Baseball and hot dogs cross all language barriers.
We’ll always write about Chicago chefs recreating hot dogs for the fine dining realm. First was the Lockwood’s reimagination of the Chicago Dog, then there was the Drawing Rooms drinkable version. Now Eve’s Executive chef Troy Graves has created a housemade “Japanese Hot Dog,” which he hopes will unite the two countries with the undying bond of baseball and meat in tubular form.
The beef and pork mixture is marinated in soy, sake, and mirin for three days. Then it’s stuffed into a natural casing and, with a nod towards Chicago, served on a poppy seed bun. The hot dog will be a Tuesday through Friday lunch special starting on May 4. It’ll cost $5, which is probably the same price as a regular old dog at Wrigley.