Bacon-Wrapped Hawaiian Terrier-Ki Dog
Food and Drink

Tokyo Doggie Style, Chef Keith Yokoyama and Allie Yamamoto, Los Angeles, CA. Recipe from FOOD TRUCK ROAD TRIP—A COOKBOOK by Kim Pham, Philip Shen, Terri Phillips. Page Street Publishing/November 2014. Used with permission.

Bacon-Wrapped Hawaiian Terrier-Ki Dog

"A world class beef hot dog wrapped in bacon with a Hawaiian flair!"

Serves: 1


1 all-beef hot dog

1 strip thinly sliced bacon

1/2 ounce fresh pineapple


1 New England–style hot dog bun

Wasabi mayo

Teriyaki sauce

Aonori flakes (seaweed flakes)

Kizami nori (shredded seaweed)

Wrap the all-beef hot dog with a slice of bacon and grill in a pan over high heat for 3 to 4 minutes, until the bacon is cooked on all sides. Cut the pineapple into ¼-inch rings. Grill the pineapple rings on both sides and cut into bite-size pieces.

Spread butter on both sides of the hot dog bun and toast for 2 to 3 minutes, until it turns golden brown on both sides.

Place the bacon-wrapped hot dog in the bun with the grilled pineapple on top. In a zigzag motion, drizzle wasabi mayo and then teriyaki sauce. Sprinkle the aonori flakes and kizami nori on top.