IMO Chicago Dogs are the best overall hotdog setup, but I'm not here to teach you how to heat up a hot dog. I am going to show you how to make a Japanese Milk Bun though. Its a real squish. Highly recommend giving it a shot.

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And as always, I love to see what YOU'RE making at home. Take pics of your versions of these recipes and tag me on Instagram @brian_lagerstrom


FOR THE MILK BUN RECIPE (thanks KAF for inspiration here)


FOR THE TANGZHONG STARTER

45g or 3 TBPS MILK
45g or 3 TBPS WATER
15g 2 TBPS FLOUR

300g or 2.5 C. FLOUR
50g or about a 1/4C. SUGAR
5g or 1.5 TSP YEAST
110g or 1/2 C.MILK
5g or 1 TSP SALT
1 LARGE EGG
60g or 4 TBPS ROOM TEMP BUTTER

POPPY SEEDS (about 1/2 c.)


FOR THE DOGS

CRISPY DILL PICKLE , halved lengthwise
SPORT PEPPERS , cut into 3-4 pcs stems removed
YELLOW MUSTARD
DICED WHITE ONION
CELERY SALT
GREEN RELISH , 1 drop blue added if no nuclear green
TOMATO




#chicagodog #japanesemilkbun #nationalhotdogday

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