This Shoyu Hot Dog recipe was first shared with me by Doug, who remembers his mom making it often. It’s a classic comfort snack in Hawai‘i and delightfully simple to prepare.
The sauce is just two equal parts: shoyu (soy sauce) and sugar. Some variations add a touch of ginger for brightness, but I followed Doug’s nostalgic version to keep the flavor authentic.
Traditionally, these are served over plain white rice. Another popular presentation is hot dog musubi, which wraps the flavored hot dog in rice and nori. I made musubi for a fun twist.
Ingredients
- 1/2 cup shoyu (soy sauce)
- 1/2 cup sugar
- hot dogs (quantity as desired)
Directions
1. In a saucepan over medium heat, combine the shoyu and sugar. Stir continuously until the sugar dissolves and the mixture is smooth.
2. Add the hot dogs to the pan. For large hot dogs, slice into coins for quicker, even coating. Alternatively, slice a long hot dog lengthwise and cook it cut-side down to caramelize the surface.
3. Watch the pan closely. Remove the hot dogs when the shoyu-and-sugar mixture begins to thicken and glaze the meat. Avoid burning the sauce or scorching the hot dogs.
4. Serve the hot dogs over steamed rice, or assemble musubi by pressing a portion of rice, placing a glazed hot dog on top, and wrapping with nori.
Video
Recipe
Shoyu Hot Dogs Recipe
10 minutes
10 minutes
Method
Ingredients
- ½ cup shoyu
- ½ cup sugar
- hot dogs
Method
- In a saucepan over medium heat, pour the shoyu and sugar. Stir continuously until the sugar is fully dissolved.
- Add the hot dogs. Slice large hot dogs into coins or split lengthwise and cook cut-side down for a caramelized surface.
- Remove the hot dogs when the shoyu and sugar mixture begins to thicken slightly and glaze the meat. Avoid burning the sauce.
- Serve over steamed rice or shape into musubi by pressing rice, topping with a glazed hot dog, and wrapping with nori.