HOME > Chowhound > Greater Boston Area >
What have you made lately? Tell us about it

Back me up: seafood dynamite?

tatamagouche Jan 15, 2008 09:47 AM

Here in Denver, and apparently throughout the West, this dish is all over Japanese/sushi menus. It's basically a gooey seafood casserole. I don't recall ever seeing it in Boston (or anywhere out East). Am I wrong?

  1. ScubaSteve Jan 15, 2008 09:53 AM

    i've never seen it but the dynamite sauce used is mayo and Sriracha with smelt eggs and krab stick.

    8 Replies
    1. re: ScubaSteve
      tatamagouche Jan 15, 2008 09:53 AM

      Yeah, it's really gross...and really good.

      1. re: tatamagouche
        CambridgeFoodie Jan 15, 2008 10:02 AM

        A wonderful appetizer that is served at Ginza as an appetizer under the name Hotake - Hokkaiyaki.


        1. re: CambridgeFoodie
          tatamagouche Jan 15, 2008 10:04 AM

          Ah! So maybe it's more common out there than I thought?

          1. re: tatamagouche
            mikhail Jan 17, 2008 08:31 PM

            in my experience it is more common out west, and certainly better done. (several of the LA places i used to go to had it, one had a particularly great version.) the one time i had it at ginza i thought it was much too oily. there's also a version of it at shiki, called Moto Yaki. i really enjoy shiki, but this wasn't their best dish. or maybe it just wasn't what i was expecting, i.e. not the LA style.

        2. re: tatamagouche
          raddoc Jan 15, 2008 10:02 AM

          I thought dynamite sauce (as in Sushi by Yoshi) was a mix of Sriracha and Hoisin Sauce. Looking it up, though, the basic sauce is Sriracha and Japanese mayo.

          1. re: raddoc
            Gio Jan 16, 2008 04:30 PM

            What's the difference between Japanese mayo and Hellman's, for instance?

            1. re: Gio
              ScubaSteve Jan 16, 2008 04:35 PM

              Japanese mayonnaise, typically made with rice vinegar, tastes somewhat different from mayonnaise made from distilled vinegar and is yellowish in appearance. It is most often sold in soft plastic squeeze bottles. Apart from salads, it is popular with dishes such as okonomiyaki, takoyaki and yakisoba. It is sometimes served with cooked vegetables, or mixed with soy sauce or wasabi and used as dips. In the Tōkai region, it is a frequent condiment on hiyashi chuka (cold noodle salad).
              Kewpie (Q.P.) is the most popular brand of Japanese mayonnaise, advertised with a Kewpie doll logo.
              People who are known to like mayonnaise are commonly called mayora (マヨラー) by their friends.

              1. re: ScubaSteve
                Gio Jan 18, 2008 03:43 AM

                Thank you Steve. I'm guessing "mayora" is not a too derogatory designation????

      2. Luther Jan 15, 2008 11:06 AM

        Yeah, hokkaiyaki. They do a hotate version at Oishii that's served in a half-shell.

        1 Reply
        1. re: Luther
          lissy Jan 16, 2008 05:11 PM

          This sounds like something I've had at Douzo.

        2. r
          Ralphie_in_Boston Jan 16, 2008 07:53 AM

          I've eaten "dynamite" maki rolls at a couple local sushi places, and the contents were very close to what you describe here. Never seen it as a casserole, but will keep an eye out (on menus and on this thread!)

          1. f
            foodperv Jan 16, 2008 10:15 AM

            is it make with an asst of seafood or is it mainly that fake crab junk?

            14 Replies
            1. re: foodperv
              Prav Jan 16, 2008 10:50 AM

              Surimi ("fake crab") is not junk and is a pretty important and interesting food product. http://en.wikipedia.org/wiki/Surimi

              1. re: Prav
                Guinness02122 Jan 16, 2008 01:52 PM

                I thought fake crab was usually pollock?

                1. re: Guinness02122
                  ScubaSteve Jan 16, 2008 02:17 PM

                  it is. and it's yummy.

                  1. re: ScubaSteve
                    Eatin in Woostah Jan 16, 2008 03:33 PM

                    It's pollock, but relative yumminess is debatable. Edible when mixed with mayo and sriracha, I'll give you.

                    1. re: Eatin in Woostah
                      ScubaSteve Jan 16, 2008 04:24 PM

                      my father used to smoke it in an old garbage barrel he rescued from the dump. it was Yummy, but it could just be a taste-memory.

                      i'd love to find a contract smoke house that would do 10-15# batches.

                      1. re: ScubaSteve
                        Eatin in Woostah Jan 19, 2008 12:11 PM

                        That sounds interesting! Smokey goodness.

                        1. re: Eatin in Woostah
                          ScubaSteve Jan 19, 2008 12:36 PM

                          it was. i saw an episode of Bizarre Foods where they had a guy that smokes salmon collars. brought me right back to the olde back yard and for some strange reason Narragansett tall boys. go figure.

                2. re: Prav
                  goodhealthgourmet Jan 17, 2008 08:44 PM


                  i guess it depends on how you define junk.

                  personally, i think "junk" is a gentle descriptor for pulverized, gelatinous fish paste mixed with differing proportions of additives such as starch, egg white, salt, vegetable oil, sorbitol, sugar, soy protein, and seasonings...and cryoprotectants if it's frozen.


                  1. re: goodhealthgourmet
                    Prav Jan 17, 2008 09:45 PM

                    (edited because my tone was unnecessarily harsh and I apologize for that)

                    to each his/her own indeed :)

                    1. re: Prav
                      goodhealthgourmet Jan 17, 2008 10:03 PM

                      unfortunately, yes. i've tried it many times...in sushi, and i've even gone so far as to purchase it and try to prepare it at home in a way that i might enjoy.

                      it's just too sweet and artificial-tasting for me, and i find the smooth, processed/pressed texture wholly unappealing.

                      anyway, once i discovered that it contains ingredients i make a point not to ever put into my body, i was done with it.

                      but hey, to each his/her own!

                      1. re: goodhealthgourmet
                        Prav Jan 17, 2008 10:24 PM

                        i agree that sweet/fishy don't work too well for me either. :)

                3. re: foodperv
                  tatamagouche Jan 18, 2008 04:10 PM

                  From what I've seen, it can be made w/ all kinds of things--surimi, yes, but also mussels, scallops...

                  1. re: tatamagouche
                    another_adam Jan 18, 2008 06:37 PM

                    Yes, scallops, white fleshed fishes, crab, or kanikama (a.k.a surimi), all enhanced by mayo! In fact, I used to hate anything that contained mayo, until I was introduced to this by my favorite curry house in L.A. :) I was once told (quite possibly wrongly) that it's a hawaiian innovation--at least in a japanese context--and It's definitely a lot more common in places with a substantial hawaiian population. (Definitely not so prominent in boston!)

                    1. re: another_adam
                      tatamagouche Jan 20, 2008 05:15 AM

                      I think you're right, there seems to be a Hawaiian connection.

                Show Hidden Posts