Wednesday, February 21, 2007

Recipe: Mini Dynamite Wontons: Salmon Motoyaki

(Click on picture to see a larger image)

I remember the first time I had a dynamite at a Japanese restaurant - It came right out from the oven (a slighty browned mayo on top of salmon and oysters and rice). Ever since then I've tried dyanmite at almost all of the sushi restaurants I frequent, none of them good as the first. However, I think I've struck gold (golden mayo that is) thanks to Chow Times! I didn't have any oyster shells so I thought of using baked wonton wrappers. Besides that I pretty much followed the recipe for the salmon mix. These are scrumptious.

Recipe: Mini Dynamite Wontons: Salmon Motoyaki

1 piece of salmon
1 onion
Cutie Japanese Mayo
1 package of large wonton wrappers
Pepper to taste

24 cup Mini Muffin pan

Directions: (makes about 54 mini dynamite wontons)
Cut large wonton sheet into smaller rectangles. Pinch the two ends and place into mini muffin pan creating a pinwheel type shape. Bake in the oven at 350 degrees for 5 minutes. Slice up salmon into little bits and onion. Sautee onions add salmon. Sprinkle some pepper into the pan. Place fully cooked salmon mixture into the pinwheel shape wontons and then cover w/ mayo and then sprinkle on some parmesan cheese. Broil in oven for 2-3 minutes on lo. I made a couple of batches for our new year's party. :) I ate a lot of them.


suanne said...

Hi Budding Cook,

Great imagination. This will be great for party or potluck.

Wandering Chopsticks said...

Were you watching Rachael Ray yesterday too? She just did the wonton in muffin tins trick and I thought they looked pretty cool. I was thinking of doing shrimp dynamite on them. My mom does that with shrimp and shredded carrots on French bread.

tigerfish said...

Haha...I thought of Rachael Ray too when I saw this!! We are foodies, the same, and are we TV "addicts" too? :D
You bought a new muffin pan!
Looks so crisp-licious :p

BuddingCook said...

suanne - thanks for the recipe i liked it. oh i asked my grams about the viet ham. she said it's hard to make. So I still haven't gotten the recipe. There is a little language barrier w/ my bad vietnamese. :D I told her to call me when she makes it. I know it involves tightening up the meat, wrapping the meat up w/ banana leaves and boiling it.

wandering, tiger - rachel ray. :) hehe nope i didn't know she did this before. :) hehe well i must be budding .. :D i did watch top chef and sometimes i catch the iron chef. :D Yah I had an idea like Rachel Ray! shrimps w/ mayo sounds good too. :D

Wandering Chopsticks said...

Hey lady,
I can't find your email on here. Can you email me? I was gonna invite you out on Saturday in Little Saigon with other OC food bloggers if you're free?

mushroommeadows said...

This was tasty!!! It stayed pretty crispy too, even after it sat for a while. :) Fortunately, you covered it. :)

Shilpa said...

Hi BC! That's all it takes to detonate a palate?? :) I like your series of pictures, and I'm already picturing these with assorted fillings! :)