Recipe: Japanese-style hotdog by top chef Robert Kranenborg

Top chef Robert Kranenborg pays tribute to lunch classics from the truckers’ café. During a one-off restaurant takeover of Bij Marjan, the Netherlands’ most popular truckers’ café, he treated truckers to his star-worthy version of the hotdog. And this is how you make it at home.

Kranenborg’s hotdog is called the ‘Jappie dog’; it’s a Japanese hotdog with wasabi mayonnaise, sesame dressing, sriracha and nori chips.

How to make the Jappie dog

1. Heat the hotdog on a grill on all sides and briefly warm the bun in the oven.
2. Fill the pipette ±3 cm with Kikoman’s less salt soy sauce, green label. Do this by first squeezing out the air with your thumb and index finger, then letting it fill completely with soy sauce.
3. Cut a 2 cm slit down the middle of the warm bun and spread a tablespoon of wasabi mayonnaise into the bottom of the slit, followed by the grilled hotdog and the tablespoon of sesame dressing.
4. Now quickly finish with the Japanese furikake seasoning and distribute 4 dots of Sriracha chili sauce over the dog. Finish with the chips crumble.
5. Insert the filled pipette into the dog and serve on a rectangular plate.

With thanks to Lotto, the initiator of this truckers’ lunch.

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