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Kogi dog
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ingredients

1 ea Side split hot dog bun

1 tbsp Butter

1 tbsp Sriracha Aioli*

2 tbsp Salsa Roja, drizzle

1 ea Hot Dog, grilled

Napa Ponzu Slaw

directions

1.  Spread bun on each side with butter. Place on grill to toast. Then remove hot dog from hot water bath and place on grill with bun. Remove bun from grill and spread each side with Sriracha Aioli. Drizzle each side with Kogi Salsa Roja. Remove hot dog from grill to bun. Top with Napa Ponzu Slaw then serve.

sriracha aioli

ingredients

2 fl oz Sweet Baby Ray's Sriracha

2 fl oz Ken's Premium Mayonnaise

directions

1.  Combine ingredients in a bowl and mix together. Set aside.