For the Hot Dog:
• 6 Turano Gourmet Brat Rolls or Hot Dog Buns
• 6 large hot dogs
• 6 Tbsp. Japanese mayo
• 4 tbsp vegetable oil
• Seaweed salad for garnishing
• Green onions, chopped
For the Teriyaki Sauce
• 1/4 cup soy sauce
• 1/4 cup mirin
• 3 tbsp brown sugar
• 1/2 tsp sesame oil
• 1 1/2 tsp cornstarch

① Combine all the ingredients except the cornstarch in your smaller saucepan.
② Bring to a simmer over medium-low heat. Reduce heat and simmer for 10 minutes, uncovered. Simmer. If you go higher than a simmer you will boil it dry and you will not be happy. Best to keep an eye on it in any case.
③ Mix the cornstarch with a splash of water to form a slurry. Stir the slurry into the simmering teriyaki sauce. Simmer another 1-2 minutes until thickened. Cool. Set aside.
④ Grill the hot dogs for about 5-7 minutes on medium-high heat.
⑤ Spread the teriyaki sauce and Japanese mayo on each side for the buns and place the hot dogs on top. Garnish with the seaweed salad and green onions.