13 Chefs From 13 Countries Make Hot Dogs

[drums roll]

You are about to see.

13 chefs.

From 13 different countries.

Make hot dogs.

[upbeat music]

Colombian hot dogs are the best, period.

I'm not gonna discuss this with anybody

because it's fine.

Everywhere is eating from everyone.

It is something that you share with friends.

It's also something that you can find at any time,

like late hours in Colombia

and we are super creative about the ingredients

and about the different topics and about different sizes.

For the matter of this recipe,

we are gonna use this cast iron grill.

This is the size of American hot dogs.

And I remember the first time

that somebody offered me a hot dog

and they give me this

with mustard and ketchup

and I was, What is that?

We put so many different toppings in our hot dogs,

but this specific one

is from where I'm from, Barranquilla, Colombia.

Lettuce, sausage.

I gonna put what we call tartar sauce,

which there's no anything about a traditional tártar sauce,

just some mayo, cilantro, green peppers.

I add yuzu kosho, that's just me.

And then queso fresco or queso costeño,

is the way that we call it back home.

And then I put the second sauce that is mayo ketcup

or salsa rosada as we call it back in Colombia.

And the other thing is these potatoes.

Papitas fosforitos.

I usually smuggle from Colombia

and I have to give a shout out to my friend Mark

for bringing 40 pounds of these guys for me.

Pineapple sauce.

This is my recipe with pineapple and black beer.

And then the traditional hot dog in Bogotá,

in the center of the country.

It can have some of these elements,

but using something similar like the American coleslaw.

Pink sauce.

It have to be a lot.

It have to be exuberant.

And then you some, a little bit of cheese, papitas,

the pineapple sauce and the quail eggs.

And the whole idea of the quail egg

is that you just dump it a little bit on the sauce

and you eat it like this.

So you feel the crunchiness of the lettuce,

the garlicy deliciousness of the green sauce,

the crunchiness of the potato.

How beautiful it is!

It's something that is as American as the hot dog

and we make it ours with the different ingredients

with our creativity.

So Brazilian hot dogs are loaded, messy and delicious.

We call it Cachorro Quente Prensado.

Press it hot dog.

That's why I have like a panini machin.

You must be wondering.

Because they're so loaded and so messy,

we need to press everything so we can bite it.

Growing up I was like going out with my friends,

going to clubs.

So on the street we have like all this food carts.

That's where we stop

after like dancing the whole night

to grab our like hot dogs.

Because I'm gonna press it,

I need to put the condiments inside.

So ketchup and mayonnaise.

Here I have mashed potatoes.

Also we have like our famous like Catipury,

is like a soft cheese.

It's our version of cream cheese

but way better.

Grab the sausage.

We boil them.

I'm gonna put it here.

My panini machine.

Cachorro Quente Prensado,

it's very common in São Paulo

'cause I grew up in São Paulo.

If they don't do it in Rio de Janeiro, don't be mad at me.

If you've been to São Paulo and you're being out,

I'm sure you tried it before.

We like to add like short string potato too,

so we add like potato on potato,

so it's loaded with carbs.

The guys that make it on the street carts,

they're gonna be proud of me.

But also every time I was eating it, I was drunk.

So I don't really remember how it looks.

Oh my god, this is for the teenager gee.

Hmm!

Yeah, that's it.

I did a good job.

I think if I was sober back the day,

I would never had one of those hot dogs.

Korean hot dog is actually a street food

and you go around the street vendors

and they have so many creative ways that they do it.

The dish itself can be sweet and savory,

which makes it, I think its own uniqueness.

Take hot dog and start skewering it.

You don't need any fancy skewer.

Just need a chopstick.

I'm using cheddar cheese.

Wrapping the cheese around the sausage.

What sets apart Korean hot dog?

So American hot dog is just buns,

whereas this requires a batter.

And this one is my sourdough starter.

It's just to help texture.

The batter needs to be thick enough to attach to hot dog.

If it's too wet,

when you're frying it,

the cheese comes out.

Gonna be putting Panko around it.

The oil temperature is at around 330 ish.

And then after it gets fried,

you gotta make sure there's a sugar coated.

And you may think, a hot dog with the sugar?

Crazy.

Trust me, it really works.

The ketchup and then honey mustard.

I feel like I've accomplished something.

Man.

Maybe I should start working for street vendors.

What I'm about to make?

A Japanese hot dog.

Called Tako-San Wieners.

It's a octopus shaped sausage.

Definitely having this like octopus shaped sausage

into bento box is a status.

That means your mom cares about you.

This is a kurobuta sausage, made with pork.

So yeah, this is for a full size.

And now this is like a baby.

Now this is nowhere near looking close to octopus,

but wait for it.

Ah, look at this.

Half of sausage is going to be sauteed with the oil.

Now you got the sauteed and boiled octopuses.

So this is my personal bento box.

Put some rice in.

And I wanted to make a little like slanted ledge

so that I can lay octopus on top of it.

And this is my housemade Tamagoyaki,

Japanese egg omelet.

I made this one with a little bit of dashi,

mayonnaise, sake, sugar and also touch of soy sauce.

One long, one short and

touch of greens

and Umeboshi, plum.

It's usually wrapped in like this by the furoshiki,

which is a Japanese cloth.

Perfect lunch for five years old,

seven years old

and once you're over 30,

that's when you're gonna start actually really liking

the bento box.

So hot dogs in France,

we got two style of hot dogs.

We have, I call it like a street style.

They have kind of a machine.

They poke the baguette on it and create a hole.

Squeeze some dijon mustard or ketchup.

And they just put the frankfurt sausage inside.

The one we're gonna do today is more like a

Parisian bistro size.

I have a mix of emmental cheese and Gruyère here.

Some crème fraîche.

We're gonna put a egg yolk to it

and nutmeg.

Some black pepper.

When you have your mix like this,

you take your baguettes,

you cut the top

and you remove a little bit of the bread inside.

We are gonna add dijon mustard inside.

And now we're gonna add a frank sausage.

Typical from Germany that's made with pork.

Some place you're gonna get just one frank

and some you're gonna get two frank like that.

So now you want to add your mix

and after that you're gonna put it under the broiler

until it's golden.

It look amazing.

It's very moist still and crispy at the same time.

Beautiful!

You have the smokiness of the frank,

the crunchiness of the baguette,

the richness of both cheese,

you know the emmental cheese and Gruyère.

The balance with the dijon mustard

bring a little bit acidity.

Is really good actually.

Gray's Papaya is I, in my opinion,

the best hot dog you're gonna get in New York.

You can get like two hot dogs and papaya juice.

I mean it used to be when I was growing up,

it was like a $1.75.

The hot dogs are banging

and it's a New York City institution.

You know, other than the guys

that you'll see in Central Park with the hot dog stands,

those are,

those are fine.

But in my personal opinion,

I would rather get like the snap of a Gray's Papaya

'cause they're cooking those on a plancha

versus like boiling them in water.

So I'm doing something inspired by that.

So for me it's always if you can,

if you have the time, toast your bun.

I'm using Hebrew National all beef casing hot dog.

I don't like the skinless ones.

I like 'em to have some snap to it.

This is a good telltale sign

when they have these little flaps on the end.

Let's do a classic hot dog.

Maybe something you're gonna have just at

your baseball game.

So if you wanna get New York with it though,

which I always do.

We're just gonna do an ode to Gray's Papaya.

So the saucy onions,

it's basically onions cooked down

and like everything you would need to make ketchup.

Tomato paste, a bunch of different spices.

I put in some adobo

and just to kind of like gild the lily,

I wanna top it with some chopped scallions.

Love a grilled hot dog.

Love the little toast on the bun.

I think I nailed the saucy onions.

Maybe it's in my blood, is being from New York.

Hot dog in Nigeria is, we call it Shawarma.

Let me put it that way.

We have to have the hot dog in it.

So that's what make it more Nigerian.

I wouldn't be surprised if the Turkish

are the one that brought it

because we have a lot of Turkish population in Nigeria.

So I'm going to tenderize the beef.

I'm going to have a little salt.

Oh it's Maggie.

I mean they literally put Maggie in everything.

It's a street food.

You have it in every corner, every beer parlour house.

Before it used to be like only for the elite,

but now everybody taste it and love it.

Or maybe we have more elites. Lemme hand you that one.

Put my hot dog too. Beef.

Some Nigerian eat pork, but majority don't.

It's religion and culture too.

This is pita bread.

We use the same thing in Nigeria.

Like just slice it down.

So we start with mayonnaise.

Usually we use spicy one.

Just like everything have to have maggi,

one way or the other everything have to be spicy.

Oh, fresh tomato, cabbage and onions.

So my hot dog will go straight,

but it literally have to be centered.

Every part of it you bite, you bit some hot dog.

It's fucking good.

Damn!

We are obviously doing a Merguez Frites.

If you're familiar with Algeria and French,

we love Merguez Frites.

So Merguez Frites is a hot dog.

Do love making it every Sundays.

If you go for, you know, soccer game, birthday party,

we, you always going to find in a household of Algeria,

a Merguez sandwich.

We personally make our own sausage

with the right spice

and a hundred percent lamb.

I'm going to add some french fries

because I love bread, fries and sausage.

Yeah, it looks like a chip,

but it's softed at the same time

and crispy too.

So I guess it's almost ready now.

I'm gonna turn it off.

I wanna overcook the lamb.

[Crew member] Is this a normal amount of flames?

Yeah, because it's the fat.

Voila!

So I am going to toast the bread into the fat.

Give it a little massage.

Voila!

Harissa mayo, fresh cilantro.

Frite.

The sausage.

And then there you go.

Cut it in half.

Delicious!

I almost say the F word, but I don't need to say it.

So what we're making right now is called Johny Hot Dog.

This is not gonna look like any of the hot dogs

you're gonna probably see in the video.

It was invented by a guy named Vijay Singh Rathore

because he was really upset

that a hot dog vendor at the movie shut down

and he wanted to pay an homage by having his own hot dog

and this is what he came up with.

So I have boiled and grated potatoes.

I'm gonna go in with a little bit of green chopped chilies,

fresh cilantro, red chili powder.

Just for a little bit of color, some turmeric.

I have some garam masala,

which is a blend of whole Indian spices,

which have a certain sense of heat to them.

So it's got black pepper and it's got cloves

and cardamom and cinnamon.

And the word 'garam' literally translates to hot.

I have salt.

And then what I have with me right now is

besan or gram flour.

It's not the same as chickpea flour.

It's made with channa dal.

The potatoes have a lot of moisture.

It's gonna pull it all together

and it's gonna make me form really nice,

strong and solid cutlets.

This is actually a very traditional,

it's called Aloo Tikki.

It's just some sort of a potato cutlet.

And I'm just gonna shallow fry these.

The potatoes are cooked, but this is just gonna help

form a nice little crust.

I have some accompaniments.

I have some tamarind chutney,

and I have some green chutney

made out of green chilies and mint and cilantro

and ginger and garlic.

Thinly sliced red onions.

And then these get cooked again.

Press them lightly and just toast them.

Traditionally they're just served with tomato ketchup,

chutneys, a little bit of each,

and just finish it with the onions.

The breads crispy.

The potato is delicious.

Doesn't look taste at all like a conventional hot dog,

but it's equally delicious.

And India's great contribution

to the world of hot dogs I guess.

I'm going to make Hong Kong style hot dog buns.

These are served for breakfast, for afternoon tea.

They are very soft

and has a hint of sweetness.

So I have some pre-made doughs.

I'm going to roll it into a thin long strip.

Baked goods came to Hong Kong.

They're heavily influenced by British baking traditions

and also some baking cultures from

Russia and European countries.

So these sausages come in a package.

They are made with chicken flour

and seasoning to imitate like ham flavor.

So they come into these like little tubes

and you can take them on the go as a snack,

and then you just eat it on the go.

We are gonna prove this for 30 minutes.

It will double in size.

You can see they are soft and fluffy.

Now I'm going to brush some egg wash

to add a extra shiny color

when it's baked.

And this is a Chinese touch.

I have some scallions soaked in oil.

The oil will prevent the scallions

from drying out too much in the oven

and once they're done, they'll be puffy and golden.

So we are gonna garnish the buns with some mayo.

Going to add a silky smooth texture,

and it's a little bit tangy as well.

So I have some meat floss here.

These are dried and fried, shredded pork.

It has a really nice sweet and savory taste.

Oh my God!

The hot dog buns are savory and then sweet

and also very soft.

It really takes me back to my childhood.

Delicious, perfect, and then satisfying.

Okay, so hot dogs in Turkey came to Turkey

once the Turkish people who migrated to Europe,

specifically Germany, brought back the sausage culture,

after that became a part of street food.

So this is a version that my mom used to cook for us.

She made this a little more nutritious.

So I'm gonna make tomato sauce,

which is kind of a base for many Turkish dishes.

I wanna see my onions get translucent.

I'm gonna add my peppers now.

Okay, tomatoes goes in.

Okay, so these are the hot dogs

that are the most common in Turkey.

They're the same as American hot dogs.

They're made of beef pre-cooked.

This could be served just like this,

but we are gonna make a sandwich.

So I use the potato ones here.

We call it fake bread.

I am a hundred percent allowed to say that.

I bake for a living so.

Actually pretty good.

They're kind of like sloppy, sloppy Joe.

The bread soaked up all the sauce which is very delicious.

It's a very nice little smoky hot dog.

We're making Sop Sosis, hot dog soup.

I eat this Sop Sosis normally after school.

We use beef hot dog

because indonesia's majority population is Muslim.

Onion powder, garlic powder,

coriander powder,

nutmeg,

the most important spice for Indonesian.

I like to put scallion in the boiling water to get it soft.

Cilantro.

Fried shallots.

Chicken bouillon.

Salt.

A little bit of sugar,

pasta,

potato.

This is already cooked.

Green beans, it's already cooked.

In Indonesia, we call it buncis.

It's a very cute name for a vegetable.

Carrots, already cooked.

To cook Sop Sosis,

it takes around 30 to 45 minutes.

And then we garnish it.

Cilantro,

scallion,

fried shallots,

and lime.

Oh yeah, the hot dog tastes so good in the soup.

The best way to cook hot dog.

Usually people eat hot dogs in Ukraine

it's like a street food.

So we just eat it because it's delicious and it's fast.

To make Ukrainian hot dog.

We take a Brioche bun.

We toast it with a butter.

Then we take Ukrainian veal hot dog

from our neighbor, is village meat market,

which makes all the meat in very traditional way.

Carrots slaw is very classic Ukrainian topping.

It has garlic mayo and salt and pepper.

Simple and tasty.

I will go with the mayo first.

This is special Ukrainian, spicy mustard

and a ketchup.

The garlic carrot slaw, the ketchup, the mustard

and this veal hot dog,

perfect combination.

Tastes delicious.

Mm!

Mm my God! Goodness

I think we should do that in New York.