Sometimes one of my favorite recipes to post is a recipe like today’s super simple (and very delicious) Masago Sauce! I love condiment recipes and the overall versatility. This one in particular is creamy, tangy, bright, and briny.
Our recipe only requires 4 ingredients. It can be minute in just 2 minutes. We love using this sauce for dipping, drizzling and spreading. It’s creamy, slightly briny, and tangy, and has a fun texture from the masago (fish eggs).
How to Make Masago Sauce
Ingredients
Process
- Place all ingredients into a mixing bowl.
- Stir together and serve as dipping or drizzling sauce, or spread.
Storing Instructions
For the Sauce
Store the masago sauce in an airtight container, in the refrigerator. Store it for 2 to 3 days.
For Masago
Store unopened masago for up to 2 weeks or frozen for up to 6 months. Once masago is opened, use it within 2 days.
What to Serve with Masago Sauce
Some of our favorite things to serve with this sauce are:
- It makes a delicious dipping sauce for our Spicy Tuna Onigiri
- Drizzle it over our addictive Sushi Bake
- Slather our Poke Burritos up with some, or use it as a dipping sauce
- Add a dollop onto our Korean Style Sashimi Salads
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Masago Sauce
INGREDIENTS
masago sauce
- 1/2 cup Kewpie (or American mayonnaise)
- 2 tablespoons masago
- 1 tablespoon Sriracha
- 1/2 lime juiced
INSTRUCTIONS
- Place all ingredients into a mixing bowl.
- Stir together and serve as dipping or drizzling sauce, or spread.
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