Posted in Restaurant Hopping

In Which Fast-food Goes Fusion…

Calidog

Over the past year or so, the foodie site Serious Eats featured Japadog, a Vancouver hot dog cart that specialized in tube steaks inspired by such Japanese dishes as okonomiyaki, teriyaki, and tempura.  A local stall called Hapadog, essentially a Japadog ripoff, opened this year at SM North EDSA’s Sky Garden, but it’s pretty damned far for a southern gal like me.

Then Sumodog, another Japanese-meets-American-fast-food stall opened over at the Galleon along Paseo de Roxas, so I finally got to sample what the folks at SE have been raving about.

The Calidog (P 109.00) shown above is an amalgam of a hot dog and California maki in the sense that a Hungarian sausage is dressed with wasabi-infused Kewpie mayonnaise, diced mangoes, and diced cucumber.  It looks weird, but it’s actually quite good.  The peppery taste of the sausage is balanced by the sweet fruit and the crisp cukes.  The wasabi in the mayo bolsters the pepperiness, and makes it quite an exciting nosh.

Oroshi Dog

If you’ve more of a yen for tempura, then the Oroshi Dog (P 90.00) ought to be your mutt of choice.  Mild-tasting bratwurst is paired with the classic mix of grated radish, soy sauce, and mirin used for dipping tempura.  The sweet taste of the topping works quite well with the savory brat.

Another fave of mine is the Okonomi Dog which features schublig topped with mayo, Otafuku okonomiyaki sauce, stir-fried cabbage, and spring onions.  It really will remind you of those fab Japanese savory pancakes – especially if you opt for rice rather than a bun.  Alas, it was so darned tasty and I was so darned hungry, I forgot to snap a pic.

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Author:

Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended earlier this year. These days, she works for a corporate governance advocacy in Makati. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel.

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