Are you looking for an exciting and delicious Japanese-style hotdog recipe? Then you have come to the right place! Terimayo Japanese hotdogs are a unique and flavorful twist on the classic American hotdog. This recipe combines the savoury flavours of teriyaki sauce and mayonnaise, along with the umami taste of seaweed, to create a delicious and unique hotdog experience. These flavours create a delicious and unique hotdog that your family and friends will love.
- 2 tablespoons teriyaki sauce
- 2 tablespoons mayonnaise
- 1 teaspoon sesame oil
- 2 sheets of nori (dried seaweed)
- 8 hotdog buns
- 8 hotdogs
- 1 cup shredded cabbage
- Preheat your oven to 375°F.
- Spread 1 teriyaki sauce and 1 tablespoon of mayonnaise on each hotdog bun.
- Place the hotdogs in the buns and wrap each one with a sheet of nori.
- Place the wrapped hotdogs on a baking sheet and bake in the oven for 10 minutes.
- Remove the hotdogs from the oven and top them with the shredded cabbage.
- Drizzle the sesame oil over the hotdogs and serve.
Uses/Benefits of Seaweed
Seaweed is a nutritious and healthy ingredient often found in Japanese cuisine. It is rich in minerals like iodine and magnesium, as well as vitamins A, B, and C. Seaweed is also a great source of dietary fibre and protein. Eating seaweed regularly can help to boost your immune system, regulate your metabolism, and improve your overall health and well-being.
If you are looking for a delicious and unique twist on the classic American hotdog, try making Terimayo Japanese Hotdogs. This recipe is an exciting and flavorful way to enjoy a hotdog. Be sure to use the highest quality ingredients, such as seaweed, teriyaki sauce, mayonnaise, and sesame oil, to ensure the best flavour and texture. Try ordering a bottle of Herbal Vinyard's organic seaweed supplement to add a nutrient-rich boost of minerals and vitamins to your dish. Visit www.herbalvinyard.com to learn more and order your supplement today.
- Fleurence, J. (1999). Seaweed proteins: biochemical, nutritional aspects and potential uses. Trends in food science & technology, 10(1), 25-28.
- Mabeau, S., & Fleurence, J. (1993). Seaweed in food products: biochemical and nutritional aspects. Trends in Food Science & Technology, 4(4), 103-107.
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