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).
How Many Calories per Serving?
This recipe is only 380 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
5 Secrets to 20 Min Dinners
Get tricks for quick & easy meals!
Seafood Dynamite
Seafood Dynamite - baby shrimp, crab meat, bay scallops, clams in a creamy mayonnaise sauce, spiked with some masago.
Ingredients
- 2 oz. shelled baby shrimp
- 2 oz. bay scallop
- 2 oz. crab meat
- 2 oz. shelled clam meat
- 4 cans button mushrooms or fresh mushrooms sliced into thin pieces
- Shredded or grated cheese optional
Dynamite Sauce:
- 6 tablespoons mayonnaise Japanese Kewpie mayonnaise preferred
- 1/2 teaspoon lime juice
- 1/2 teaspoon Sriracha sauce
- 1 teaspoon sugar
- 1 tablespoon masago
Directions
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1Heat up the oven to 400°F (204°C).
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2Using a teaspoon, mix all the ingredients in the Dynamite Sauce and set aside.
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3
Pat dry the baby shrimp, bay scallop, crab meat, clam, and sliced button mushroom with paper towels. Add half of the Dynamite Sauce to the seafood, stir to coat well.
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4
Transfer the seafood into an oven-safe dish or container (you can also use aluminum foil or a big clam shell). Top the seafood with the remaining Dynamite Sauce. Drizzle some shredded or grated cheese on top (optional). Bake for 25-30 minutes or until the Seafood Dynamite turns slightly brown. Dish out and serve hot.
Jen
I love this recipe and have made it several times, normally with rice and a side salad. I was wondering if putting panko breadcrumbs on top might be a good idea?
Thanks for the recipe!
Rasa Malaysia
You can try but I do not like it because they get soggy.
Dean
I’ve been making dynamite for years, They say the name came from Nobu because the Masago or other roe would make a popping noise in the broiler. One of the secrets to great dynamite you missed is a quality sesame oil ( I prefer Yamasa) a little goes a long way. You should also sauté onions, mushrooms and scallops ahead of time to reduce the liquid in the final dish then mix it with your mayo mixture. Last secret is to use a good SHORT grain rice. Now you’re ready to rock!
Rasa Malaysia
Thanks Dean!
Dean
I’ve been making dynamite for years, They say the name came from Nobu because the Masago or other roe would make a popping noise in the broiler. One of the secrets to great dynamite you missed is a quality sesame oil ( I prefer Yamasa) a little goes a long way. You should also sauté onions, mushrooms and scallops ahead of time to reduce the liquid in the final dish then mix it with your mayo mixture. Last secret is to use a good SHORT grain rice. Now you’re ready to rock!
Puttytat
Would this work on a large slab of salmon?
Denise Hills
Do I use already cooked seafood or raw?
Rasa Malaysia
Raw seafood.
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..
Hawaiian
I make it with Chicken, Shrimp, Zucchini, mushrooms, and mozzarella cheese (grated. Its called “Da Bomb”. its still basically a dynamite recipe.