Have you discovered Masego sauce; perhaps a recipe calls for it or you have seen it listed on a menu or dish somewhere. Nevertheless, you are going to want to know what it is, what it tastes like, and what you can expect. Here is all you will want to know.
So, what is Masago sauce? Masago sauce is a condiment made from the eggs (roe) of the capelin fish and light cream. Sometimes other ingredients like soy sauce and wasabi are added too. It is generally a creamy, seafood-tasting sauce popularly eaten with spaghetti noodles in Japanese cuisine.
Sounds interesting right.
And worth trying at the very least.
So let us now explore this sauce further to give you a better idea of what it truly is and what to expect should you proceed to make, or try some.
What Is Masago Sauce Made Of?
Masego sauce is commonly made of capelin fish eggs, a cream, and sometimes other Asian condiments too like soy sauce.
Now you are probably wondering what a Capelin is.
Well, it’s a small forage fish that is part of the smelt family.
It is typically found in the North Atlantic, North Pacific, and the eggs it produces are vibrantly orange in color.
Now, these eggs, otherwise known as Masego, are either used directly as they are – typically as a sushi topping, or they are turned into a sauce (surprise surprise).
And just for reference, Masago is not caviar.
While they are both similar in regards to the fact that they are both fish roe (fish eggs), caviar comes from another species of fish altogether (sturgeon).
Now, it is only considered true caviar if such eggs come from the sturgeon fish.
What Does Masago Sauce Taste Of?
Masago sauce is salty and creamy in taste. Although, sometimes there can be an element of heat depending on the ingredients used.
For instance, some Masago sauce recipes call for kewpie mayonnaise (which includes mustard), and sometimes even a hot sauce, like Srirarcha.
Nevertheless, you can expect a sauce that tastes like the sea. And if any soy sauce or wasabi is used too, you can expect a more intense salty, with umami notes too
What Can You Eat Masago Sauce With?
Masago sauce is most commonly consumed on top of Japanese spaghetti noodles, although it can be consumed with sushi rolls, and other Japanese dishes too.
Alternatively, consuming Masago sauce with grilled seafood, such as shrimp or salmon works particularly well too.
Some people even try this sauce with fish salads, pasta dishes, eggs, dumplings, and crab cakes!
Can You Buy Masago Sauce?
At the present moment in time, there are no brands of Masago sauce on the market. At least in the Western World. You may find it sold at markets and grocery stores in Japan.
That being said, you can purchase Masego roe (the eggs) that are pivotal to the sauce, and then make your own.
Now while it is quite expensive, Masego roe can be purchased at most of the major grocery store chains, including Walmart.
You can see the Walmart product listing here, for instance.
Now once you have purchased your roe, you can either eat it directly, create your own sushi or make a sauce.
A great recipe to try can be seen below.
Masago Sauce Recipe
There are various Masago recipes, although the following is a popular favorite, is easy to make, and uses minimal ingredients.
- 2 Teaspoons of Masago Roe
- 1/4 cup of Kewpie Mayonnaise,
- 1/4 Cup of Sriracha Sauce,
- 1 Teaspoon of Soy Sauce
- 1/2 Juice of a Lime.
Equally, you may want to experiment with this sauce. You may want to consider using light mayo, regular mayo, lemon juice, lime juice, or mustard too.
How much will depend on personal preferences.
Step One: In a bowl, add your Kewpie mayonnaise, Sriracha sauce, and Soy sauce.
Step Two: Squeeze the juice of half of a lime into the mixture.
Step Three: Add your Masao roe and mix thoroughly together.
That is literally; you are ready to serve!
Masago sauce is certainly a unique one; based on the eggs of a very particular fish of the Atlantic and Arctic sea.
And while you cannot buy it pre-made, you can make some yourself with a few simple ingredients.
The difficulty will be buying the Masago.
Either finding it or affording it.
But if you do you’ll be in for a treat.
It’s great to eat with seafood, or more traditionally, spaghetti noodles!
Hi there. I’m Jeremy – a passionate food technologist with several decades in the food industry. With a love for sauces, food, and nutrition, I decided to create WeWantTheSauce. Here I share my experience, knowledge, and recommendations; from ingredients and recipes to storage all the way through to nutrition for every sauce imaginable.