Japanese Dynamite Mussels Food

JAPANESE BAKED DYNAMITE APPETIZERS

Steps:

• 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.

MUSSELS WITH DYNAMITE SAUCE

Steps:

• Pre-heat your broiler or toaster oven to 350 degrees.
• Detach mussels from the shell and replace back. Arrange them in the same way on the baking pan. Set aside as you prepare the sauce.
• To prepare the sauce, first drop a pinch of the Hon Dashi pellets in a medium bowl and dissolve completely with the half and half.
• Then add the Kewpie mayo. Combine the mixture with a spoon until smooth. Add the Sriracha or chili sauce and fully incorporate it into the sauce.
• Do a taste test here. If you would like the sauce to be hotter, add a little more Sriracha or chili sauce. If you want it to be milder, add a few squirts of Kewpie mayo. If you think you've added too much mayo, you can thin the mixture slightly with a few drops of half and half.
• The consistency of the sauce should be like pancake batter or a softened milk shake.
• Once you've reached this stage, add the roe and stir slowly to distribute it evenly into the sauce. Spoon the sauce over each mussel. Put just enough to cover the meat completely.
• Place the mussels under the broiler or toaster oven to cook.
• Check frequently and rotate the pan occasionally to even out the browning. Cook until the sauce bubbles and gets golden brown with a few dark spots forming. The total cooking time should not exceed 15 minutes.
• Serve immediately, squeeze some lemon juice on each as you are eating them. ENJOY!

DYNAMITE SAUCE FOR SUSHI

Steps:

• Mix the three ingredients together.
• You may add more hot sauce or Masago to your tastes.

JAPANESE-STYLE BAKED MUSSELS

Steps:

• Preheat oven to: Broil, top heat, 500°.
• Prep ingredients: Ingredients are for about a dozen New Zealand Greenlipped, or two dozen Black Mussels. If using fresh: quickly saute in a hot pan with a touch of oil until they pop open. Remove from pan. Pull meat from mussels, slice into three pieces and place back into mussel half. If using precooked frozen, remove meat from mussel half, cut into three pieces and place back into mussel half. Arrange in a large baking pan, broiler safe.
• For dressing and cooking: Combine all ingredients. Place about a tablespoon of dressing over each mussel half. Sprinkle with a little Panko. Broil until bubbly and lightly browned. Remove from baking pan and top with green onion.
• Tobiko can be found in the freezer section at most asian markets.