If you’ve never had Dynamite sauce before, I highly suggest you follow my recipe here and dunk your face in a bucket of it or drink it my the glassful. This miracle condiment comes second to ketchup in my world of dipping sauces and reasons to get up in the morning. A spicy and savoury blend of Japanese Kewpie mayonnaise and tongue tickling Sriracha with the inclusion of a few secret ingredients make the ultimate dipping sauce so versatile that it can accompany anything. For this recipe, I modify my dynamite sauce recipe to bring it up to the next level to make my awesome baked mussels.
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Recipes
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.
I once wondered what it would be like to cook a bao (a steamed bun) like you would a pan-fried dumpling. I entertained the idea for a while trying to figure out how it would work and followed my instincts and went for it. I didn’t get too far until my mom told me that pan-fried baos are an actual thing and popped all my dreams of being a hybrid dumpling-bao visionary. Chances are unless you’ve traveled to Jiangnan or Shanghai China, you’ve probably never had these pan-fried pork buns here in Montreal – no one makes them here… but now YOU can!