Japanese corn dogs

Name: Japanese corn dogs
Yield: 6 servings
Cuisine: British
Ingredients: Vegetable oil (or neutral oil) enough to cover battered hot dogs; 4 hot dog or frankfurters, cut in half; 300 g Japanese hotcake (pancake) mix; 200-250 ml water or milk (use more or less); 300 g cake flour (or low gluten or protein flour); 1 teaspoon baking powder; 200-250 ml water or milk (use more or less); 1 egg; Mustard; Ketchup

Nadine Schweitzer @deanyeatsworld

On our honeymoon trip, this is when I experienced my first corn dog straight after New Year's Eve in the early morning of New Year's day. We decided to venture out of our hotel room and walk around.

It was buzzing in Shibuya and we got peckish and came across a corn dog stall. We waited patiently in line and there were so many different combinations. You could have it with just batter, batter and panko breadcrumbs or even with cheese or potatoes.

I opted for the plain batter one. The hot dog gets coated very thickly in it and is then shallow fried until golden brown on the outside. It is served with mustard and ketchup sauce.

It's so tasty and such a great snack to make. To remind ourselves of our trip we decided to make it at home.

Here is my version of the Japanese corn dog.

#corndog
#japanese
#japanesesnack
#snack
#hotdog
#ChristmasGift

On our honeymoon trip, this is when I experienced my first corn dog straight after New Year's Eve in the early morning of New Year's day. We decided to venture out of our hotel room and walk around.

I opted for the plain batter one. The hot dog gets coated very thickly in it and is then shallow fried until golden brown on the outside. It is served with mustard and ketchup sauce.

It's so tasty and such a great snack to make. To remind ourselves of our trip we decided to make it at home.

Here is my version of the Japanese corn dog.

#corndog
#japanese
#japanesesnack
#snack
#hotdog
#ChristmasGift

Nadine Schweitzer @deanyeatsworld

On our honeymoon trip, this is when I experienced my first corn dog straight after New Year's Eve in the early morning of New Year's day. We decided to venture out of our hotel room and walk around.

I opted for the plain batter one. The hot dog gets coated very thickly in it and is then shallow fried until golden brown on the outside. It is served with mustard and ketchup sauce.

It's so tasty and such a great snack to make. To remind ourselves of our trip we decided to make it at home.

Here is my version of the Japanese corn dog.

#corndog
#japanese
#japanesesnack
#snack
#hotdog
#ChristmasGift

On our honeymoon trip, this is when I experienced my first corn dog straight after New Year's Eve in the early morning of New Year's day. We decided to venture out of our hotel room and walk around.

I opted for the plain batter one. The hot dog gets coated very thickly in it and is then shallow fried until golden brown on the outside. It is served with mustard and ketchup sauce.

It's so tasty and such a great snack to make. To remind ourselves of our trip we decided to make it at home.

Here is my version of the Japanese corn dog.

#corndog
#japanese
#japanesesnack
#snack
#hotdog
#ChristmasGift

Saved

Ingredients

6 servings

Vegetable oil (or neutral oil) enough to cover battered hot dogs
Sausages:
4hot dog or frankfurters, cut in half
Pre mixed batter:
300 gJapanese hotcake (pancake) mix
200-250 mlwater or milk (use more or less)
Making own batter:
300 gcake flour (or low gluten or protein flour)
1 teaspoonbaking powder
200-250 mlwater or milk (use more or less)
1egg
Garnish:
Mustard
Ketchup

Saved

Steps

1

In a pot or tempura pot add the vegetable oil. Heat the oil between 150-160 degrees. Tip: to check if the oil is ready and hot enough, dip a chopstick into the oil. If it bubbles it is ready to use.
2

Cut the hot dogs in half (optional, depending on size). Poke skewers through the middle of the hot dogs and transfer onto a baking tray.
3

Pour pancake flour into a large mixing bowl. Add water a tiny bit at a time. Keep adding until the batter is to desired consistency. Tip: the batter consistency should be thick. If it is too thin the batter will not stick to the hot dog.
4

Transfer the batter into a large tall cup. This helps to ensure that the hot dog is evenly coated. You may need to dip or turn the hot dogs in the batter to get a nice even coating. Once the hot dog is evenly coated drip off any excess batter and quickly and gently transfer into the oil.
5

As the corn dogs cook they will surface to the top and flat. Use tongs or chopsticks to constantly rotate and hold the hot dogs in place to ensure they fry and brown evenly. Once corn dogs have fried evenly to golden brown all around, transfer to a pre lined baking tray with paper towel to soak off the excess oil.
6

Transfer corn dogs onto a serving plate and serve with mustard or ketchup and eat immediately white pipping hot.

Saved

Cooksnaps

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Nadine Schweitzer @deanyeatsworld

on January 01, 2021 10:32

👩🏻‍💼My name is Deany👩🏻‍🍳 Homecook🇬🇧 Cookpad Ambassador📍🇬🇧🍴Loves to eat & cook food at homeBe creative, experiment and come up with new foodie ideasInspire others with my recipes and share my passion for food🍽📝my recipes from around the 🌍Quote: "Food from the heart".Follow me for daily cooking and eating updates on my Instagram:👇🏼https://www.instagram.com/DeanyEatsWorld/