American Dog (Japanese Corn Dog)
アメリカンドッグ（乳なし） · Amerikan Doggu
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
In Japan, corn dogs go by the name "American dog", and they are a familiar treat at festival stalls and convenience store counters. The Japanese version is coated in a lightly sweet, pancake-style batter rather than cornmeal, which is exactly what makes it such a hit with children. This preschool-kitchen version uses pancake mix and soy milk for the batter and fries at a gentle temperature so the coating turns golden without burning. For the littlest ones we take the stick out and cut it into pieces they can pick up easily.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 27 gskinless sausages (milk-free)Small skinless pork sausages, similar to mini hot dogs, that are made without any milk ingredients and are popular for children's meals in Japan. Substitute: Any small cooked sausage or hot dog with no milk ingredients; check the label.
- 0.9 gflour
- 15 gpancake mix (milk-free)Japanese hotcake mix is a sweetened pancake mix with baking powder already added; this version contains no milk ingredients. Substitute: A milk-free pancake mix with a little sugar added, checking the label for milk powder.
- 12.8 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Seasonings
- 4.5 gvegetable oil
About the Japanese ingredients in this recipe
- skinless sausages (milk-free) (皮なしウインナー（乳不使用）)
- Small skinless pork sausages, similar to mini hot dogs, that are made without any milk ingredients and are popular for children's meals in Japan. Substitute: Any small cooked sausage or hot dog with no milk ingredients; check the label.
- pancake mix (milk-free) (ホットケーキミックス（乳不使用）)
- Japanese hotcake mix is a sweetened pancake mix with baking powder already added; this version contains no milk ingredients. Substitute: A milk-free pancake mix with a little sugar added, checking the label for milk powder.
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Directions
- 1
Make a lengthwise slit halfway through each sausage and dust with flour. Push a toothpick halfway into each sausage.
- 2
Put the pancake mix and soy milk in a bowl and mix until combined.
- 3
Holding the toothpick of the sausage from step 1, swirl it around in the batter from step 2 so the surface is evenly coated.
- 4
Deep-fry in oil at 150°C (300°F) for about 5 minutes, turning the sausages partway through.
- 5
For children under 3, remove the toothpick and cut into easy-to-eat pieces.
These burn easily, so fry them at a lower oil temperature than usual.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 168 kcal | 336 kcal | 168 kcal |
| Protein | 5.3 g | 10.5 g | 5.3 g |
| Fat | 10.4 g | 20.7 g | 10.4 g |
| Carbohydrates | 14 g | 27.9 g | 14 g |
| Fiber | 0.5 g | 0.9 g | 0.5 g |
| Salt equivalent | 0.8 g | 1.5 g | 0.8 g |
| Calcium | 123 mg | 246 mg | 123 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 57 mg | 114 mg | 57 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 168 kcal | 5.3 g | 10.4 g | 14 g | 0.5 g | 0.8 g | 123 mg | 0.3 mg | 57 mg |
| 1 adult serving | 336 kcal | 10.5 g | 20.7 g | 27.9 g | 0.9 g | 1.5 g | 246 mg | 0.6 mg | 114 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
