Thai Sukiyaki Recipe With Sauce
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 people
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Calories
536 kcal
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Course
Main Course
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Cuisine
Thai
Thai Sukiyaki Recipe With Sauce
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Enjoy this Thai sukiyaki recipe with sauce, filled with vegetables and protein. A healthy dinner option with a flavorful marinade, perfect as a soup!
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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.
Nutrition Information
Show Details
Calories
536kcal
(27%)
Carbohydrates
42g
(14%)
Protein
19g
(38%)
Fat
32g
(49%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
6g
Monounsaturated Fat
14g
Cholesterol
71mg
(24%)
Sodium
1677mg
(70%)
Potassium
473mg
(14%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
231IU
(5%)
Vitamin C
18mg
(20%)
Calcium
65mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Calories | 536kcal | 27% |
| Carbohydrates | 42g | 14% |
| Protein | 19g | 38% |
| Fat | 32g | 49% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 71mg | 24% |
| Sodium | 1677mg | 70% |
| Potassium | 473mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 231IU | 5% |
| Vitamin C | 18mg | 20% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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