I tasted the hotdogs yesterday when I made the Omerice. It was little too salty. So, I used a toothpick to make holes in the hotdogs and boiled for 4 minutes. Drained for 1 hour.
After an hour, I made cuts on two sides of the hotdogs. One side cuts are opposite of the other.
Chop pineapples. If it is not sweet, sprinkle some sugar and set aside for 15 minutes. After 15 minutes, squeeze the extra liquid. Put in a bowl, add mayonnaise. Mix well.
In a bowl, put mustard, honey and vinegar. Mix well. Crush the cashews using knife or mortar and pestle. Below is a picture of the ingredients I put in my hotdogs.
Grill the hotdog buns. I used a skillet with ridges for the buns.
On a pan on medium heat, heat up the hotdogs.
On a hotdog bun, spread some pineapple mayonnaise, add hotdog, some pickled carrots, drizzle the mustard, sprinkle some crushed cashews and some green onion. Done.
