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Thai-Style Suki-Yaki

shantihhh's picture
One of our favourite meals to eat in Bangkok is the Thai version of Suki-Yaki. We usually eat this dish at one of the many MK restaurants which specialize in this fun cook it yourself meal. Suki-Yaki is such a fun meal that you cook at your table in a pot of steaming broth that is placed on a charcoal burner or hot plate. You pick out the “sets” or plates of ingredients you want from a menu. It is a serious smorgasbord of ingredients-seafood, meats, fowl, vegetables and noodles. For preparing this meal at home I suggest choosing which ever ingredients you want to serve and arrange on large platters instead of the small plates. We usually use many of the local seafood offerings of the San Francisco Bay, and a vegetable plate, plus noodles and eggs to finish the meal as a soup in the delightful broth. The broth becomes so flavourful from cooking all these ingredients. Traditionally each diner is served a plate, a bowl, chopsticks, and a small wire scoup plus dipping sauces.
Ingredients
  Water 4 Cup (64 tbs)
  Fish stock cube/Shrimp stock ube 1 Cup (16 tbs) (Usually Knpor Brand)
  Raw shrimp 2 Ounce (Shelled And Deveined)
  White fish 3 Ounce (Choose Firm)
  Scallops 2 Ounce
  Calamari 2 Ounce (Criss-Cross Cuts & Tentacles)
  Baby octopus 2 Ounce
  Crab legs/Lobster slices or shelled rock shrimp or crayfish 2 Ounce
  Oysters 2 Ounce
  Beef steak 4 Ounce, thinly sliced
  Leg lamb meat 4 Ounce, thinly sliced
  Chicken breast 4 Ounce, thinly sliced
  Pork meat 4 Ounce, thinly sliced (Tenderloin Works Great)
  Chicken stock cube 1 , usually knorr brand
  Daemon 2 Ounce (½ Slices Can Be Added To Broth At The Beginning)
  Red bell peppers 2 Ounce (1 Inch Square Pieces)
  Carrot 2 Ounce (Thin Slices)
  Napa cabbage/Chinese cabbage 3 Ounce (1.2 Inch Slices)
  Coriander leaves 2 Ounce
  Green onions 2 Ounce (2 Inch Pieces)
  Shitakes 3 Ounce (Cleaned)
  Fried tofu/Fresh tofu 4 Ounce, 1 inch pieces
  Baby corn 3 Ounce
  Broccoli floweret 3 Ounce
  Vermicelli noodle 3 Ounce (Wunsen)
  Eggs 2 , beaten (Added To The Soup With The Noodles)
  Enoki mushroom/Straw mushrooms, white mushrooms, or presoaked dried shitakes can be used 1 Cup (16 tbs)
  Taisuki sauce 1 Tablespoon (Traditional Old Style Sauce)
  Garlic 10 Clove (50 gm)
  Fermented bean curd 3 Tablespoon
  Thai chilies 7
  Lime juice 2 Tablespoon
  Sugar 2 Tablespoon
  Sesame oil 1 Teaspoon
  Fish sauce 2 Tablespoon
  Sweet chili sauce 2 Tablespoon
  Thai sweet chili sauce 5 Tablespoon (Available At Asian Markets)
  Bird chilies 4
  Garlic 3 Clove (15 gm)
  Green seafood sauce 2 Tablespoon
  Green bird chilies 5
  Garlic 4 Clove (20 gm)
  Vinegar 2 Tablespoon
  Sugar 1⁄3 Teaspoon
  Lime juice 2 Teaspoon
  Sukiyaki sauce 2 Tablespoon
  Thai sweet chili sauce 6 Tablespoon
  Light soy sauce 2 Tablespoon
  Sugar 1 Tablespoon
  Sesame oil 30 Milliliter
  Toasted sesame seeds 2 Tablespoon
  Chopped coriander 2 Tablespoon
  Garlic 5 Clove (25 gm)
Directions

As above

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Main Dish
Method: 
Boiled
Interest: 
Party, Quick, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4
Story
Videos of Suki-Yaki http://www.ifood.tv/video/mk_suki http://www.ifood.tv/video/thai_mk_suki_restaurant

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4 Comments

HotChef's picture
How fun!
Anonymous's picture
HOW DO I MAKE THE BROWN SAUCE THAT COMES WITH THE DUCK/PORK DISHES. ITS DELICIOUS
Samina.Tapia's picture
Hi, try this recipe, it is probably the sauce you like. http://www.ifood.tv/recipe/chinese-plum-sauce-5
shantihhh's picture
I doubt it is Plum Sauce as it is rarely served in Thailand or Thai rerstaurants, but Hoisin mixed with chiles and chopped peanuts is often used as a dipping sauce. If you can't find Hoisin in your local Asian or regular market you can make it: Hoisin recipe: Ingredients: 4 Tablespoons Soy sauce - dark/light/usual 2 tablespoons Peanut butter - or black bean paste 1 tablespoon Honey - or molasses 2 teaspoons white vinegar 1/8 teaspoon garlic powder 2 teaspoons sesame seed oil 20 drops Chinese-style hot sauce 1/8 teaspoon black pepper Directions: Simply mix all ingredients by hand. At first it does not appear like it will mix, but keep at it just a bit longer and you have Hoisin Sauce. Letting it rest does not appear to improve the flavour any.