Japadog is a Vancouver hot dog stand with Japanese toppings. Its Terimayo puts teriyaki sauce, Japanese mayo, fried onions and seaweed on a beef sausage.

Noriki Tamura started Japadog in January 2005, and its first location, still a trailer at 899 Burrard Street, stands in downtown Vancouver. A second stand opened in 2009, and in 2010 a sit-in restaurant joined the three stands; it is now the shop at 530 Robson Street. Japadog opened its first US location in 2011, and its media page lists Anthony Bourdain among the celebrities who have eaten there. The menu offers the Terimayo on all-beef, wagyu and spicy cheese smokie sausages.

Where to eat Japadog in Vancouver

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Make it at home

Serves Serves 420 minEasy

Ingredients

  • 4 kurobuta pork or all-beef hot dog sausages
  • 4 soft white hot dog buns
  • 4 tablespoons Japanese teriyaki sauce
  • 4 tablespoons Kewpie mayonnaise
  • 2 tablespoons dried nori seaweed flakes, kizami nori
  • Neutral oil for the griddle
  • Pickled ginger to garnish, optional

Method

  1. Heat a heavy skillet or griddle over medium heat with a thin film of neutral oil.
  2. Score each sausage diagonally three times. Cook on the griddle 3 minutes per side until charred and split.
  3. Split the buns horizontally without cutting through. Toast cut-side down for 30 seconds on the griddle.
  4. Lay a sausage in each bun. Drizzle teriyaki sauce in zigzag across the top.
  5. Pipe Kewpie mayonnaise alongside the teriyaki. Sprinkle kizami nori across the surface.
  6. Eat hot at the counter with a side of pickled ginger if you have it.

Editor tip. Kewpie mayonnaise (the egg-yolk-rich Japanese version) is essential. Standard mayonnaise tastes flat against the umami of teriyaki.

Common allergens: Gluten, Egg.