One of my favorite Japanese appetizer dishes. I’ve come across various applications at various Sushi and Japanese restaurants across the US. Above is one of the best versions I’ve had, from Taigun in Broomfield, Colorado. Their version is scallops and shrimp, with onions, scallions, and shiitake mushrooms, baked up in a sauce of butter and mayonnaise. (Not so healthy… but SO decadent.) This version and the Conch version from Moon Thai in Coral Gables, Florida, lead my list of Best Dynamites evah!
I’ve looked up where this tradition started, and I can’t find any origins. I do know that Mayonnaise is a favorite condiment in Japanese Culture, so much so that a quasi-trendy restaurant opened in Japan serving only Mayonnaise. (Gross. But whatever floats your boat.)
But as for the tradition of mixing seafood with mayonnaise and baking it… I can’t find any solid sources of who originated this tradition… I’m just thankful that they did!