Dogs ‘N’ Corn



Re-create the fun of the state fair in your own kitchen with these extra-crispy tempura dogs.  Kids love them, and so do grown ups.  Kikkoman Extra Crispy Tempura Batter Mix is the secret to the crunchy delicious crust.

Vegetable oil for deep-frying

12 mini all-beef hot dogs, or 6 regular hot dogs cut in half.

12 chopsticks, soaked in water for at least 1 hour.

1 cup kikkoman Extra Crispy Tempura Batter mix

1 cup ice-cold water

In deep-fryer or deep, heavy pot, heat oil to 350 degrees.  Wipe hot dogs dry with a paper towel so that the batter adheres better.

Insert a chopstick into the end of each hot dog.  Mix Tempura batter carefully with water according to the package directions.   Dip each hot dog into the batter, swirling to cover the entire hot dog and a little of the chopstick.

One at a time, drop into hot oil and fry for 3-4 minutes or until crispy but not brown.

Serve with mustard and ketchup.


Grilled Corn with Lime Ponzu Butter

Popular in Mexico, grilled corn is a street food staple, and here in the states, it’s a favorite at barbecues and tailgate parties, especially when spread with a tangy lime ponzu butter that sets off the smokiness of the grill to perfection.

8   fresh ears of corn

8   tablespoons butter, melted

1/4 cup Kikkoman Lime Ponzu

4   Cloves garlic, crushed

Salt and Cayenne Pepper

Prepare fire in charcoal grill or heat gas grill.

Strip corn husks to the stem without removing them, remove silk to expose the kernels.

Soak corn in cold water at least 10 minutes – while corn is soaking, combine butter, ponzu and garlic.

Remove corn from water; wrap husks back over kernels.

Grill corn, turning occasionally 15-20 minutes or until steamed through.

Unwrap husks, spread butter mixture on corn and season with salt and cayenne pepper.

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