by Evilyn on Wed Jan 18, 2012 6:22 pm
Okay, after the whole Japadog sensation I've decided to work on an at-home hack. If you're in the mood please try this out the next few days (because it's for a magazine, I'm only going to have this post up for a short while).
Sure, it's not fryalator-McDonald's fries, instead they're better-for-you oven fries. I wanted wasabi and aonori together because I love them. The miso sauce rocks. I also made the oroshi too, but the miso is so much tastier.
Veggies, use really big veggie dogs. Omnivores, I don't know what's in the things called hotdogs you guys eat, but try it with that too...
Veggie Hackadogs with Miso Sauce and Wasabi Aonori Ovenfries
Cooking Tip:
Get the fries in the oven before anything else. Prepare the wasabi topping, the miso sauce, and fry the cabbage in the first 20 minutes of baking the fries. The last 10 minutes the fries are baking, toast the rolls and heat up the hotdogs.
Ingredient tip: Look for wasabi powder and aonori flakes in Japanese grocery markets. The wasabi powder should have as few ingredients as possible; I use one that has just horseradish, spirulina (for greenish color), and turmeric (for I don’t know what). If you're near Japadog, you can go to Sunrise Mart right around the corner above St. Mark's Books.
Hotdogs with Miso Sauce and Fried Cabbage
Miso Sauce
¼ cup hot water
2 tablespoons white or yellow miso
2 teaspoons sugar
2 teaspoons arrowroot powder
Hotdogs and toppings
2 cups thinly shredded green cabbage
4 large veggie hotdogs
2 scallions, green tops only, thinly sliced
4 large crusty submarine rolls, about the same length of the hotdogs
1. In a small saucepan use a fork or a wire whisk to whisk together the hot water, miso, sugar, and arrowroot powder until smooth. Heat the mixture over medium low heat and simmer on low (don’t boil), stirring constantly until the sauce is thick and smooth, about 4 to 5 minutes. Remove from heat and set aside.
2. Heat a wok over high heat and spray with a few blasts of cooking oil spray or drizzle with 1 teaspoon of oil. Stir fry the cabbage until crisp-tender, about 3 minutes. Remove from heat. Split and toast the rolls, heat up the hotdogs (grilling in a cast iron pan is easy and tasty).
3. To assemble a hotdog, tuck a heated hotdog into a toasted roll. Top with tablespoon of miso sauce, a heap of fried cabbage, and a sprinkle of chopped scallions. Eat immediately!
Oven Fries with Wasabi & Aonori
2 pounds Russet baking potatoes (about 3 large 4 inches long potatoes)
2 tablespoons peanut or vegetable oil
2 tablespoons aonori (green seaweed flakes)
2 ½ teaspoons wasabi powder
2 teaspoons sugar
1 teaspoon sea salt or to taste
1 teaspoon rice vinegar
1. Preheat the oven to 475 degrees and line a large baking sheet with parchment paper.
2. If desired, peel the potatoes or scrub very thoroughly if you’d rather leave the skins on. Slice the potatoes into thin french fry shapes, no wider than ½ inch. In a large mixing bowl toss with the peanut oil and spread in a single layer on the baking sheet. If the sheet is too small for that, use two smaller baking sheets. Roast for 20 minutes, then use long handled tongs to stir and flip over and stir around the fries. Roast for another 8 to 10 minutes or until the fries are very crisp and well browned.
3. In a small bowl combine the remaining ingredients except for the rice vinegar. When the fries are done, transfer back to the mixing bowl. Sprinkle with rice vinegar, then with half of the aonori mixture. Toss the fries with the tongs, sprinkle with remaining aonori and toss thoroughly to coat. Serve immediately.
