Japanese baked dynamite is a common appetizer menu item found at sushi restaurants in the West.
It consists of any combination of seafood, including but not limited to, scallops, fresh or imitation crab, shrimp, abalone, clams, calamari, muscles, octopus, salmon, or other sashimi grade fish. The seafood is then baked in a sauce made of sliced button mushrooms, masago (capelin roe or caviar), and mayonnaise.
If you haven’t already given dynamite a try, it is truly the ultimate, sinfully rich appetizer that you’ll want to splurge on at your next visit to the sushi bar, or, you can make it yourself at home for a fraction of the cost.
A variation of the traditional dynamite is a spicy version. The recipe available here can easily be adjusted by adding Sriracha, Chinese hot chili sauce. The level of heat can be made to suite your preference. In addition to Sriracha, Japanese shichimi (7-chili spices) can also be incorporated for an extra layer of heat.
This recipe is specifically for making individual dynamite canapés, which are perfect for cocktail parties or dinner parties. However, for a casual meal, this recipe can also be made in a larger 9-inch by 9-inch square baking dish.
- 1 14-oz bag frozen mixed seafood (calamari, mussels, baby squid, shrimp, imitation crab)
- 1 package of white button mushrooms (stems removed, sliced)
- 3/4 to 1 cup light mayonnaise (Best Foods), enough to evenly coat seafood and mushrooms (add more for creamier and richer texture)
- 2 tablespoons masago caviar (plus optional 2 tablespoons for garnish)
Heat oven to 375 F.
Line muffin pan with aluminum foil cups.
In a medium pot, bring water to boil, reduce heat and simmer frozen seafood for 10 minutes or until cooked through. Drain, and allow it to cool slightly.
In a small pan, sauté sliced mushrooms to remove excess water. Allow the mushrooms to cool to room temperature, and drain on a paper towel to remove excess water and moisture. NOTE: This step can be skipped all together and fresh mushrooms can be baked with the dynamite mixture, however the end result will be slightly watery due to the mushroom's moisture content.
In a medium bowl, mix cooked seafood, cooked mushrooms, mayonnaise and masago. Mix gently until all ingredients are incorporated.
Gently scoop a small portion into each individual aluminum foil cup.
Bake for 15 minutes or until the tops of the dynamite is browned. Optionally, the last 2 to 3 minutes, the oven setting may be changed to low broil to quickly brown the tops of the dynamite cups. If using fresh seafood, there is no need to pre-cook the seafood (as in step #3 for frozen seafood), bake dynamite for 20 minutes until the seafood is cooked through (actual cooking time will depend on the type of seafood used).
Garnish the tops of each dynamite cup with a touch of additional masago for added color and flavor.