- 6 hot dogs (or 12 cocktail-sized sausages)
- 1 tbsp oil
- 1 bamboo skewer
- Slice both ends off of your hot dogs, about 1-1/2 inch long.
- Take a knife, and make slits on the non-rounded end of each hot dog end. Turn your sausage so that the cut-end is facing up. Make one long horizontal slit across the cut end of the hot dog, then two equally-spaced slits perpendicular to the original slit. Click here, for a visual (bottom left side of the screen).
- Heat your oil on medium-low until tiny bubbles form on the surface.
- Start frying your octopus sausages by placing them sideways on the pan, turning them with chopsticks or metal tongs every 15 seconds or so. The legs will brown/curl and bloom outward very quickly. Repeat until all sausages are cooked. Set cooked sausages on paper towels to absorb excess oil.
- To make “eyes,” use your bamboo skewer to poke two holes into each sausage above the “legs.”
- Use a sharp, thin knife to carve a mouth below the eyes.
- Serve warm, with ketchup and mustard, or with rice and cooked veggies in a bento box.