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Smoked Jalapeño cheddar hotdog by Rookpluim

4 persons | Shichirin, Pork | Meat | Main dish

Prep time
15 MIN
Cook time
30 MIN
Total time
45 MIN

Prep time

  • Light a medium amount of Binchotan, fully open the sliders of the Shichirin and allow it to reach a good temperature. Place the Yakitori bars on the Shichirin. 


  • Use two skewers to thread all four sausages at the same time, placing one skewer on the left and one on the right in the sausage to make it easier to flip. 
  • Next, make the guacamole first by mashing the avocado. Finely chop the red onion and mix half into the guacamole, set the other half aside. Finely chop the chilli pepper and add it whole to the guacamole along with the olive oil, Tabasco and the lime juice from half the lime. Season to taste with salt and pepper.
  • For the salsa, dice the tomatoes and add the other half of the chopped onion. Also mix a dash of olive oil and the vinegar into the salsa. Season to taste with salt and pepper.
  • Mix the mayonnaise with the Sriracha sauce for the Sriracha mayonnaise.
  • Then grill the sausages on the Shichirin, about 5 minutes per side.
  • Cut open the buns and spread with the Sriracha mayonnaise. Add the guacamole and top with the sausage. Garnish the sandwiches with feta, puffed quinoa, rocket, sweet and sour red onion and the tomato salsa.



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  • 4 Jalapeño Cheddar sausages
  • 4 hot dog buns
  • 1 tbsp Sriracha sauce
  • 2 tbsp mayonnaise
  • 100 gr feta cheese
  • 2 tbsp puffed quinoa
  • 100 gr sweet and sour red onion
  • 40 gr rocket

Ingredients salsa

  • 2 tomatoes
  • 1 tbsp vinegar
  • 1 half red onion
  • 1 tbsp olive oil
  • YAKINIKU Japanese Smoked Salt
  • YAKINIKU Japanese Szechuan Pepper

Ingredients guacamole

  • 1 avocado
  • 1 chilli
  • 1 half red onion
  • 1 tbsp olive oil
  • 1 tsp Tabasco
  • 1 half lime


  • yakitori bars
  • skewers

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