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Andagi + Hot Dog = Andadog

One of the most unique “local” versions of the hot dog is the Andadog. It’s usually only available once a year at the Okinawan Festival on Labor Day weekend in September at Kapiolani Park. I like it so much, that I’ve attempted for the first time making this at home, which you can check out here in this pictorial demonstration!…

Here’s 4 variations of hot dogs I tried. Top to bottom: Oscar Mayer Jumbo Beef, Redondo’s (red) Hawaiian Winners, Redondo’s Teriyaki Hawaiian Winners, Sinai Polish Sausages (from Costco).

Here we have the packaged Andagi Mix, which is available (not always) at Marukai. According to the instructions on back (which I had translated from Japanese), the “wet” ingredients you must add are 3 eggs and 2 tablespoons oil; no water!. I discovered though that I needed to add 2 more eggs and 1 more tablespoon oil to thin it out to a “batter” consistency (total 5 eggs, 3 tbsp. oil).

The Procedure:

First I cut the hot dogs in half (the longer Polish dog was cut into thirds) then boiled them in plain water until fully cooked, then drained them until fully dry. You can probably leave them full-length, but this is how they do it at the festival.

Here you see the dogs pre-cooked, fully dry and skewered. You can substitute skewers with disposable chopsticks cut in half.

Here, I’ve just dipped a dog in the batter. My friend said to coat them in flour first to make the batter stick better, by I found it was better to dip them in as is (no flour coating). Just a thin coating is enough, as it will REALLY puff up as you’ll see next. The dough is very “gluey”, even in this “thinned” state, so I used a rice paddle to assist with the coating process. One package of Andagi was enough to make approximately 30 andadogs.

Here I’ve just removed one from the hot oil. Pefectly golden brown delicious (GBD). Please note, the oil temperature is KEY when cooking Andagi. Too hot and the sugar in the batter will turn it BLACK and burnt on the outside and RAW inside. I lowered my stove to a notch below MEDIUM and it was just right. Andagi (in this case) cooks VERY fast – less than a minute – so you need to keep close eye on each one in the fryer. The most I’ve added in the fryer at once were 3, tops.

The Finished Product:

Here are 4 of the best finished examples I had of each Andadog variation. Some were cooked darker (more burnt) than I would have liked, but they were still ono!

Left to right: (Costco) Polish Dog, Redondo’s Winner, Oscar Mayer, Redondo’s Teriyaki Winner.

My favorite of the 4 varieties was the (Costco) Polish Dog. It’s strong flavor matched the best with the slightly sweet Andagi. A close second goes to the Teriyaki Winner, which helped enhance the sweetness of the Andagi, making it a flavorful standout. The red winner was my least favorite, as it didn’t match well with the Andagi.

I made this for our Memorial day beach picnic, and my family visiting from the mainland made quick work of the 30 Andadogs I created, enjoying every single bite. It was a fun trial and taste test that I’ll certainly do again. If you’ve never tried them before, please do, Andadogs are really ono!


19 thoughts on “Andagi + Hot Dog = Andadog

  • June 10, 2006 at 7:47 pm

    WOW! I popped my daily dose of Toprol early after reading this one!

  • June 14, 2006 at 1:51 am

    Congrats on your new blog! I’m adding this to the other great Hawaiian food blogs I read. Saw this entry on HT. Good job and photos are great.

  • June 15, 2006 at 6:34 am

    right on pomai!! i no need wait for da Okinawan Festival!! i can make dis one fo mah wife now!! woo hooo!! :D looks good man and nice pix!! keepem coming!!


  • June 30, 2006 at 11:04 pm

    I *love* those andadogs! Can’t wait until Labor Day weekend!

    Oh yeah, nice blog!

  • July 20, 2006 at 11:29 pm

    OOOOoooo!!! These look soooo do-able!!!Great instructions/tips.

    I love your blog!! another great ono food writer.

    Mahalo for sharing

  • July 27, 2006 at 8:02 pm

    looks ono enuff brah….i bet one wit spam inside would be supah ono!

  • August 4, 2006 at 7:29 pm


    You’re right. With the premixed Andagi Mix, anyone can do this. Easy! I’ll certainly buy a few of “the originals” at the Okinawan Festival coming up just around the corner in September. I gotta’ take notes and compare my amateur version with those of the pros!

    Big mahalo to everyone here for all the nice comments!

  • August 23, 2006 at 1:37 am

    FYI – i’ve found those andadogs at the 99cent store at Ward Center… i was there on a weekend so i’m not sure if they have it during the weekdays… i LOVE them… and thanks for the recipe… now i can make them at home…

  • November 13, 2006 at 6:37 pm

    Love your blog. I Need to know where to get the Redondo’s Hawiian Winners. Can you help?

  • November 13, 2006 at 7:06 pm

    I need to locate ” Redondo’s (red) hawiian Winners”, as soon as possible! It’s a hot dog. Bright red on the out side, & normal colored on the inside. Where can we buy them in bulk?

  • November 13, 2006 at 8:23 pm

    Hi Jack & Darcy,

    All Hawaii Costco and Sam’s Club locations sell the Redondo’s Winners (red on the outside) “hot dogs” in bulk size. That is one of the type I used in the Andadog demonstration.

    There are a few mainland distributors as listed on their website as followed:

    US Mainland Distributors
    California Pacific. 650-692-8211
    Daylee Foods Inc. 562-903-3020
    Hosoda Brothers 415-648-7144
    Marukai corporations 310-660-6300
    Yamasa Enterprize 213-626-2211


    Hope this helps!

  • June 17, 2009 at 8:57 pm

    wow looks delicious! i love corndogs & i love andagi. i will definitely have to try this.

  • December 9, 2015 at 12:36 am

    Cherry blossom dounts – wow. These are very special little shops! I do not like dounts but have not tried one for maybe 10 years, but if this shop were any where close to me I would go in a heart beat!


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