Teriyaki-Glazed Sausage with Cabbage and Pickled Radish Topping

Method

1. In a small bowl, mix teriyaki sauce with 1 tablespoon soy sauce, 1 tablespoon mirin, 1 teaspoon grated ginger, and 1 clove minced garlic.
2. Place pork sausage in a skillet or pot and add the teriyaki glaze mixture.
3. Cook over medium heat, stirring occasionally, until the sausage is heated through and the glaze has thickened, about 5-7 minutes.
4. Toast hot dog bun and spread mayonnaise inside.
5. Add cooked sausage, top with pickled radish and cabbage.
6. Drizzle remaining teriyaki glaze over the top and serve.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.