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A basket of Japanese corn dogs rests on a red and white checkered cloth, served with small metal cups of ketchup and mustard for dipping. A soda cup is visible in the background.

Japanese Corn Dogs

by Namiko Hirasawa Chen
Did you know Japan has its own version of corn dogs? My Japanese Corn Dog recipe, inspired by Netflix’s Midnight Diner series, uses pancake mix instead of cornmeal for a light, cake-like coating. I fry them until golden, then serve hot with ketchup and mustard.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 4

Ingredients

Servings: 4
  • 4 hot dogs/sausages (see Notes)
  • 3 cups neutral oil (or more, for deep-frying)
  • condiments of your choice (I serve with ketchup and mustard)

For the Batter

  • 150 g Japanese Hotcake Mix (1 (150 g) bag Morinaga Hotcake Mix; or use any pancake mix or homemade batter—just make sure it's thick)
  • 1 large egg (50 g each w/o shell)
  • 100 ml whole milk (a scant 7 Tbsp)
US Customary - Metric

Instructions

  • Gather all the ingredients. You will need disposable wooden chopsticks to use as corn dog sticks (or use lollipop sticks or popsicle sticks).
    Two hot dogs on a white plate with chopsticks, an egg, a packet of flour, and a measuring cup of milk arranged on a wooden surface—perfect ingredients to make your own Japanese Corn Dog at home.

To Prepare the Hot Dogs and Sticks

  • Cut the 4 hot dogs/sausages crosswise to about two-thirds of their length (roughly 4 inches/10 cm)—this will vary depending on your hot dog size.
    Split the disposable chopsticks apart, then measure against a hot dog: you'll insert them about three-quarters deep, leaving a 2½-inch (6.5 cm) handle exposed. Trim any excess from the blunt ends with kitchen shears (I cut about 3 inches/7.5 cm).
    Nami's Tip: If your hot dogs are long, cut them in half. Save the leftover hot dog pieces to make mini corn dogs.
    Two side-by-side photos show hands cutting sausages in half with a knife on the left, and trimming wooden chopsticks next to the sausages on the right, all on a wooden cutting board—perfect prep for homemade Japanese Corn Dog skewers.
  • Push a chopstick into the hot dog's sliced end, about three-quarters of the way up. Leave about 2½ inches (6.5 cm) of stick exposed for the handle.
    Nami's Tip: Use popsicle sticks or bamboo skewers for the smaller hot dogs/sausages.
    Two images side by side: hands hold a Japanese Corn Dog on a stick in the left image, and in the right image, the corn dog has been cut in half, with one piece being separated from the stick.

To Mix the Batter

  • Whisk 1 large egg (50 g each w/o shell) and 100 ml whole milk (a scant 7 Tbsp) in a large bowl.
    Left: Milk is being poured into a glass bowl with a cracked egg. Right: A hand uses a whisk to mix the egg and milk in the bowl, creating a pale yellow mixture. Both bowls are on a wooden surface.
  • Add 150 g Japanese Hotcake Mix. Whisk until smooth, with a consistency similar to heavy pancake batter or thick cake batter.
    Nami's Tip: The batter should be noticeably thicker than typical hotcake batter. It must fully coat a spoon without sliding off. If it's too thin, the batter won't stick to the meat.
    Two images side by side: on the left, a hand mixes flour into a yellow batter with a whisk in a glass bowl; on the right, the hand continues whisking the now-smooth, creamy batter.

To Fry the Corn Dogs

  • Add 3–4 inches neutral oil to a large heavy pot, Dutch oven, or deep fryer—about 3 cups, or enough to submerge the hot dogs. Preheat the oil to 320–340ºF (160–170ºC) over medium-high heat.
    When the oil is preheated, pour the batter into a tall glass (the secret to an even coating!). Dip one hot dog into the batter, turning until it's completely coated. Lift and let the excess batter drip off the tip, then turn it upright before frying.
    Nami's Tip: I use an instant read thermometer or a deep-fry thermometer for accuracy. You can also dip a chopstick tip into the oil—if bubbles rise, the oil is ready.
    A collage of three photos: a red thermometer reading 171°F, a hand dipping a hot dog on a stick into thick batter, and the battered hot dog being lifted from a glass of yellow batter.
  • Add the first corn dog to the oil. Then, quickly dip the second and add it in. Don't crowd the pot, and don't let the oil temperature get too low, or the batter will absorb too much oil.
    Nami's Tip: Hold the hot dogs in place with tongs if they rotate on their own, to brown them evenly. Learn more in How to Deep-Fry Food at Home.
    Two-panel image: On the left, a hand dips a batter-coated hot dog on a stick into hot oil in a yellow pot. On the right, two corn dogs are frying in the oil, one golden brown and one still light.
  • When they float to the surface, rotate them with tongs or cooking chopsticks to brown the other side. Cook until deep golden brown, about 3 minutes total.
    Transfer to a wire rack or a tray lined with a paper towel. Fry the remaining corn dogs.
    Left: A hand holding a freshly fried corn dog above a pot of hot oil. Right: Several golden corn dogs on a white tray lined with paper towels on a wooden surface.

To Serve

  • Serve hot with ketchup and mustard.
    A basket with two Japanese corn dogs on sticks, one topped with yellow mustard and the other with red ketchup, sits on a red and white checkered tablecloth.

To Store

  • Store leftover corn dogs in an airtight container and refrigerate for up to 3–4 days, or freeze for up to 1 month. Use uncooked batter immediately.

Notes

Ingredients
  • Hot dogs: For this recipe, I used American Wagyu Gourmet Hot Dogs from Snake River Farms (purchased from my local Japanese grocery store Nijiya). In Japan, we use fish sausage (魚肉ソーセージ) for American dogs. You may be surprised that they don't have a fishy taste—it's a lighter version of hot dog, without the strong meaty taste or smell.
Variations
  • Swap the protein. Use chicken, pork, veggie or beef franks in place of the usual hot dog.
  • Make mini corn dogs. Cut the hot dogs smaller and use toothpicks or popsicle sticks as handles for fun, snackable bites.
  • Change up the condiments. Try them with my Homemade Okonomiyaki Sauce and Japanese Mayonnaise.

Nutrition

Calories: 346kcal, Carbohydrates: 21g, Protein: 10g, Fat: 25g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 96mg, Sodium: 527mg, Potassium: 195mg, Fiber: 1g, Sugar: 1g, Vitamin A: 207IU, Vitamin C: 1mg, Calcium: 131mg, Iron: 2mg

The nutrition facts shown are generated by an online calculator and are estimates only. Please consult a professional nutritionist for specific dietary needs.

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