Sweet hawaiian buns meet a quick ginger-soy glaze on hot dogs for a weeknight dinner that reads fancier than the fifteen minutes it takes. The slight char on the glazed dogs against the soft, slightly sweet bun makes this feel like takeout without leaving home.

Serves 2. 20 minutes, 12 at the stove.

About 690 calories a serving, 48 g protein, 8 g carbohydrate, 52 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a skillet over medium-high heat and lay in the four hot dogs; cook without moving for three minutes until they brown on one side, then turn and cook for two more minutes.5 min
2. While the hot dogs cook, whisk together 2 tablespoons soy sauce, 1 tablespoon fresh ginger, minced, and 1 minced garlic clove in a small bowl.
3. Pour the ginger-soy glaze over the hot dogs and rotate them to coat; let them caramelize, rolling them around the pan for two minutes more until the glaze clings and darkens.2 min
4. Toast the four hawaiian buns cut-side down in a dry skillet over medium heat for one minute until they're warm and lightly golden.1 min
5. Spread 1 tablespoon butter across the toasted buns, nestle one glazed hot dog into each, and serve right away while the buns are still warm.

Note Swap the ginger-soy glaze for ketchup and mustard if you prefer straightforward; leftovers keep two days in the fridge and are good cold. Serve with quick pickles, coleslaw, or a simple green salad to balance the richness of the bun and glaze.