Dynamite Sauce (Spicy Mayo) – Recipe

You’ve all seen it at your favourite local sushi spot; that smooth and creamy spicy mayo that you dip your delicately wrapped maki into. If you’re like me, then most plates of sushi are sided with at least a gallon of this stuff. Sometimes called “dynamite sauce”, we all know it as spicy mayo. A quick concoction of mayo and Sriracha that would leave all traditional sushi chef masters cringing in their platform wooden clogs. My recipe for spicy mayo has a bit of a twist that will leave your tastebuds craving for more and your pants down by your ankles.

This recipe for dynamite sauce can be used for anything and is whipped up literally within seconds because it’s THAT simple. My spin on the spicy mayo is the kind of mayo I use. For this recipe I use Kewpie Mayonnaise – a Japanese mayonnaise. The taste is noticeably different than regular Hellman’s mayo – the taste is more savoury and tangy – this is largely due in part of the use of only egg yolks, rice wine vinegar, and the Asian flavour bomb, MSG.

Ingredients:
1/4 cup kewpie mayonnaise
1 tablespoon Sriracha hot sauce
1 tablespoon massago (orange capelin caviar)
1 stalk green onion (greens only – thinly sliced)
Furikake or sesame seed to garnish (optional)

In a bowl, mix together mayo, hot sauce, massage, and green onions. Start with one tablespoon of Sriracha sauce and adjust according to taste. Chill for 15 minutes and serve.

This ultimate Yum Yum sauce will keep for about a week, but trust me, you’ll probably find reasons to use it on everything and anything. It’s simple, basic and over the top delicious. Use it for a dipping sauce, salad dressing, for potato salad, facial scrub or exfoliator, the uses are endless. A small container of the massago will keep in the freezer for months – I usually break off a piece from inside the container and let it defrost in a bowl; it thaws out within minutes.

Having trouble finding a particular ingredient? Check out my Asian grocery store round up to find a market near you!