Hot Dogs, Rice and Eggs
Create Cooking Challenge 2016 winner Jaime Isobe shares his family's favorite comfort food: hot dogs rice and eggs.
Recipe Ingredients
- - 2 cups Japanese or short grain rice, cook according to package
- - Water
- - Sesame oil or light olive oil
- - 4-6 all beef hot dogs (Kosher preferred)
- - 1 ½ TBSP sugar
- - 3 TBSP soy sauce
- - 2-4 eggs, cooked to your liking
Recipe Instructions
- Cook 2 cups of Japanese short grain rice according to the instructions on the package. You can add slightly more water to ensure that the rice is sticky.
- Oil the inside of a hamburger patty press and form a ½ - ¾ cup of hot, sticky rice into buns. Be sure to compress the rice very tightly so that it keeps its shape.
- Brush both sides of the rice bun with sesame or light olive oil, lightly season with salt, and fry in a pan until golden brown on both sides. About 7 minutes per side.
- Cut the hots dog length wise, lay flat, and score both sides to prevent the dog from curling. Brown in a dry pan on both sides. Turn the heat down to medium and add in the sugar. Lightly caramelize the sugar before adding in the soy sauce. Mix until the sugar is dissolved and reduce to a thick glaze consistency.
- Cook the eggs to your liking. Enjoy them sunny side up, scrambled, over easy, poached, hard boiled etc. Assemble by laying the egg(s) and 2 split hot dogs on top of a rice bun. Drizzle with the hot dog glaze and top with the second rice bun.