- 1 hour ago
Ever wondered what a hot dog looks like around the world? Epicurious brings together 13 chefs from 13 countries to showcase their hot dog recipes. From Colombian papas and pineapple sauce to Korean corn dogs, discover how cultures around the world transform the classic hot dog into something mouthwatering.
Category
🛠️
LifestyleTranscript
00:01You're about to see 13 chefs from 13 different countries make hot dogs.
00:13Colombian hot dogs are the best, period.
00:16I'm not going to discuss this with anybody because it's fine everywhere.
00:20It's eating from everyone.
00:22It is something that you share with friends.
00:24It's also something that you can find at any time, like late hours in Colombia.
00:28And we are super creative about the ingredients and about the different toppings and about different sizes.
00:34For the matter of this recipe, we're going to use this cast iron grill.
00:38This is the size of American hot dogs.
00:41And I remember the first time that somebody offered me a hot dog and they gave me this with mustard and ketchup.
00:48And I was, what is that?
00:49We put so many different toppings in our hot dogs.
00:52But this specific one is from where I'm from, Barranquilla, Colombia.
00:56Lettuce, sausage.
00:58I'm going to put what we call tartar sauce, which there's not anything about a traditional tartar sauce.
01:04Just some mayo, cilantro, green peppers.
01:07I add yuzu kosho.
01:09That's just me.
01:10And then queso fresco or queso costeño is the way that we call it back home.
01:15And then I put the second sauce, that is mayo ketchup or salsa rosada, as we call it back in Colombia.
01:22And the other thing is these potatoes, papitas foforitos.
01:27I usually smuggle from Colombia and I have to give a shout out to my friend, Mark, for bringing 40 pounds of these guys for me.
01:35Pineapple sauce.
01:36This is my recipe with pineapple and black beer.
01:41And then the traditional hot dog in Bogota, in the center of the country, it can have some of these elements, but using something similar like the American coleslaw.
01:54Pink sauce.
01:55It has to be a lot.
01:57It has to be exuberant.
01:59And then you put some a little bit of cheese, papitas, the pineapple sauce, and the quail eggs.
02:06And then the whole idea of the quail egg is that you just dump it a little bit on the sauce and you eat it like this.
02:17So you feel the crunchiness of the lettuce, the garlicky deliciousness of the green sauce, the crunchiness of the potato.
02:25How beautiful it is.
02:27It's something that is as American as the hot dog and we make it ours with the different ingredients with our creativity.
02:34So Brazilian hot dogs are loaded, messy, and delicious.
02:40We call it cachorro quente prensado.
02:43Pressed hot dog.
02:44That's why I have like a panini machine.
02:46You must be wondering.
02:47Because they're so loaded and so messy, we need to press everything so we can bite it.
02:53Growing up, I was like going out with my friends, going to clubs.
02:56So on the street, we have like all these food carts.
03:00That's where we stop after like dancing the whole night to grab our like hot dogs.
03:05Because I'm going to press it, I need to put the condiments inside.
03:08So ketchup and mayonnaise.
03:10Here I have mashed potatoes.
03:13Also we have like our famous like catupiry.
03:15It's like a soft cheese.
03:17It's our version of cream cheese, but way better.
03:21Grab the sausage.
03:23We boil them.
03:24I'm going to put it here, my panini machine.
03:29Cachorro quente prensado, it's very common in São Paulo.
03:32Because I grew up in São Paulo.
03:34If they don't do it in Rio de Janeiro, don't be mad at me.
03:37If you've been to São Paulo and you've been out, I'm sure you've tried it before.
03:41If we like to add like short string potato too, so add like potato on potato.
03:45So it's loaded with carbs.
03:48The guys just make it on the street carts.
03:50They're going to be proud of me.
03:52But also every time I was eating it, I was drunk.
03:55So I don't really remember how it looks.
03:58Oh my God.
03:59This is for the teenager ghee.
04:02Mmm.
04:04Yeah, that's it.
04:05I did a good job.
04:06I think if I was sober back in the day, I would never have one of those hot dogs.
04:11Korean hot dog is actually a street food and you go around the street vendors and they have so many creative ways that they do it.
04:23The dish itself can be sweet and savory, which makes it, I think, its own uniqueness.
04:30Take a hot dog and start skewering it.
04:33You don't need any fancy skewer.
04:35You just need a chopstick.
04:37I'm using cheddar cheese.
04:39Wrapping the cheese around the sausage.
04:41What sets apart Korean hot dog, American hot dog is buns.
04:45Whereas this requires a batter.
04:47And this one is my sourdough starter.
04:50It's just to help texture.
04:52The batter needs to be thick enough to attach to hot dog.
04:56If it's too wet, when you're frying it, the cheese comes out.
05:00I'm going to be putting hanko around it.
05:03The oil temperature is at around 3.30ish.
05:06And then after it gets fried, you got to make sure there's a sugar coated.
05:11And you may think a hot dog with the sugar? Crazy.
05:14Trust me, it really works.
05:16The ketchup and then honey mustard.
05:19I feel like I've accomplished something.
05:21Man, maybe I should start working for street vendors.
05:26What I'm about to make, a Japanese hot dog called Takosan Winner.
05:33It's an octopus-shaped sausage.
05:36Definitely having this, like, octopus-shaped sausage into a bento box is a status.
05:40That means your mom cares about you.
05:42This is a kurobuta sausage made with pork.
05:46So yeah, this is for a full size.
05:48And now this is like a baby.
05:50Now this is nowhere near looking close to octopus.
05:53But wait for it.
05:55Ah, look at this!
05:58Half of sausage is going to be sauteed with oil.
06:03Now you got the sauteed and boiled octopuses.
06:09So, this is my personal bento box with some rice in.
06:14And I wanted to make a little, like, slanted ledge so that I can lay octopus on top of it.
06:21And this is my house-made tamagoyaki, Japanese egg omelet.
06:25I made this one with a little bit of dashi, mirin, sake, sugar, and also a touch of soy sauce.
06:31One long, one short.
06:33And just a touch of greens.
06:36And umeboshi, plum.
06:39It's usually wrapped in like this.
06:41With taida furoshiki, which is a Japanese cloth.
06:46Perfect lunch for five years old, seven years old.
06:50And once you're over 30, that's when you're going to start actually really liking the bento box.
06:55So, hog dogs in France, we got two styles of hog dogs.
06:59We have, I call it like a street style.
07:01They have kind of a machine.
07:03They poke the baguette on it and create a hole.
07:06Squeeze some Dijon mustard or ketchup.
07:08And they just put the Francfort sausage inside.
07:12The one we're going to do today is more like a Parisian bistro size.
07:16I have a mix of Emmental cheese and Gruyere here.
07:20Some creme fraiche.
07:22We're going to put an egg yolk to it.
07:25A nutmeg.
07:26Some black pepper.
07:28When you have your mix like this, you take your baguette.
07:33You cut the top and you remove a little bit of the bread inside.
07:37We're going to add Dijon mustard inside.
07:40And now we're going to add a franc sausage.
07:44Typical from Germany, that's made with pork.
07:47Some place you're going to get just one franc and some you're going to get two franc like that.
07:52So now you want to add your mix.
07:57And after that, you're going to put it under the broiler until it's golden.
08:02It looks amazing.
08:03It's very moist still and crispy at the same time.
08:07Beautiful.
08:08You have the smokiness of the franc.
08:12The crunchiness of the baguette.
08:14The richness of both cheese, you know, the Emmental and the Gruyere.
08:17The balance with the Dijon mustard brings a little bit acidity.
08:22It's really good, actually.
08:26Grace Papaya is, in my opinion, the best hot dog you're going to get in New York.
08:31You can get like two hot dogs and papaya juice.
08:34I mean, it used to be when I was growing up, it was like $1.75.
08:37The hot dogs are banging.
08:38And it's a New York City institution.
08:40You know, other than the guys that you'll see in Central Park.
08:43The hot dog stands.
08:44Those are, those are fine.
08:46But in my personal opinion, I would rather get like the snap of a grazed papaya
08:51because they're cooking those on a plancha versus like boiling them in water.
08:55So I'm doing something inspired by that.
08:58So for me, it's always if you can, if you have the time, toast your bun.
09:01I'm using Hebrew National all beef casing hot dog.
09:05I don't like the skinless ones.
09:07I like them to have some snap to it.
09:09This is a good telltale sign when they have these little flaps on the end.
09:12Let's do a classic hot dog.
09:15Maybe something you're going to have just at your baseball game.
09:19If you want to get New York with it though, which I always do.
09:22We're just going to do an ode to grazed papaya.
09:24So the saucy onions, it's basically onions cooked down and like everything you would need to make ketchup.
09:30Tomato paste, a bunch of different spices.
09:33I put in some adobo.
09:34And just to kind of like gild the lily, I want to top it with some chopped scallions.
09:40Love a grilled hot dog.
09:43Love the little toast on the bun.
09:45I think I nailed the saucy onions.
09:47Maybe it's in my blood.
09:48Just being from New York.
09:49Hot dog in Nigeria is, we call it Shawama.
09:55Let me put it that way.
09:56We have to have the hot dog in it.
09:58So that's what makes it more Nigerian.
10:00I won't be surprised if the Turkish are the one that brought it.
10:03Because we have a lot of Turkish population in Nigeria.
10:06So I'm going to tenderize the beef.
10:09I'm going to add a little salt.
10:12Oh, it's Maggi.
10:14I mean, in Nigeria I put Maggi in everything.
10:17It's a sweet food.
10:19You have it in every corner, every beer parlor half.
10:22Before it used to be like, only for the elite.
10:25But now everybody tastes it and loves it.
10:28Or maybe we have more elite.
10:29Let me add it that way.
10:31Put my hot dog too.
10:32Beef.
10:33Some Nigerian eat pork, but majority don't.
10:35It's religion and culture too.
10:38This is pita bread.
10:39We use the same thing in Nigeria.
10:41And then you just slice it down.
10:43Then we start with mayonnaise.
10:45Usually we use spicy one.
10:47Just like everything has to have Maggi.
10:49One way or the other, everything has to be spicy.
10:51Fresh tomato, cabbage and onions.
10:54So my hot dog will go straight.
10:56But it literally has to be centered.
10:58Every part of it you bite, you bite some hot dog.
11:06It's fucking good.
11:08Damn.
11:10We are obviously doing a merguez frit.
11:13If you're familiar with Algeria and French.
11:16We love merguez frit.
11:18So merguez frit is a hot dog.
11:20Do love making it every Sundays.
11:24If you go for, you know, soccer game, birthday party.
11:28You're always going to find, in the household of Algeria,
11:31a merguez sandwich.
11:33We personally make our own sausage with the right spice
11:36and 100% lamb.
11:38And I'm going to add some French fries because I love bread,
11:41fries and sausage.
11:43Yeah, it looks like a cheese, but it's soft at the same time.
11:47And crispy too.
11:49So I guess it's almost ready now.
11:52I'm going to turn it off.
11:54I want to overcook the lamb.
11:57Yeah, because it's the fat.
11:59Voila.
12:00So I am going to toast the bread into the fat.
12:04Give it a little massage.
12:06Voila.
12:08Harissa mayo.
12:09Fresh cilantro.
12:11Frites.
12:12The sausage.
12:15And there you go.
12:21Delicious.
12:22I almost said the F word, but I don't need to say it.
12:25So what we're making right now is called Johnny hot dog.
12:31This is not going to look like any of the hot dogs.
12:34You're going to probably see in the video.
12:35It was invented by a guy named Vijay Singh Rathor
12:38because he was really upset that a hot dog vendor at the movies shut down
12:43and he wanted to pay an homage by having his own hot dog.
12:46And this is what he came up with.
12:47So I have boiled and grated potatoes.
12:50I'm going to go in with a little bit of green chopped chilies.
12:53Fresh cilantro.
12:54Red chili powder.
12:55Just for that little bit of color.
12:56Some turmeric.
12:57I have some garam masala, which is a blend of whole Indian spices
13:02which have a certain sense of heat to them.
13:04So it's got black pepper and it's got cloves and cardamom and cinnamon.
13:07And the word garam literally translates to hot.
13:10I have salt.
13:12And then what I have with me right now is besan or gram flour.
13:16It's not the same as chickpea flour.
13:18It's made with chana dal.
13:20The potatoes have a lot of moisture.
13:21It's going to pull it all together and it's going to make me form really nice, strong and solid cutlets.
13:27This is actually a very traditional thing.
13:29It's called aloo tikki.
13:30It's just some sort of a potato cutlet.
13:32And I'm just going to shallow fry these.
13:34The potatoes are cooked, but this is just going to help form a nice little crust.
13:37I have some accompaniments.
13:39I have some tamarind chutney and I have some green chutney made out of green chilies and mint and cilantro and ginger and garlic.
13:45Thinly sliced red onions.
13:48And then these get cooked again.
13:51Press them lightly and just toast them.
13:54Traditionally, they just serve with tomato ketchup.
13:57Chutneys, a little bit of each.
13:59And then you just finish it with the onions.
14:04The bread's crispy.
14:05The potato is delicious.
14:07Doesn't look, taste at all like a conventional hot dog, but it's equally delicious.
14:12And India's great contribution to the world of hot dogs, I guess.
14:16I'm going to make Hong Kong style hot dog buns.
14:19These are served for breakfast or for afternoon tea.
14:23They are very soft and has a hint of sweetness.
14:27So I have some pre-made doughs.
14:30I'm going to roll it into a thin long strip.
14:33Baked goods came to Hong Kong.
14:36They are heavily influenced by British baking traditions
14:39and also some baking cultures from Russia and European countries.
14:46So these sausages come in a package.
14:48They are made with chicken flour and seasonings to imitate like ham flavor.
14:53So they come into these like little tubes.
14:56And you can take them on the go as a snack.
14:59And you just eat it on the go.
15:01We're going to prove this for 30 minutes.
15:03It will double in size.
15:05You can see they are soft and fluffy.
15:08Now I'm going to brush some egg wash to add a extra shiny color when it's baked.
15:14And this is a Chinese touch.
15:16I have some scallions soaked in oil.
15:19The oil will prevent the scallions from drying out too much in the oven.
15:23And once they're done, they'll be puffy and golden.
15:26So we're going to garnish the buns with some mayo.
15:29Going to add a silky smooth texture.
15:32And it's a little bit tangy as well.
15:34So I have some meat floss here.
15:36These are dried and fried shredded pork.
15:40It has a really nice sweet and savory taste.
15:49Oh my God.
15:50The hot dog buns are savory and sweet and also very soft.
15:55It really takes me back to my childhood.
15:58Delicious, perfect, and then satisfying.
16:01Okay, so hot dogs in Turkey came to Turkey once the Turkish people who migrated to Europe,
16:07specifically Germany, brought back the sausage culture after they became a part of street food.
16:13So this is a version that my mom used to cook for us.
16:16She made this a little more nutritious.
16:19So I'm going to make tomato sauce, which is kind of a base for many Turkish dishes.
16:25I want to see my onions get translucent.
16:29I'm going to add my peppers now.
16:32Okay, tomato goes in.
16:34Okay, so these are the hot dogs that are the most common in Turkey.
16:37They're the same as American hot dogs.
16:39They're made of beef, precooked.
16:41This could be served just like this.
16:43But we're going to make a sandwich.
16:45So I use the potato buns here.
16:47We call it fake bread.
16:49I am 100% allowed to say it.
16:51I bake for a living, so.
16:54It's pretty good.
16:56They are kind of like sloppy, sloppy joe.
16:59The bread soaks up all the sauce, which is very delicious.
17:02It's a very nice, a little smoky hot dog.
17:04We're making sop sauces, hot dog soup.
17:08I eat this sop sauces normally after school.
17:11We use beef hot dog because Indonesia's majority population is Muslim.
17:17Onion powder, garlic powder, coriander powder, nutmeg.
17:22The most important spice for Indonesia.
17:25I like to put scallion in the boiling water to get it soft.
17:31Cilantro, fried shallots, chicken bouillon, salt, a little bit of sugar, pasta, potato.
17:41This is already cooked.
17:43Green beans, it's already cooked.
17:45In Indonesian, we call it buncis.
17:47It's a very cute name for a vegetable.
17:50Carrots, already cooked.
17:52To cook sop sauces, it takes around 30 to 45 minutes.
17:59And then we garnish it.
18:02Cilantro, scallion, fried shallots, and lime.
18:08Oh yeah, the hot dog tastes so good in the soup.
18:17The best way to cook hot dog.
18:21Usually people eat hot dogs in Ukraine.
18:24It's like a street food.
18:26So we just eat it because it's delicious and it's fast.
18:30To make a Ukrainian hot dog, we take a brioche bun.
18:33We toast it with the butter.
18:35Then we take Ukrainian veal hot dog from our neighbor East Village Meat Market,
18:40which makes all the meat in a very traditional way.
18:44A carrot slaw is a very classic Ukrainian topping.
18:47It has garlic, mayo, and salt and pepper.
18:50Simple and tasty.
18:52I will go with the mayo first.
18:54This is special Ukrainian spicy mustard.
18:57And a ketchup.
18:59The garlic, carrot, slaw, the ketchup, the mustard, and this veal hot dog.
19:08Perfect combination.
19:09Tastes delicious.
19:10Mmm.
19:11Mmm.
19:12Oh my God.
19:13It's good.
19:14I think we should do that in New York.
19:16Vilma, perfect week.
19:18Perfect.
19:19Yeah.
19:20Perfect.
19:21Perfect.
19:22.
Recommended
20:09
|
Up next
1:04
26:25
3:07
0:52
2:05
0:27
0:27
1:45
11:14
21:44
15:03
10:22
35:07
14:39
10:04
14:17
Be the first to comment