Octo Dog, Teriyaki, and Pickled Ginger

Adapted by StarChefs.com
June 2012
Yield: 25 servings


Octo Dog
4 pounds octopus
3 pounds lean chicken meat
4 pounds pork fat
5 garlic cloves
125 grams salt
4 grams Instacure #2
40 grams dextrose
20 grams nonfat dry milk solids
ice cubes
Sheep natural casings
1 cup soy sauce
1 cup sugar
1 cup rice wine vinegar
1 cup mirin
Spicy Mayo
1 cup mayonnaise
2 tablespoons sriracha
1 teaspoons ghost chili hot sauce
1 teaspoon lime juice
To Assemble and Serve
Clarified butter
Hot dog buns
Red jalapeños, diced
Sliced pickled ginger
Chopped cilantro
Toasted sesame seeds
Dried hijiki seaweed


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.