|Nutrition Facts (per serving)|
|Servings: 18 to 22|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
This recipe is specifically for making individual dynamite canapés, which are perfect for cocktail parties or dinner parties. For a casual meal, this recipe can also be made in a larger 9 x 9-inch square baking dish.
1 (14-ounce) bag frozen mixed seafood (e.g., calamari, mussels, baby squid, shrimp, imitation crab)
1 (8-ounce) package white button mushrooms, stems removed and sliced
3/4 to 1 cup light mayonnaise, to taste
2 tablespoons masago caviar, plus 2 tablespoons for optional garnish
Gather the ingredients.
Preheat 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.
(If using fresh seafood, skip this step.)
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.
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 tops of the dynamite are browned. If you'd like, turn oven to broil for the last 2 to 3 minutes for extra browned tops.
Garnish tops of each dynamite cup with a touch of additional masago.
- You can skip the step for sautéeing the mushrooms altogether and fresh mushrooms can be baked with the dynamite mixture, but the end result will be slightly watery due to the mushroom's moisture content.
- The amount of mayonnaise needed should be enough to evenly coat seafood and mushrooms. Add more for a creamier and richer texture.
- 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 suit your preference. In addition to Sriracha, Japanese shichimi (7-chili spices) can also be incorporated for an extra layer of heat.