Thai Sukiyaki Recipe With Sauce
Enjoy this Thai sukiyaki recipe with sauce, filled with vegetables and protein. A healthy dinner option with a flavorful marinade, perfect as a soup!
Ingredients
FOR THE MARINADE
- 14 oz pork, or any meat/seafood of your choice
- 1 egg white
- 1/2 tbsp cornstarch
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
FOR NAM JIM SUKI
- 3 chilies
- 6 cloves of garlic
- 2 coriander root
- 2 tbsp sesame oil
- 2 tbsp fish sauce
- 1/3 cup chili sauce, e.x. sriracha sauce
- 1/3 cup vinegar
- 1/3 cup white sugar
- 2 oz fermented bean curd
- 3 tbsp + 1/2 tsp water
- 1 tsp salt
- sesame seeds, for garnishing
FOR THAI SUKIYAKI BROTH (MIX AND MATCH VEGETABLES TO YOUR TASTE)
- 14 oz marinated meat
- 3 oz dried glass noodles
- Chinese cabbage
- morning glory
- celery
- enoki mushrooms
- green onions
- sweet basil
- 8 cups 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.
Calories: 536kcal | Carbohydrates: 42g | Protein: 19g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Cholesterol: 71mg | Sodium: 1677mg | Potassium: 473mg | Fiber: 1g | Sugar: 20g | Vitamin A: 231IU | Vitamin C: 18mg | Calcium: 65mg | Iron: 2mg
