Pantai Cantonese Suki Sauce 435ml

Product Information

Your information, including Personal Data, may be transferred to — and maintained on — computers located outside of your state, province, country or other governmental jurisdiction where the data protection laws may differ than those from your jurisdiction. Many Thai families have their own special recipe for the sauce, making every Thai suki you try unique. Sukiyaki tastes rich thanks to the infusion of the flavours from the meat and veggies in it. The soupy broth also offers a bold taste with its sweet, salty, and savoury flavours. The raw egg also has a hint of sweetness that coats well with the bold-flavoured beef and vegetables. This recipe is for a small batch of sukiyaki to serve two people so you will need to double or triple the ingredients and cook in batches if you’re serving more. Make warishita sauce We usually cook Sukiyaki in a cast-iron pot over a portable butane stove at the dining table. I recommend getting these items for sukiyaki and other table-top Japanese hot pot dishes.

Use the Sukiyaki sauce right away or allow to cool and store in the refrigerator in an airtight container for up to 2 weeks. The sauce can be frozen for up to 3 months. Tips This sukiyaki sauce recipe only requires four ingredients. And they are ingredients I always have around. So a sukiyaki-inspired noodle bowl needs only a moment’s notice. Once cooled, you can keep the sukiyaki sauce refrigerated in an airtight container for up to one month.

Suki Dipping Sauce Ingredients

With Kansai sukiyaki, the meat gets seared separately with brown sugar. The sukiyaki sauce gets added to the almost-cooked meat. And lastly, vegetables and other ingredients get included.

If you are located outside United Kingdom and choose to provide information to us, please note that we transfer the data, including Personal Data, to United Kingdom and process it there. With Sukiyaki Hot pot meal, an egg is usually prepared at the table for each person. Adding the raw eggs to the bowl. Cooked ingredients will be dipped to the beaten raw egg. Since Sukiyaki broth is a little bit salty and savory, it will become mild and sweet once it will be dipped in the beaten raw egg. Alternative Sukiyaki Sauce Ingredients: Many Japanese restaurants are famous for their takes on this heartwarming dish. But that doesn't mean you have to travel far to try it. We've created this sukiyaki recipe to replicate the flavourful dish at home. It's an easy dish for dinner parties and our family and friends love it too. You can even save it for later by refrigerating it - it should last up to a week. Alternatively, you could freeze the broth for up to 3 months. Just make sure to separate it from the meat and veggies before freezing to avoid chewy meat and mushy veggies. The Kanto-style sukiyaki needs warishita (割り下), the sukiyaki sauce. It’s very simple to make with just 4 ingredients: soy sauce, sake, mirin, and sugar.For both Kanto and Kansai sukiyaki styles, wheat noodles or mochi can be served at the end of the sukiyaki meal to soak up the remaining sukiyaki broth. For sukiyaki, the thinly sliced beef and vegetables cook in a sweet soy sauce broth of sukiyaki sauce and dashi broth. A raw egg dip accompanies the hot pot.