Teriyaki Sausage Sizzle with Japanese Mayo and Nori

Method

1. Set the stove on a flat, stable surface out of the wind and away from tents, with water or a fire blanket nearby. Slice the onion into thin 3 mm half-moons. In a cup, stir the soy sauce, mirin and sugar until the sugar dissolves: this is your teriyaki sauce.

   Add in this stepOnion 150 gSoy sauce 2 tbspMirin 2 tbspSugar 2 tsp

2. Heat a 26 cm cast-iron griddle or heavy frying pan over medium heat until a drop of water skitters, add half the oil and lay in the sausages. Cook for 12 min, rolling them a quarter turn every 2 minutes, until browned all over and cooked through: cut the thickest one and check there is no pink (75 °C). Move them to a plate.

   Add in this stepCooking oil ¾ tbspThin beef or pork sausages (about 60 g each) 4

   medium heat

3. Add the rest of the oil and the onion and cook over medium heat for 7 min, stirring often, until soft and lightly golden. Pour in half the teriyaki sauce, lower the heat to medium-low heat and toss for 1 min, until the onions are glossy. Scoop them into a bowl.

   Add in this stepCooking oil ¾ tbsp

   medium heat→medium-low heat

4. Return the sausages to the pan, pour over the rest of the sauce and roll them over medium-low heat for 1 min 30 sec, until the sauce bubbles into a sticky, shiny coating. The sugar burns quickly, so stay at the pan and keep them moving.

   medium-low heat

5. Wipe the pan with a paper towel held in tongs. Split the rolls along the top, open them out and warm them cut side down over low heat for 2 min in total, in batches, until warm and lightly toasted.

   Add in this stepSoft hot-dog rolls 4

   low heat

6. Fill each roll with teriyaki onions and a sausage. Squeeze over a zigzag of mayo (snip a small corner off a bag if you have no squeeze bottle), then scatter with aonori, bonito flakes, pickled ginger and shichimi to taste. Eat straight away, while the bonito flakes are still dancing.

   Add in this stepJapanese-style mayonnaise 3 tbspAonori (green seaweed flakes) 1 tspBonito flakes (katsuobushi) 2 gRed pickled ginger, finely chopped 10 gShichimi togarashi (Japanese seven-spice) to taste