Wieners & Losers: Uwajimaya

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wasabi%20hotdog%20uncooked%20web.jpg

The Kobe beef wasabi ginger hot dog from Uwajimaya in all its glory. Media: Jaime Swindle

Sausage: Kobe Beef Wasabi Ginger Hot Dog. It sounded

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Wieners & Losers: Uwajimaya

  • Wieners & Losers: Uwajimaya

  • ">

    wasabi%20hotdog%20uncooked%20web.jpg

    The Kobe beef wasabi ginger hot dog from Uwajimaya in all its glory. Media: Jaime Swindle

    Sausage: Kobe Beef Wasabi Ginger Hot Dog. It sounded so weird I had to try it.

    Butcher: Uwajimaya, 600 5th Ave. S., 624-6248, INTERNATIONAL DISTRICT. Uwajimaya is one of the area’s greatest all around Asian superstores.

    Length and girth: This was a pretty honkin’ big hot dog measuring at about 8.5 inches long and 1.5 inches in diameter.

    What’s in it? To be honest I’m not sure what the ingredient list includes other than the Kobe beef that the hot dog is made out of. Since it’s called a wasabi ginger hot dog, I’m assuming that there are some elements of those flavorings hiding somewhere within all that meat.

    Cooking method: I didn’t receive any instructions this time so I went with my Asian sensibilities and first sautéed them in a bit of sesame oil to crisp them up before steaming them with a bit of water to heat them through.

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    This is the finished product wrapped up in a hot dog bun and topped with sweet chili sauce and pickled ginger. I must say though that the garnish--maguro sashimi, inari sushi, spicy shrimp rolls and rice--were much better than the actual hot dog. Media Jaime Swindle

    How processed does it taste? (Scale of 0 to 10, with 1 being Kobe beef tartare and 10 being Oscar Meyer balogna) Kobe beef my ass. Seriously! This gets a solid 10 because the texture was like a tougher version of a really crappy Oscar Meyer wiener.

    Crowd approval: The crowd was not so thrilled. Where was the throaty burn from the wasabi? What about the slightly sweet tang from the ginger? It simply just wasn’t there. All of the flavor (which only slightly salvaged this bust of a brat) came from the toppings that I choose—a sweet chili sauce and shoga (or pickled ginger for all you non-Japanese).

    Ideal relish: If I was gonna do it again I’d add a nice swipe of bright green wasabi to kick it up a notch, but who am I kidding? I’m never going to buy this sorry excuse for a sausage again.

     
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