{"id":8930,"date":"2019-04-23T17:41:46","date_gmt":"2019-04-23T17:41:46","guid":{"rendered":"https:\/\/healthyaging.net\/magazine\/uncategorized\/kimchi-balls-2\/"},"modified":"2019-06-17T15:07:36","modified_gmt":"2019-06-17T15:07:36","slug":"kimchi-balls-2","status":"publish","type":"post","link":"https:\/\/healthyaging.net\/magazine\/recipe\/kimchi-balls-2\/","title":{"rendered":"Yume Dog"},"content":{"rendered":"<div id=\"attachment_8931\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-8931\" class=\"size-full wp-image-8931\" src=\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2019\/04\/YumeDog-600.jpg\" alt=\"\" width=\"600\" height=\"900\" srcset=\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2019\/04\/YumeDog-600.jpg 600w, https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2019\/04\/YumeDog-600-200x300.jpg 200w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><p id=\"caption-attachment-8931\" class=\"wp-caption-text\">Yume Dog<\/p><\/div>\n<p><p class=\"back-link\"><a href=\"https:\/\/healthyaging.net\/magazine\/?p=8924&amp;preview=true\">Back to Food Article<\/a><\/p><\/p>\n<div class=\"recipe-card\"><\/p>\n<h3>Yume Dog<\/h3>\n<p class=\"servings\">Makes 4 servings<\/p>\n<ul>\n<li>4 hot dogs<\/li>\n<li>1\/2 tablespoon vegetable oil<\/li>\n<li>4 jumbo Hebrew National\u00ae kosher all beef franks<\/li>\n<li>2 cups, Tempura-Battered Onion Strings (see recipe below)<\/li>\n<li>4 tablespoons Wasabi Mayo (see recipe below)<\/li>\n<li>4 tablespoons Tonkatsu Sauce (see recipe below)<\/li>\n<li>\u00bc cup + 2 tablespoons Kimchi, pureed<\/li>\n<li>\u00bc cup shredded Nori<\/li>\n<\/ul>\n<p>Using a serrated knife, slice the buns from the top as opposed to the side. You will be laying the hot dog into the bun from the top, as you would layer lobster into a Connecticut lobster role.<\/p>\n<p>In a medium-sized skillet, heat the oil over medium heat and lay the hot dogs in the pan. Turn the hot dogs so that they cook on all sides. This should take about 4 minutes. Remove the hot dogs from the heat and transfer them to a separate plate.<\/p>\n<p>In the same pan in which you cooked the hot dogs, lay the buns, split side down, until they brown a little. Once they have browned, flip the buns to toast the other sides.<\/p>\n<p>Remove the buns from the pan and stuff the hot dogs into the buns.<\/p>\n<p>Lay the tempura-battered onion strings on top of the hot dogs. Then top the hot dogs with the wasabi mayo, tonkatsu sauce, and shredded nori.<\/p>\n<h3>Tempura-Battered Onion Strings<\/h3>\n<p class=\"servings\">Makes about 2 cups<\/p>\n<ul>\n<li>2 quarts vegetable oil<\/li>\n<li>1 yellow onion, sliced very thinly, widthwise, on a mandolin<\/li>\n<li>12 ounces Shiner Block\u00ae or another American-style dark lager<\/li>\n<li>1 cup dry Tempura mix<\/li>\n<\/ul>\n<p>To Make the Tempura-Battered Onion Strings:<\/p>\n<p>Pour the oil into a large, deep saucepan or pot, and heat the oil until it reaches 350 F degrees.<\/p>\n<p>Soak the sliced onion in the lager, and then remove it. Dredge the wet onion on the tempura batter. Gently shake the onion in a fine mesh strainer or colander to release any excess batter. When the oils reaches 350 F degrees, place the onion in the hot oil and fry it for 20 seconds, or until it is lightly browned. Remove the inion strings from the oil and place them on top of a paper towel-line plate.<\/p>\n<h3>Wasabi Mayo<\/h3>\n<p class=\"servings\">Makes 1 1\/2 cups<\/p>\n<ul>\n<li>1 cup mayonnaise<\/li>\n<li>2 tablespoons Dijon mustard<\/li>\n<li>2 tablespoons prepared wasabi paste (see Note)<\/li>\n<li>\u00be tablespoon lime juice<\/li>\n<li>\u00bd teaspoon sesame oil<\/li>\n<\/ul>\n<p>Place all the ingredients in a mixing bowl and whisk them together. Store the mayo in an airtight container in the refrigerator for up to a month.<\/p>\n<p>Note: if you are using wasabi powder, mix it with cold water to create a paste. The strength of the wasabi paste is the biggest variable in this recipe. The stronger the paste, the stronger the mayo. After you\u2019ve made the paste, taste it to make sure it\u2019s not overpowering. I recommend using a ratio of 1 teaspoon of wasabi powder to 1 teaspoon of cold water.<\/p>\n<h3>Tonkatsu Sauce<\/h3>\n<p class=\"servings\">Makes about 2 cups<\/p>\n<ul>\n<li>1 \u00bd cups tomato ketchup<\/li>\n<li>1\/3 cup soy sauce<\/li>\n<li>3 tablespoons Worcestershire sauce<\/li>\n<li>2\/3 cup brown sugar<\/li>\n<li>\u00bd cup sugar<\/li>\n<li>\u00bd teaspoon garlic powder<\/li>\n<li>\u00bd teaspoon freshly ground pepper<\/li>\n<li>1 \u00bd tablespoons cornstarch slurry (mix \u00be tablespoon cornstarch with \u00be\ntablespoon cold water)<\/li>\n<\/ul>\n<p>Place all the ingredients in a small saucepot and stir them together.<\/p>\n<p>Place the saucepan on the stovetop and bring the mixture to a boil.<\/p>\n<p>Once the mixture starts to boil, turn the heat down to a simmer.<\/p>\n<p>Simmer the mixture for 40 minutes. Do not overcook the mixture and let it reduce too much or the resulting sauce will be too salty.<\/p>\n<p>Store the Tonkatsu Sauce in an airtight container in the refrigerator for 4-5 days.<\/p>\n<p><\/div>\n<p class=\"author-credit\">Reprinted with permission from <a href=\"https:\/\/www.amazon.com\/gp\/product\/1454931213\/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=1454931213&amp;linkCode=as2&amp;tag=healagin09-20&amp;linkId=73250dfe1f3b1d6db47f6c682fcfc891\" target=\"_blank\" rel=\"noopener noreferrer\">The Peached Tortilla<\/a> \u00a9 2019 Eric Silverstein. Published by Sterling Epicure. Photography \u00a9 Carli Rene \/ InkedFingers.<\/p>\n<p class=\"back-link\"><a href=\"https:\/\/healthyaging.net\/magazine\/?p=8839&amp;preview=true\" target=\"_blank\" rel=\"noopener noreferrer\">Back to Food Article<\/a><\/p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>View recipe<\/p>\n","protected":false},"author":3,"featured_media":8931,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[35,112],"tags":[],"class_list":["post-8930","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","category-spring-summer-2019-recipe"],"acf":[],"_links":{"self":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/8930","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/comments?post=8930"}],"version-history":[{"count":4,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/8930\/revisions"}],"predecessor-version":[{"id":9179,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/8930\/revisions\/9179"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/media\/8931"}],"wp:attachment":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/media?parent=8930"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/categories?post=8930"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/tags?post=8930"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}