American Dog (Japanese Corn Dog)
アメリカンドッグ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
In Japan, corn dogs go by the name "American dog," and you will find them at festival food stalls and convenience store counters. Unlike the American original, the batter is made with wheat flour rather than cornmeal, so it fries up soft and lightly sweet, which is exactly why children love it. This preschool snack version uses pancake mix for the batter and small wiener sausages on toothpicks, so each one is just the right size for little hands. For the youngest children we take the toothpick out and cut them into bite-size pieces.
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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 gwiener sausages
Seasonings
- 0.9 gflour
- 15 gpancake mixJapanese 'hotcake mix' is a sweetened pancake mix of flour, sugar, and leavening, often used as a shortcut baking mix. Brands differ, and some contain milk or egg, so check the label if you are cooking for a food allergy. Substitute: Sweetened pancake mix, or self-rising flour plus about 2 tablespoons sugar per 100 g.
- 12.8 gmilk
- 4.5 gvegetable oil
About the Japanese ingredients in this recipe
- pancake mix (ホットケーキミックス)
- Japanese 'hotcake mix' is a sweetened pancake mix of flour, sugar, and leavening, often used as a shortcut baking mix. Brands differ, and some contain milk or egg, so check the label if you are cooking for a food allergy. Substitute: Sweetened pancake mix, or self-rising flour plus about 2 tablespoons sugar per 100 g.
Directions
- 1
Cut a lengthwise slit halfway through each wiener sausage and dust with flour. Push a toothpick halfway into each sausage.
- 2
Combine the pancake mix and milk in a bowl and mix well.
- 3
Holding the toothpick, twirl each sausage around in the bowl of batter so the surface is evenly coated.
- 4
Deep-fry in oil at 150°C (300°F) for about 5 minutes, rolling them over 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 temperature than usual.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 190.5 kcal | 381 kcal | 190.5 kcal |
| Protein | 4.8 g | 9.6 g | 4.8 g |
| Fat | 13.8 g | 27.6 g | 13.8 g |
| Carbohydrates | 13.4 g | 26.7 g | 13.4 g |
| Fiber | 0.3 g | 0.6 g | 0.3 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 30 mg | 60 mg | 30 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 103.5 mg | 207 mg | 103.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 190.5 kcal | 4.8 g | 13.8 g | 13.4 g | 0.3 g | 0.6 g | 30 mg | 0.3 mg | 103.5 mg |
| 1 adult serving | 381 kcal | 9.6 g | 27.6 g | 26.7 g | 0.6 g | 1.2 g | 60 mg | 0.6 mg | 207 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.
