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Seafood Dynamite Recipe

Seafood Dynamite
Seafood Dynamite pictures (5 of 5)

I am not sure if this is an authentic Japanese recipe, but this is certainly one of my favorite eat-out dish when I dine at Japanese restaurants. This dish is usually called Seafood Dynamite, or Baked Seafood in Dynamite Sauce, or something along that line.

In any case, it’s basically baked assortment of seafood—usually baby shrimp, bay scallop, clam, etc.— in a creamy mayonnaise sauce, spiked with some masago (Capelin roe), and spiced with a wee bit of Sriracha. Seafood Dynamite has all the ingredients that I love, with a flavor that I rather enjoy, especially when I am in the mood for something luscious, rich, and heavy. Because it calls for seafood, it’s a pricy dish and the portion is usually small if you order at Japanese restaurants. The good news is that it’s so much cheaper making Seafood Dynamite at home, and you can have a bigger portion if you like. Plus, it’s easy to make, as you can see from my Seafood Dynamite recipe below…

I prefer buying fresh seafood to make this dish, but you can totally use a frozen mixed seafood pack that is commonly found at supermarkets. My favorite combination is bay scallop, baby shrimp, crab meat, and manila clam (shelled). Seafood Dynamite is really delicious and filling, and perfect as an appetizer or entree (bigger serving).

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22 COMMENTS... read them below or add one

  1. Shirley

    Oh yes, I love this at this Japanese izakaya that I always go to. Rich and creamy, super delicious. Thanks for the seafood dynamite recipe.

  2. Phil

    Cheese powder seems like an odd ingredient. Cheese is generally disliked among asians. While you list it as optional, I’m interested in hearing more how you arrived at including it in the recipe.

  3. Hard to find fresh shrimps, clams, scallops, and crab all at one go in my kitchen. Maybe have to make do with frozen :O …have tried this before but I am already liking this dynamite!

  4. Peter Pantry Raider

    Hi, Tigerfish. Next time when you come across fresh shrimps don’t forget to buy lots of them. Here’s a tip for how to keep them fresh for a long long time.

    With kitchen scissors snip off the sharp horn, eyes and feelers from the shrimp heads. Wash shrimps and line them up neatly in a clean ice-cream container until full leaving about 1 inch from the top of the box. Then fill the container of shrimps with water until they are covered by about half inch of water. Snap on the ice-cream box cover and place in freezer.

    After 6 months or a year, you just thaw the prawns out and they will be as fresh as the day you bought them. Try it.

  5. Fried Soft Shell Crab

    Wow, this recipe looks tasty. The picture makes my mouth water. I can’t wait to try it out for my family. Thanks for sharing this great looking recipe

  6. Hawaiian

    I make it with Chicken, Shrimp, Zucchini, mushrooms, and mozzarella cheese (grated. Its called “Da Bomb”. its still basically a dynamite recipe.

  7. Vi

    I’ve had this in a Chinese restaurant. The only difference was they didn’t use multi seafood instead they use imitation crab. It was delicious. I did not know what it was called, now I’ve got the recipe and the name. I want to make this for sure..

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