Thai Sukiyaki Recipe With Sauce
Thai sukiyaki recipe with sauce combines the best of Thai and Japanese cuisine into one pot, with an amazing marinade and spicy nam jim suki. This recipe is the perfect choice for family gatherings or cozy weekends in!
Select your favorite protein, load up on healthy vegetables, add silky glass noodles, and combine it in a rich and clear soup.
What is sukiyaki
Sukiyaki is a popular Japanese hotpot dish, prepared at the dinner table. It features thin slices of beef, slowly cooked alongside vegetables like shiitake mushrooms, cabbage, and more. Tofu and glass noodles are often added to the soup, with raw, beaten eggs served alongside as a dip.
Thai sukiyaki recipe
In Thailand, we have our own version of this classic dish that goes by the name ‘suki’. It’s a twist that comes with a spicy kick – nam jim suki, a sauce so tasty it instantly turns the clear soup into a bowl of spiced joy.
Some Thai restaurants offer two suki styles: suki nam (Thai sukiyaki soup – สุกี้นำ้) and suki heng (Thai sukiyaki stir-fry – สุกี้แห้ง). The best part about Thai suki (next to the sauce) is that we don’t just stick to beef, we toss in any protein – seafood like fresh shrimp, chicken, pork, beef, and even meatballs or egg tofu.
For vegetables, you can pretty much add any that you like. Napa cabbage, tong ho, bok choy, enoki mushrooms, oyster mushrooms, morning glory, the options are endless. Every vegetable brings its own unique crunch and flavor, so now is a good time to clean out your fridge!
While the Japanese version is prepared tableside, we put a simmering pot of clear broth on the stovetop. Once ready, simply divide into individual bowls and top with a generous amount of irresistible Thai sukuyaki sauce.
Make sure to add glass noodles, they soak up the broth and sauce flavors. Oh, and crack an egg or two into the broth, trust me. The egg enriches the broth and adds a creamy texture, so good!
I know, it sounds like a lot, but hear me out – this dish is so easy to prepare! After marinating the meat and making the sauce, you can just toss all your ingredients into one pot and let it simmer. It’s so easy, you’ll actually get to enjoy your own dinner party, or, you know, figure out what to serve for dessert.
5 Reasons to try this recipe
- Perfect for kids: Serve it without suki sauce for the little ones or let them have their own separate bowl of dip, introducing them to the flavors of Thai food.
- Quick and easy: Marinate and make the sauce ahead of time. Then, toss everything in one pot and call it a meal!
- Family-meal: This isn’t just food, it’s one of those meals that brings the family together around the dinner table, ideal for gatherings.
- Nutritious: This dish is loaded with protein and healthy vegetables.
- Flavorful: The Thai sukiyaki sauce flavors the rich broth with authentic flavors of Thai cuisine.
Ingredients
Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.
For the marinade
- Meat – Choose a high-quality cut of meat like fatty beef, pork, or chicken for tenderness. Make sure to slice it thinly.
- Egg white – Helps to make the meat more tender.
- Cornstarch – Cornstarch thickens the marinade and ensures it sticks to the meat.
- Oyster sauce – Oyster sauce is often used in Thai cuisine for adding a rich, salty flavor to marinades.
- Sesame oil – Brings a nutty aroma and extra flavor.
For nam jim suki
- Chilies – Use Thai chilies like bird’s eye chilies if you like to eat spicy. If not, opt for a mild type of chili peppers like jalapeños.
- Fish sauce – Adds a salty and umami flavor.
- Chili sauce – Use store-bought chili sauce like sriracha to add extra heat and a touch of sweetness.
- Sesame oil
- Vinegar – Brightens up the flavors with tangy notes.
- White sugar – Adds sweetness, balancing the salty and spicy flavors.
- Salt
- Water – For diluting the sauce to the perfect consistency.
- Fermented bean curd – Fermented bean curds (fermented tofu) in its red variety adds a delicious umami flavor plus a bright red color to the sauce. Don’t skimp on it!
- Sesame seeds – Adds a crunchy texture and a mild nutty flavor.
- Coriander root
- Garlic
For THai sukiyaki broth
- Marinated meat
- Chinese cabbage, morning glory, sweet basil, celery, enoki mushrooms, green onions – Feel free to add other greens.
- Glass noodles – Glass noodles are also known as cellophane noodles, they soak up the flavors up the broth like a sponge. We also commonly add them to our noodle soups.
Cooking instructions
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Marinate the meat
In a large bowl, combine your choice of meat with egg white, cornstarch, sesame oil, and oyster sauce. Mix well to coat the meat and refrigerate for at least one hour.
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Make nam jim suki
1. Crush coriander root, garlic, and chilies using a mortar and pestle. Alternatively, you can use a food processor to make the paste.
2. Add fermented bean curd and pound or mix.
3. Combine the paste and the remaining ingredients, except for the sesame seeds, in a pan over medium-low heat, stirring continuously.
4. When the sauce is thick enough to your liking, sprinkle sesame seeds and remove from heat.
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Make Thai sukiyaki broth
1. Fill a pot with water and place it over medium heat. Bring to a boil before adding the marinated meat.
2. Crack the eggs into the pot and give it a quick stir to prevent sticking.
3. Add all vegetables to the pot and let simmer until soft to your liking.
4. Finally, add the glass noodles and let them cook for an additional minute. Remove the pot from heat and serve immediately.
Recipe tips & tricks
- How thin to slice meat for sukiyaki: Thinly sliced meat is preferred, since this makes the meat cook quickly, and it helps to absorb the flavors of the broth. Try cutting the meat into slices that are about 1/8 thick (0.32 cm).
- Cook over medium-low heat: Keep the broth at a low simmer to keep the ingredients tender.
- Tip for slicing the meat: Partially freeze the meat, firming it up to make it easier to slice. Always use a sharp knife!
- Soak glass noodles: Soak the glass noodles before adding them to the pot.
- Save time: Prepare the nam jim suki sauce and marinate ahead of time to spend more time at the dinner table.
Kitchen tools
- Cutting board and chef’s knife
- Measuring spoons and cups
- Large soup spoon: For serving.
- Mixing bowls: One for making the sauce, one for the marinade, and one for soaking the glass noodles.
- Large pot
- Tongs
How to serve
Simply scoop a portion of Thai suki into a bowl for each guest, and drizzle some of that delicious nam jim suki sauce over the top. If you’ve added egg, include a bit in each bowl.
Optional garnishes
- Toasted sesame seeds
- Fresh herbs: Sprinkle some cilantro or Thai basil for aroma and fresh flavors.
How to store
Let the leftovers cool down and transfer them to an airtight container. Store in the refrigerator and consume it within 3 days. If you can, separate the meat and vegetables from the Thai sukiyaki broth.
Nam jim suki can be stored in an airtight container in the fridge for up to a week.
Reheating instructions: Use the microwave or reheat on the stovetop over low heat, stirring regularly until warm.
Fun facts
- Many Thai families have their own special recipe for the sauce, making every Thai suki you try unique.
- In our household, when it comes to family gatherings, this mookata recipe (Thai BBQ) is the number one choice. Thai sukiyaki is definitely our second choice, or number one when we’re short on time.
- My husband likes to say that suki is basically Thai BBQ, just a simplified “no-fuss” version.
Frequently asked questions
What does sukiyaki taste like?
Thai sukiyaki offers a light and clear broth to which marinated meat and crisp vegetables are added. The flavor is mostly in the sauce, bringing the broth to life with a blend of spicy and sweet.
Can I make this in advance?
Yes, you can prepare the sauce and marinate in advance. Additionally, you can make the broth a day ahead and store it in the fridge. Prep the veggies and slice the proteins. When ready, bring the broth to a boil and add the ingredients.
More Thai meat recipes you’ll love
- Thai crying tiger steak – Delicious charcoal grilled beef with a tangy, spicy dipping sauce.
- Hat yai fried chicken – Southern Thai fried chicken with many spices.
- Thai beef jerky – Sun-dried beef with nam jim jaew dipping sauce.
- Moo yang – Marinated, grilled over charcoal pork.
If you love this Thai sukiyaki recipe, please leave a star rating and/or a comment below!
Thai Sukiyaki Recipe With Sauce
Ingredients
FOR THE MARINADE
- 14 ounces pork or mixed meat / seafood
- 1 egg white
- 1/2 tablespoon cornstarch
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
FOR NAM JIM SUKI
- 1 ounce chilies
- 1.5 ounce garlic
- 2 coriander root
- 2 tablespoons sesame oil
- 1/8 cup fish sauce
- 1/3 cup chili sauce like sriracha
- 1/3 cup vinegar
- 1/3 cup white sugar
- 1.8 ounce fermented bean curd
- 1.7 fluid ounce water
- 1 teaspoon salt
- sesame seeds for garnishing
FOR THAI SUKIYAKI BROTH
- 14 ounces marinated meat
- 2.5 ounces glass noodles
- Chinese cabbage mix and match veggies to total 18 oz
- morning glory mix and match veggies to total 18 oz
- celery mix and match veggies to total 18 oz
- enoki mushrooms mix and match veggies to total 18 oz
- green onions mix and match veggies to total 18 oz
- sweet basil mix and match veggies to total 18 oz
- 67 fluid ounces water
Instructions
MARINATE THE MEAT
- In a large bowl, combine your choice of meat with egg white, cornstarch, sesame oil, and oyster sauce. Mix well to coat the meat and refrigerate for at least one hour.
MAKE NAM JIM SUKI
- Crush coriander root, garlic, and chilies using a mortar and pestle. Alternatively, you can use a food processor to make the paste.
- Add fermented bean curd and pound or mix.
- Combine the paste and the remaining ingredients, except for the sesame seeds, in a pan over medium-low heat, stirring continuously.
- When the sauce is thick enough to your liking, sprinkle sesame seeds and remove from heat.
BROTH
- Fill a pot with water and place it over medium heat. Bring to a boil before adding the marinated meat.
- Crack the eggs into the pot and give it a quick stir to prevent sticking.
- Add all vegetables to the pot and let simmer until soft to your liking.
- Finally, add the glass noodles and let them cook for an additional minute. Remove the pot from heat and serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.
- Toss in your favorite protein like shrimp, squid, beef, pork, chicken, or even tofu.
- Feel free to mix and match your choice of vegetables until you reach a total weight of 18 oz.
- To store: Let the leftovers cool down and transfer them to an airtight container. Store in the refrigerator and consume it within 3 days. If you can, separate the meat and vegetables from the Thai sukiyaki broth.
- Nam jim suki can be stored in an airtight container in the fridge for up to a week.
