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

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• Author: Funky Asian Kitchen

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Ingredients

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• 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

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Instructions

1. Preheat the oven to 425 and move one oven shelf to the middle and one to the top.
2. Cut the seafood into small evenly sized bits. Add it to a medium sized bowl and season with a couple dashes of salt.
3. Add the mayonnaise and masago caviar. Mix well to combine.
4. 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.
5. 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.
6. Broil the dynamite for 3-5 minutes until the mixture is browned and bubbly.
7. Carefully transfer the ramekins to a plate and serve immediately.

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Notes

*You can use all kinds of seafood for this dish. Shrimp, crab, mild fish, and scallops would all be good.

It may sound incredible that you can make some of the best salmon you’ve ever had with just TWO ingredients, but it’s true. Simple, fast, and fool proof, Shio Koji salmon uses a traditional Japanese method that creates deeply flavorful and moist salmon with just a few minutes of hands-on prep. Salmon is rich with Omega-3’s that are essential to heart health and this recipe helps you get it on the table with a minimum of fuss, so let’s get into it.

What is Shio Koji?

A favorite seasoning for Japanese home cooks, shio koji is made from rice inoculated with a harmless mold. (Mold also being a key ingredient in lots of yummy things from dry aged steaks to wine!) It is used to marinate and tenderize meat, and provides rich savory umami goodness. You can easily make your own shio koji at home, and I show you how here. It is also readily available online and in Asian markets that specialize in Japanese ingredients. 

Making Shio Koji Salmon

I like to use a skin on salmon fillet for this, and I start by cutting the salmon into equal portions. This isn’t so much a recipe as a method. Each serving of salmon (about 5-6 ounces) needs 1 Tablespoon of shio koji. I bought a package of salmon, which was about a pound, so I cut it into 3 servings. If you want a larger serving of salmon for each person, I suggest giving two smaller pieces rather than one large piece of fish. This will allow the shio koji to penetrate the fish evenly and fully.

The salmon should marinate in the shio koji for at least 6 hours. I like to leave it overnight for the most flavor. Plus it’s nice to start the day knowing your dinner is pretty much already taken care of! When you are ready to cook the salmon, make sure you take off an excess shio koji as it easily burns. I use my hands but you can use a paper towel if you prefer.

Broil the salmon for 6-8 minutes. You do not need to flip the salmon. Keep a close eye on it; I like it to get a good char in places but you don’t want it too burnt.

I like to serve Shio Koji Salmon with a simple green veggie like Sesame Green Beans or Japanese Style Spinach for an easy, healthful, and delicious meal. Try it and let me know what you think by commenting on the recipe below. And don’t forget to tag us in your pics @funkyasiankitchen, we love seeing your creations!

Shio Koji Salmon

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• Author: Funky Asian Kitchen
• Prep Time: 5 minutes (plus marinating time)
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: serves 3
• Category: Main
• Cuisine: Japanese

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Ingredients

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• 1 lb skin-on salmon fillet
• 3 Tablespoons Shio Koji

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Instructions

1. Cut the salmon into 3 equal pieces. Pat dry with a paper towel and place the pieces of salmon into a storage container. 
2. Pour the shio koji over the salmon and gently coat the salmon with the shio koji. 
3. Cover and refrigerate the salmon overnight or at least 6 hours. The longer you marinate the salmon the more flavor will be absorbed.
4. Move the oven rack to the second shelf from the top (about 8 inches from the heat source) and set the broiler to high.
5. Line a baking sheet with aluminum foil and spray with a little oil (to keep the skin from sticking).
6. Using your hands, wipe off the excess shio koji from the salmon and place the salmon skin side down on the baking sheet.
7. Broil the salmon for 6-8 minutes. Keep an eye on it. It will get very caramelized. (You can put some foil on top or move it down another shelf if you think it’s getting too charred).
8. I like salmon to be just cooked on the inside. If you prefer well done salmon, tip the pieces over to the side and continue cooking for another 2-3 minutes.
9. Transfer the shio koji salmon to a plate, garnish with some lemon wedges and serve.

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Keywords: salmon, marinate, healthy, japanese, seafood