The most Japanese characteristics of street food: corn hot dog, sweet and crispy, with detailed method tutorial American hot dog practice is similar to corn hot dog, except for the following 3 aspects. 1. The size of the hot dog stick 2.The batter should be thick 3.The paste layer is uniform 4.The oil temperature is appropriate 5.The detailed steps of the hot dog ingredients are constantly rotated

Simple homemade corn hot dog (American hot dog アメリカンドッグ) recipe, just a few minutes to make, is the perfect snack for summer barbecues and parties.

Corn hot dogs are also known as American hot dogs

In Japan, people call the corn hot dog an American hot dog because it is a hot dog from the United States, which is very Japanese and English.

<h1>The American hot dog approach is similar to that of a corn hot dog, except for the following 3 aspects. </h1>

1. Unlike traditional corn hot dog recipes that use cornmeal and flour as batters, American hot dog batter is made from flour, eggs, sugar, baking powder, and milk (or water). The Japanese call it Hotcake Mix. So, technically, a Japanese-American hot dog is not a true corn hot dog.

2.Hotcake Mix is slightly sweeter because of its sugar content, and American hot dog breadcrumbs are sweeter than traditional corn hot dog breadcrumbs, just like the difference between pancake crumbs hot dogs and corncrumbs hot dogs.

3. Finally, American hot dogs use fish sausages (fish meat ソーセージ) instead of pork, beef, chicken, and turkey commonly used by corn hot dogs.

Fish sausage may sound a little strange, but honestly, fish sausage doesn't have the fishy smell you might think, which is a lighter hot dog because it doesn't have a strong meaty taste or smell. In short, it's not as bad as you might think.

5 Tips for Making the Perfect American Hot Dog

<h1>1. The size of the hot dog stick</h1>

The hot dogs sold in the general supermarket are very thick and long, and the small bamboo sticks are too thin to bear the weight, and wooden chopsticks can be used as hot dog sticks. I usually cut hot dogs into a few centimeters long, which is the typical length.

Alternatively, you can use popsicle sticks or toothpicks to make smaller sausages/hot dogs.

<h1>2. The batter should be thick</h1>

Even when we use a pancake batter, the consistency of the pancake batter is thicker than the regular batter. If the batter is too thin, it won't stick to the hot dog.

The consistency of the batter should be similar to that of mud (no other word can be found to describe consistency).

<h1>3. The dough is evenly layered</h1>

In order for a corn hot dog to look pretty, you need to make sure that the hot dog's dough is evenly layered. The secret to even coating is to pour the batter into a deep glass (or container) instead of dipping the long hot dog in a bowl of batter.

It's a very simple tip, but it's flawless. After dipping the hot dog in the batter, drip the excess batter from the tip of the hot dog, flip it quickly, and then immediately fry it in oil.

<h1>4. The oil temperature is appropriate</h1>

Compared to other fried foods, the oil temperature of fried corn hot dogs is relatively low. However, if the oil temperature is too low, the batter will absorb too much oil, so make sure the oil temperature is around 160-170 ° C.

If you are new to frying, it is recommended that you use a candy/fried thermometer or an instant reading thermometer.

Another trick is to check the oil temperature with chopsticks.

<h1>5. Keep turning the hot dog</h1>

When the corn hot dog begins to float on the surface of the oil, use chopsticks to constantly flip the hot dog, which helps the corn hot dog surface to form a uniform golden color.

Corn hot dog preparation

Preparation time: 15 minutes

Cooking time: 15 minutes

Total time: 30 minutes

<h1>ingredient</h1>

• 150 grams of Japanese Hotcake Mix (made from flour, eggs, sugar, baking powder and milk (or water))

• 100 ml whole milk

• 1 large egg

• 4 hot dogs/sausages

• Cooking oil (for frying)

• Ketchup

• Mustard

<h1>Detailed steps</h1>

1. Prepare all raw materials.

2. Depending on the size of the hot dog/sausage, cut each hot dog in half or 2/3 (save 1/3 to make a mini hot dog).

3. Insert chopsticks or bamboo skewers into each hot dog.

4. Take a large bowl and stir the eggs and milk well.

5. Add the pancake mixture (hotcake mix) and stir well.

6. Add 8~10 cm thick oil to a fryer (or enough oil to fully immerse the hot dog). Heat the oil over medium heat until the frying thermometer reaches 160-170 ° C (I use the instant read thermometer).

7. Pour the batter into a deep glass. Immerse each hot dog in the batter and turn until the hot dog surface is fully coated. Let the excess batter drip off so that the hot dog surface is evenly coated.

8. Spread the batter evenly over the hot dog and quickly put it into the hot oil. Immediately complete the remaining hot dogs with the same method.

Fry until deep golden brown, about 3 minutes. Be sure to keep turning the corn hot dogs to make them evenly colored.

9. Transfer to a tray or metal rack of oil-absorbing paper towels. You can fry 2 at a time and repeat the remaining hot dogs and batter.

10. Immediately serve the corn hot dog with tomato sauce and mustard and enjoy it.