Octo Dog, Teriyaki, and Pickled Ginger
For the Octo Dog:
Using the smallest die setting on a meat grinder, grind the octopus, chicken, pork, and garlic three times. Partially freeze. Fold in the salt, cure, dextrose, and milk solids. Place in a food processor with a good handful of ice cubes and spin until emulsified. Pipe into sheep casings and cook in a combi oven until the internal temperature reaches 150°F.
For the Teriyaki:
In a medium saucepot, combine the soy, sugar, vinegar, and mirin. Bring the mixture to a boil and reduce until the sauce coats the back of a spoon.
For the Spicy Mayo:
In a small bowl, whisk together the mayonnaise, sriracha, hot sauce, salt, and lime juice.
To Assemble and Serve:
In a cast iron skillet, melt the clarified butter and toast the hot dog bun. In the same skillet, brown the Octo Dog. Apply a healthy strip of Spicy Mayo in the bun. Put the dog in bun and drizzle with Teriyaki. Use the Teriyaki as glue to apply desired amounts of jalapeño, ginger, cilantro, sesame seeds, and seaweed.