Shoyu Hotdogs

Chef Sheldon Simeon has been an inspiration to me since some of my earliest social media posts. And even before that I was a big fan of his when he was on Top Chef. His cooking always felt rooted in comfort, culture, and the kind of food that brings family together. Every time we visit Maui, stopping by his restaurants is part of the tradition, which is why I was so excited to see this recipe in his new book, Ohana Style.

What I love most about this cookbook is how approachable and relatable the recipes are. They feel like real home cooking, dishes you can actually make on a weeknight and enjoy with the entire family. This shoyu hotdog recipe is the perfect example of that.

It’s simple, nostalgic, and deeply comforting: a hotdog seared until golden, glazed in a salty-sweet shoyu sauce, and served over rice. It’s the kind of meal that reminds you that the best food is often the easiest.

This recipe adapted from Ohana Style available now:

Ingredients

1 pack hotdogs

2 tablespoon neutral oil

½ cup thinly sliced sweet onion

¼ cup soy sauce (shoyu)

¼ cup light brown sugar

¼ cup water

sliced green onions, for garnish (optional)

cooked rice for serving (optional)

1. Heat a skillet over medium heat and add the oil.

2. Add the hotdogs and cook until lightly browned and blistered on all sides, about 4–5 minutes. Remove and add onions.

3. In a small bowl, mix together the soy sauce, sugar, and water.

4. Pour the shoyu mixture into the pan and let it simmer, turning the hotdogs so they become evenly coated in the glaze. Cook for another 2-3 minutes until the sauce thickens slightly and turns glossy.

5. Serve the hotdogs over warm white rice and spoon any extra sauce from the pan over the top.

6. Finish with sliced green onions if desired.

Hotdog octopi