Japanese Dynamite Mussels Recipes

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!

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.

DYNAMITE RICE

Steps:

• Rinse rice and drain. Add rice to a pot and pour in water. Bring to a simmer over high heat, then reduce heat to low. Cover and cook for 20 minutes. Turn off heat and let rest for 10 minutes.
• While rice cooks, combine rice vinegar, sugar, and salt together in a small bowl until dissolved. Set aside.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a shallow 2-quart baking dish with some sesame oil.
• Uncover rice and drizzle over seasoned vinegar mixture. Use a fork to break up and fluff rice. Transfer rice into the prepared baking dish. Sprinkle over toasted sesame seeds, bonito flakes, and nori; use a fork to gently stir into the rice.
• Mix mayonnaise, soy sauce, ½ teaspoon sesame oil, and Sriracha for topping together in a bowl and stir in scallops and shrimp. Spread over rice, and sprinkle cayenne over the top.
• Bake in the center of the preheated oven until the seafood is just cooked through (or 95% cooked through), about 20 minutes. Turn oven to a high broil setting, and brown the top, 1 to 2 minutes. Garnish the top with more Sriracha, toasted sesame seeds, and green onions before serving.