The Japanese hold onto their soy sauce like we do our ketchup. Almost. We don’t put ketchup on everything, just some things. And we have a wider variety of dipping sauces than they do.
I’d like to think that the Japanese don’t require soy sauce with everything, but how would I know? Even living in Hawaii one might think that I would know that, but I don’t. I’m not a big fan of salty, though I do on occasion enjoy it. Shoyu sauce the Japanese say. There are types more robust and complex in flavor than your regular diner table variety soy sauce, but I don’t go out of my way to buy them any more. If there was a market nearby, maybe.
If I need soy sauce in a recipe I’m developing, I use what’s available within walking distance.
So, no there isn’t any soy sauce or anything that can be identified as Japanese on this sandwich, except maybe Japanese cucumber, aka English cucumber or burpless, or seedless.
What makes it Japanese is the look. The look is important. The colors. The textures. All Japanese all the way.
This is my Japanese hot dog that I made for lunch today.
You’ll like it.
Come on… yes you will.
Parmesan cheese on a hot dog with Kalamata olive and that’s Japanese?
Yup.
Can You Follow Instructions?
Use a common hot dog bun that looks and textures a little reminiscent of Chinese steamed buns in texture. Oops. Don’t Japanese make steamed buns too? Yes they do. We’re in the clear here.
Microwave a Lightlife Smart Dog veggie hot dog – no frying for low-fat.
Squirt some prepared yellow mustard in bottom crease of inside of bun.
Place hot dog in center.
Squirt more mustard on insides of bun next to hot dog and on top of hot dog.
Top mustard with beet horseradish.
Chop onion, cucumber, tomato and sprinkle on horseradish.
Chop Kalamata olive and sprinkle over all.
Spoon 1 teaspoon of vegan parmesan shaker cheese over top of everything – like snow.
Eat with pleasure.
FAT-FREE CHEF™ 