- 6 all-natural beef hot dogs
- 12 slices bacon
- 1 quart canola oil
- 6 hot dog buns
- 1/4 cup bonito flakes
For Spicy Scallion Salad:
- 1 cup green onions, thinly sliced
- 1/3 cup Florida orange segments
- 2 teaspoons soy sauce
- 1 teaspoon spicy bean paste (or Sriracha sauce)
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sesame seeds
For Florida Citrus Katsu Sauce:
- 1/2 Katsu sauce (or teriyaki glaze)
- 2 tablespoons Florida orange juice
- 2 teaspoons lime juice
For Shishito Mayo:
- 1/2 cup mayonnaise
- 1/4 cup shishito peppers, halved, deseeded
Prepare Spicy Scallion Salad. Place all ingredients for salad in mixing bowl; stir to combine and reserve.
Prepare Shishito Mayo. Place mayonnaise and shishito peppers in food processor; cover and process until smooth. Reserve.
Preheat oven to 350 degrees. Toast hot dog buns lightly while hot dogs are cooking. To assemble, remove toothpicks from hot dogs. Place hot dogs in toasted buns and top with Florida Citrus Katsu Sauce, Shishito mayo and Spicy Scallion Salad. Sprinkle with bonito flakes and serve immediately.
Wrap each hot dog with 2 slices of bacon; secure bacon with toothpicks and reserve.
Prepare Florida Citrus Katsu Sauce. Place all ingredients for katsu sauce in small bowl; stir to combine and reserve.
Heat canola oil to 375 degrees in deep frying pan. Gently place hot dogs in oil and fry until bacon is crisp and hot dogs begin to blister and pop open.