Japanese Hot Dog Curry

Instructions

1. Prepare the vegetables
   Dice the onion, carrot, and potato into small uniform pieces. The smaller the dice, the faster they will cook and the better texture they'll have as a hot dog topping.
2. Start the curry base
   Heat the vegetable oil in a medium pot over medium heat. Add the diced onions and sauté until translucent, about 3-4 minutes. Add the garlic and ginger, cooking for another minute until fragrant.
3. Cook the vegetables
   Add the diced carrots and potatoes to the pot. Stir to coat with the oil and aromatics, then cook for about 2-3 minutes, stirring occasionally.
4. Simmer the curry
   Pour in the broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for about 10-12 minutes until the vegetables are tender when pierced with a fork.
5. Add curry roux and seasonings
   Break the curry roux blocks into pieces and add them to the pot. Stir until completely dissolved. Add soy sauce and honey, then simmer for another 5 minutes until the curry has thickened to your desired consistency. If it becomes too thick, add a splash of water.
6. Prepare the hot dogs
   While the curry is simmering, cook the hot dogs according to package instructions, either by grilling, pan-frying, or boiling until heated through. Toast the hot dog buns lightly if desired.
7. Assemble the hot dog curry
   Place each hot dog in a bun, then generously spoon the curry over the top. Make sure to include plenty of the vegetables. The curry should be thick enough to stay on the hot dog but not so thick that it's difficult to eat.
8. Garnish and serve
   Top each hot dog curry with fukujinzuke pickles and chopped green onions. Serve immediately while hot, with extra curry sauce on the side for dipping if desired.