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Naga Dog

Photo: Kikkoman Sales USA
From: Chef Jet Tila, The Charleston, Santa Monica, CA. Yield: 1 serving.

1 red hot smoked sausage
1 hot dog bun
as needed, kimchi
as needed, takuan daikon (pickled daikon)
as needed, kizame nori (finely sliced seaweed)
as needed, spicy mayo (recipe follows)
as needed, wasabi mayo (recipe follows)
as needed, bottled katsu sauce
as needed, teriyaki sauce

Spicy Mayo:
½ gallon Japanese mayo
5 oz. (by volume) shichimi togarashi (Japanese 7-spice seasoning)
½ bottle yuzu kosho (chili and citrus seasoning)
1 17-oz. bottle sriracha hot chili sauce

Wasabi Mayo:
6 Tbsp. wasabi powder (horse-radish powder)
4.5 Tbsp. water
3 cups mayonnaise

For wasabi mayo: Combine wasabi powder and water until a paste forms. Whisk in wasabi paste and mayo and hold in a squeeze bottle.

For spicy mayo: Combine all ingredients.

For assembly: Warm sausage until cooked through; warm hot dog bun. Load the sausage link into the bun. Top with kimchi, takuan daikon, wasabi mayo, katsu sauce, and teriyaki.

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