Togarashi & Korean BBQ Bao Bun Hot Dogs

Directions

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1. Place the flour, baking powder, yeast, and sugar in a large bowl. Make a well, pour in the water, vegetable oil, and milk. Knead until the dough comes together.

2. Empty out onto a work surface and knead for 5 minutes or until smooth, adding extra flour a tablespoon at a time if the dough sticks to your palm. Return the dough to the mixing bowl, cover plastic wrap and rest at room temp until doubled in size (90min).

3. Once risen, transfer the dough to a work surface. ‘Punch down’ the dough by kneading it for a couple of minutes to remove air bubbles.

4. Roll the dough into a hot dog bun shapes and slice into 3-4 buns. Place each on baking paper, brush with vegetable oil.

5. Put Togarashi on a plate and roll the buns over the Togarashi. Cover again and allow to proof for 30minutes

6. Fill a wok one-third full with water and bring to a simmer. Place the bamboo steamer over the wok and steam buns (in batches) for 12 minutes. Turn off the heat and let rest for 5 minutes without lifting the lid. Buns can be made ahead and re-steamed to serve.

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1. In a medium mixing bowl, combine Maui Wowee, mayo, rice vinegar, soy, and sweet chili. Whisk thoroughly and consolidate into a squeeze bottle.

2. In a medium bowl combine Napa cabbage and shredded carrot. Gently squeeze 1/4 cup of slaw dressing into the bowl and toss by hand to coat. Set aside to build hot dogs with both the squeeze bottle and dressed slaw.

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1. In a small bowl, combine Korean BBQ blend, Tobasco, and sweet chili sauce. Mix well and set aside.

2. To lattice cut hot dogs, you need a sharp knife. Simply slice 1/4" diagonal cuts in one direction all the way down the dog, then go the opposite direction all the way down. Repeat on opposite side of the dog.

3. Pre heat a grill to medium high and add hot dogs.

4. Baste hot dogs with Voodoo sauce and turn over to caramelize the glaze. Repeat every two minutes until the lattice cuts spread and dog is cooked to your liking.

5. Repeat on all hot dogs then get ready to build (And finally eat).

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1. While Bao Buns are still warm, use a paring knife to gently split down the middle taking care to not cut more than halfway through each bun.

2. Place a generous pinch of Maui Wowee slaw in the bun followed by the Korean BBQ Voodoo glazed glizzy (lattice cut hot dog).

3. Top with more Maui Wowee sauce and green onion curls.

4. Summon the troops to basque in the glory of what you made for them. It isn’t a 10hr brisket so they should be happy.