Dogzilla Hotdogs

Hot dogs are probably one of the many quintessential classic eats. There’s nothing that I love more than a tasty hot dog on a hot summer day while watching my favorite baseball team. I have had Dogzilla on my mind ever since my first visit because they combine the flavors of sushi and hot dogs into one delicious fusion dish. (I still love Pinks but the drive to Hollywood is killer.) The classic hot dog is upgraded by Dogzilla by using Japanese ingredients as toppings and Hawaiian bread rolls instead of the traditional hot dog bun. The hot dog is simply amazing – a great mix and balance of flavors.  It’s quite a fusion dish, and I’m such a foodie fanatic that I had to recreate the dish at home. The Dogzilla is the perfect pick as their namesake menu item. All components are fantastic and the flavors are mind blowing. It is hard to pass up a hot dog garnished with bacon and avocado – that is one delicious dog, DAWG!  You can easily make this as an appetizer, cut the dogs in half and serve it up for your next tailgating party because the guys will be hungry for more! Simply smacktastic and wonderful.

Dogzilla Hotdogs
Inspired from Dogzilla Hot Dogs
Yield: 4 dogs
Ingredients: Spicy hot links or hot dogs Kings Hawaiian bread rolls 1 to 2 white onions, cut into thin slices 3 to 4 slices of bacon 1 avocado, sliced

Japanese Mayo (Kewpie) or Regular Mayo

Teriyaki sauce


In a large skillet on medium-low heat, add 2 tablespoons of butter and olive oil.  Add the onions and stir gently to mix the olive oil and butter. Spread the onions out evenly over the pan and let cook, stirring occasionally. After 10 minutes, sprinkle some salt over the onions, which helps suck out the moisture from them. Cook for 30 minutes to an hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn. Be careful to not let them brown or harden if you stir the onions too much. If you find your onions stuck to the pan, add a little bit of dry cooking wine or balsamic vinegar to help deglaze the pan. Set aside. In a medium skillet on medium-high heat, prepare your bacon until par crispy. Set aside until cool. Tear into small pieces. In a small pot, prepare your hot links or hot dogs over boiling water. Cook for about 5 to 6 minutes. Toast the Hawaiian bread rolls, take note to not tear them apart – keeping 3 in tact as the hot link bun. Assemble one hot link/hot dog on the Hawaiian bread rolls. Spread the dogs with caramelized onions, drizzle with Japanese mayonnaise and teriyaki sauce, and garnish with bits of bacon, avocado, and nori strips. Enjoy!

Review: Freaking one of the best hot dogs that I have ever had, and this is pretty close copycat version of it, too. If you can’t locate the nori strips, the dish will be fine without it. It’s more for aesthetics than anything, but I do recommend finding the Japanese mayonnaise if you can. It’s more creamier than regular mayonnaise and it truly compliments the wide array of flavors. The Hawaiian bread mixed with the extravagant flavors such as nori strips were perfect – it adds a little bit of crunch and texture. Dogzilla Hot Dogs is one of my favorite local mobile eats at the moment because they have some of the best hot dogs that I have ever tasted – either make your version at home or seek them out!

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