Masago Sauce Recipe

Jump to Recipe Print Recipe

As a food enthusiast, there’s little I enjoy more than blending different flavors to create delicious sauces. One of my latest discoveries is masago sauce. It’s a simple yet delectable addition that can elevate an array of dishes. I first encountered this sauce while enjoying an exquisite sushi platter at a trendy restaurant, where it was served alongside spicy tuna rolls. I knew I had to try making it myself.

Texturally, it added a unique crunch that perfectly complemented the creaminess of the mayo. Trust me when I say this sauce is worth trying at home. Today, I want to guide you through understanding masago sauce and how to make it from scratch.

What is Masago Sauce?

Masago sauce features masago, or capelin roe, as its star ingredient. The eggs bring a briny, oceanic flavor, and a delightful popping texture. Masago is often used in Japanese cuisine, especially in sushi. When combined with mayo and a symphony of other ingredients, it transforms into a sauce versatile enough for various dishes.

You will also like the following Sauce recipes!

Copycat Pollo Tropical Guava Bbq Sauce

The Ingredients

Before diving into the recipe, let’s talk about ingredients. This sauce is simple and requires a few pantry staples. Here’s what you’ll need:

2 teaspoons fresh masago fish roe

2 tablespoons Kewpie mayo (or your preferred mayonnaise)
½ teaspoon toasted sesame oil (adds a delicate touch)
Juice of ½ a fresh lime

2 tablespoons Huy Fong Sriracha chili sauce
1 teaspoon finely grated ginger (for that zesty kick)

How to Make Masago Sauce?

Making masago sauce transforms quick kitchen moments into delicious masterpieces. The process is straightforward, and with the right ingredients, you’ll whip up this sauce in no time. Let’s break it down step-by-step.

Step 1: Gather Ingredients

Start by assembling all your ingredients. Place everything on a clean countertop. Having everything laid out makes the process smoother. Plus, it creates a sense of excitement as you prepare to cook.

Step 2: Prep the Base

In a mixing bowl, add two tablespoons of Kewpie mayo. This Japanese mayonnaise offers a creamier texture and a slight sweetness that sets it apart from regular mayo. If Kewpie isn’t available, feel free to use your favorite mayonnaise.

Step 3: Add the Masago

Next, gently fold in two teaspoons of fresh masago roe. The aroma is unique. Don’t overpower the mayo; instead, give it a delicate mix. You want the masago to be evenly distributed throughout the sauce.

Step 4: Infuse Flavor

Now, it’s time to add your flavors. Squeeze the juice of half a fresh lime into the mix. The acidity brightens the sauce and balances the richness of the mayo. Then, drizzle in half a teaspoon of toasted sesame oil. It should be a gentle drizzle—too much could overpower the other flavors.

Step 5: Spice It Up

For a kick, add two tablespoons of Huy Fong Sriracha chili sauce. This sauce is known for its flavor and spice, but adjust it according to your heat preference. Incorporate a teaspoon of finely grated ginger next. This ingredient adds warmth and depth, making your sauce truly special.

Step 6: Mix Thoroughly

Using a whisk or a fork, mix everything together. You’ll know you’re done when the color is consistent, and you can see the tiny flecks of masago. Taste the mixture. Adjust seasoning or spice level as needed, depending on what flavors you want to highlight.

Step 7: Chill

Transfer the sauce to an airtight container and let it chill in the refrigerator for at least 30 minutes. This step allows the flavors to meld beautifully. Trust me; patience pays off here!

Notes

Here are some of my helpful tips to maximize your masago sauce experience:

Use Fresh Ingredients: Fresh masago offers a better taste. Look for it at Asian grocery stores or good seafood markets.

Experiment with Heat: If you’re a spice lover, add extra Sriracha. Conversely, consider omitting it for a milder sauce.
Adjust the Acid: If you’re a lime fan, feel free to increase the amount of lime juice for more brightness.
Substitute Ingredients: Play with other mayonnaise brands if Kewpie is unavailable, but do choose a creamy and flavorful option.

Storage Matters: Keep your sauce fresh by using it within a week.

Storage Tips

Masago sauce is easy to store. Keep any leftovers in an airtight container. Store in the refrigerator for up to a week. However, be mindful—flavors might intensify over time.

Nutrition Information

Here’s a quick glance at the nutritional aspects of the masago sauce per serving:

Serving Suggestions

Now that you have your masago sauce, let’s explore how to present it at the table.

Sushi Rolls: Easily the best pairing. Drizzle it over spicy tuna or salmon rolls for added flavor. The creamy texture perfectly complements the fish.
Rice Bowls: Use it to top rice bowls filled with veggies and protein. It adds that lovely umami kick you crave.

Seafood Dishes: Serve with grilled scallops or shrimp. The sauce enhances the seafood’s natural sweetness.
Veggie Dips: Pair it with fresh veggies for a fun appetizer. The sauce’s creaminess contrasts wonderfully with the crunch of carrots, cucumbers, or bell peppers.
Pasta Salad: Mix into a pasta salad, especially those with seafood elements. It adds a delightful twist that’ll impress your guests.

What Other Substitutes Can I Use in Masago Sauce?

If you find yourself missing an ingredient, no worries! Here are some substitutes that work well:

Tobiko: If masago isn’t available, try tobiko, or flying fish roe, for a similarly delightful texture and flavor.
Sour Cream: Swap out mayonnaise and use sour cream. It will give the sauce a tangy taste and still keep it creamy.

Greek Yogurt: For a healthier option, Greek yogurt works. It adds a thicker consistency and a unique flavor profile.
Hot Sauce: If Sriracha isn’t on hand, you could use any other favorite hot sauce. Just keep in mind the flavor difference.
Sesame Oil Alternative: If you don’t have toasted sesame oil, regular sesame oil will suffice, but the flavor will be milder.

Masago Sauce Recipe

As a food enthusiast, there's little I enjoy more than blending different flavors to create delicious sauces

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Course Condiment, Dip, Sauce

Cuisine Asian Fusion, Japanese

Servings

Calories 44 kcal

Equipment

A large mixing bowl
mayonnaise mixture

Ingredients

2 teaspoons fresh masago fish roe

2 tablespoons Kewpie mayo
½ teaspoon toasted sesame oil
Juice of ½ a fresh lime

2 tablespoons Huy Fong Sriracha chili sauce
1 teaspoon finely grated ginger