Hawaii breakfast hotdog

hot dog 1
Hawaii Aloha Travel > Blog > Hawaii breakfast hotdog

Sure, you can get bacon, ham or sausage with breakfast in Hawaii. But the menu also includes spam and often hot dogs. Not just any hot dogs, bright red ones.

The bright red hot dogs are a local favorite. I hear some are popular in other parts of the mainland, but I had never seen got dogs this color before moving to the islands. They show up in musubi at places like FatBoys and other plate lunch locations listed as an option for the breakfast sandwich.

Until this week, I was content to pass them by. But I started wondering how they taste. Are they extra spicy? The red color might be a sign of hotness like it often is with candy.

In the vibrant culinary landscape of Hawaii, a unique and delectable breakfast treat stands out: the Hawaii breakfast hot dog. This fusion of American and Hawaiian flavors has captured the hearts and taste buds of locals and visitors alike.

The foundation of this culinary masterpiece is a plump, juicy hot dog, grilled to perfection and nestled within a soft, warm Hawaiian roll. But the true magic lies in the symphony of toppings that elevates this humble dish to an explosion of flavors.

A generous drizzle of shoyu, a savory soy sauce-based marinade, adds a depth of umami that awakens the palate. A sprinkle of furikake, a Japanese seasoning blend, introduces a tantalizing blend of seaweed, sesame seeds, and bonito flakes, adding a touch of oceanic essence.

And then there’s the crowning glory: a fried egg, sunny-side up or scrambled, its golden yolk oozing over the hot dog, creating a creamy richness that harmonizes with the other flavors.

A dash of mayonnaise and a sprinkle of chopped scallions add a touch of coolness and freshness, while a drizzle of hot chili pepper water, or lilikoi (passion fruit) sauce, introduces a touch of spicy heat or tropical sweetness, depending on your preference.

The final touch comes in the form of a heaping scoop of Portuguese sausage, a staple in Hawaiian cuisine. Its smoky, garlicky flavor adds a savory counterpoint to the sweetness of the shoyu and the richness of the egg.

The result is a culinary symphony that dances on the tongue, a harmonious blend of sweet, savory, salty, and spicy flavors that perfectly encapsulates the spirit of aloha. It’s a breakfast that is both indulgent and comforting, a taste of Hawaii that lingers long after the last bite.

So, how was the hot dog? It tasted just like a grilled hot dog – the small, thin ones that we ate as kids. Not a fancy brat or large New York or Chicago dog, just generic hot dog. It recalled the taste of white bread buns drenched in catsup, greasy potato chips and Kool-Aid – a flash back to backyard picnics of my youth before kettle-fried chips and artisan rolls were available to upgrade the experience. It wasn’t spicy or hot, just hot-doggy and a little salty.

Turth is…..I’m probably gonna stick with the bacon next time.

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