I may not be entirely sure how this seafood dish came to be known as Dynamite, but I am absolutely sure that it is a winner. It has been our restaurant menus my entire life and is absolutely beloved by our guests. This is one for the seafood lovers, the sushi lovers, and also the ones that are maybe a little trepidatious about both. Who doesn’t love a dish that’s creamy and bubbly and golden on top?! Dynamite usually features a combination of seafood, such as shrimp, fish, or crab, mixed with a creamy, mayo-based sauce which then gets broiled until bronzed. The result is a rich and savory dish that is a perfect and elegant appetizer that’s stupid easy, so let’s get into it.
The origins of Dynamite can be traced back to Japanese-American cuisine, where chefs in the United States began experimenting with traditional Japanese flavors and ingredients to create dishes that would appeal to local tastes. By which I mean people who maybe weren’t sold on the idea of raw fish just quite yet. While not an authentic Japanese dish, Dynamite has become a staple in many sushi restaurants, especially in North America. It’s the perfect dish for those that come in and say, “nothing raw please” and it’s also the perfect dish for anyone who appreciates the delicate sweetness of seafood and of course that gorgeous bronzed top.
I start by cutting up the seafood into small bits. I’m using a mixture of crab sticks, white fish, and octopus. I’m asian and we love chewy things so the octopus gives it just that texture that keeps it interesting. Most of the seafood will cook quickly in the oven, but octopus is the exception. If you choose to include it, you must source cooked octopus and I prefer the Japanese sashimi style octopus that’s cooked firm, not soft.
This Dynamite is more of a how-to than a strict recipe. Feel free to mix it up and add in some of your favorites. Shrimp and scallops are also popular choices. And any mild white fish will work well.
For the crab sticks, I like to shred them. This insures there’s plenty of their awesome crabby flavor in every bite of Dynamite.
I like to incorporate masago into Dynamite because it adds a delightful burst of flavor and texture that elevates the dish. Masago, or capelin roe, is known for its tiny size and crunchy texture with a mildly salty taste. When mixed into the seafood before baking, masago adds an unexpected pop of flavor and a visually appealing bright orange hue.
You can use any kind of mayo you like. If you have kewpie mayo hanging out in the fridge, you earn extra points.
When everything is mixed it’s time to portion into small oven proof serving dishes.
The seafood may not be all the way cooked through at this point but that’s fine. It’s going to get blasted under the heat of the broiler for a few minutes (watch it carefully) and that will cook it through and get that famous Dyamite bronzed crown of glory.
Serve these sophisticated appetizers on a plate because the ramekins will be very hot.
You could round these out with my Wild Mushroom Salad and happily call it a meal! I like it as bar food too, served with nori chips, like in this photo. Or serve it as a sophisticated starter followed by Plum Sauce Duck and Warabi Mochi for a dinner party that will have your guests wondering when you went to culinary school.
They don’t have to know how quick and easy it all was! Let me know how you serve your Dynamite below, and don’t forget to tag us in your pics @funkyasiankitchen, we love hearing from you!
Dynamite
Ingredients
- 1 pound of mixed seafood (I used 10 ounces mild fish, 3 ounces octopus, and 5 crab sticks)
- 2 Tablespoons masago caviar
- 6 fluid ounces (3/4 cup) Mayonnaise
- A couple dashes salt
Instructions
- Preheat the oven to 425 and move one oven shelf to the middle and one to the top.
- Cut the seafood into small evenly sized bits. Add it to a medium sized bowl and season with a couple dashes of salt.
- Add the mayonnaise and masago caviar. Mix well to combine.
- Divide the mixture into 4 small oven safe ramekins (about 1 cup in size). Smooth the tops of the mixture so it’s even and put the ramekins onto a baking sheet.
- Bake the ramekins for 10-12 minutes. The seafood may not be fully cooked, which is fine. Turn the oven to broil and move the ramekins to the top shelf.
- Broil the dynamite for 3-5 minutes until the mixture is browned and bubbly.
- Carefully transfer the ramekins to a plate and serve immediately.
Notes
*You can use all kinds of seafood for this dish. Shrimp, crab, mild fish, and scallops would all be good.
