Japanese-Korean corn dogs

Our friends introduced us to Korean corn dogs a couple years ago, and now we're hooked! Korean corn dogs are known for their cheesy filling and sweet, fluffy outer batter and cheesy filling. In this recipe, we give them the Japanese treatment! Our toppings are inspired by what goes on a typical okonomiyaki (savory Japanese pancakes)!

Ingredients (makes 6 corn dogs)

• 1 packet of dry yeast

• 3 Tbsp sugar (total)

• 1 cup water

• 1.5 cups + 1 Tbsp flour

• 1.5 tsp salt

• 6 mini hot dogs (alternatively, cut 3 hot dogs in half)

• 3 string cheese sticks, cut in half

• 1 Tbsp butter

• 1 8.75 oz can of corn

• 1 cup Panko bread crumbs

• Neutral frying oil (we use peanut oil)

• Toppings: Okonomiyaki sauce, Japanese mayonnaise, bonito flakes, aonori (powdered nori seaweed flakes)

Kitchen Tools

• Large deep-frying pot

• Frying pan

• Bamboo skewers (Note: you may need to cut them down to the appropriate length for your frying pot)

• Wire rack

Instructions

1. Mix the yeast with 1 cup water & 1 Tbsp sugar. Set aside and let the yeast do its thang for approximately 2 minutes.

2. Drain the corn, reserving the juices. Set aside.

3. In a medium-sized bowl, mix 2 Tbsp sugar, 1.5 tsp salt, 1.5 cups of flour, and reserved corn liquid. Add the yeast mixture into the bowl and whisk until combined. Cover bowl with a towel and let rest for 1 hour.

4. Meanwhile, skewer 1/2 cheese stick and 1 mini hot dog onto each stick. Powder with flour (approximately 1 Tbsp) to ensure the batter will stick. Let the powdered hot dog cheese skewers rest in the fridge.

5. In a frying pan, melt the 1 Tbsp of butter and add the corn over medium-high heat. Cook until corn starts to brown. Set aside and let cool.

6. Once cooled, fold the corn into the dough. Cover bowl with a towel and let rest for 30 minutes.

7. In a deep-frying pot, heat oil to 325 degrees F.

8. Coat each skewer with dough by swirling. Then add a layer of Panko bread crumbs.

9. Deep fry each skewer for 5 minutes, rotating half-way through, until golden brown deliciousness is achieved.

10. Let skewers cool on a wire rack before serving.

11. Top with okonomiyaki sauce, Japanese mayonnaise, bonito flakes, & aonori. Enjoy!