unagi Tare) Panko Japanese Style Toasted Bread Crumbs Japanese Style Tempura Batter Mix

ingredients

Hot Dog Skewers
2 per skewer hot dogs, cut into 1-inch segments
2 per skewer fresh mozzarella, “ciliegine” (approximately cherry size)
Bamboo skewers, as needed

Breading
Kikkoman® Japanese Style Tempura Batter Mix, as needed
Kikkoman® Panko Japanese Style Toasted Bread Crumbs, as needed

Sauces
Kikkoman® Sushi Sauce (Unagi Tare), as needed
Kikkoman® Wasabi Sauce, as needed

directions

Hot Dog Skewers

Cut hot dogs into segments. Thread skewers with a fresh mozzarella ball, a hot dog segment, another fresh mozzarella ball and then a hot dog segment.

Breading

Using a traditional breading method, put dry tempura batter in a 2½ inch hotel pan, prepared tempura batter (according to package instructions) in a second hotel pan, and toasted panko in a third hotel pan.
Dredge hot dog and cheese skewers in dry tempura, dip in tempura batter, and dredge in panko.
If breading for service, fry skewers in a deep fryer until golden brown. Drain and allow to cool slightly.
If breading as a production batch, freeze skewers until ready to fry. Thaw to temper and fry as needed.

Saucing

Hold skewers and drizzle unagi and wasabi sauces in a zig-zag pattern. Serve immediately.

As presented at Flavor Experience 2022 in partnership with Chef Andrew Hunter.

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