Thai Sukiyaki Recipe

Beef: Thinly sliced for quick cooking and tender texture.

Shrimp: Peeled and deveined for convenience and ease of eating.

Mixed vegetables: A combination of carrots, cabbage, and mushrooms for a variety of flavors and textures.

Glass noodles: Soaked in water to soften before cooking, adding a unique texture to the dish.

Soy sauce: Adds a salty, umami flavor to the broth.

Oyster sauce: Provides a rich, savory depth to the dish.

Sugar: Balances the savory flavors with a touch of sweetness.

Garlic: Minced to release its aromatic and flavorful qualities.

Sesame oil: Adds a nutty aroma and flavor to the dish.

Chicken broth: Forms the base of the soup, providing a rich and flavorful liquid.

When preparing beef for Thai sukiyaki, ensure it is sliced very thinly. This allows the meat to cook quickly and evenly in the broth. To achieve thin slices, partially freeze the beef for about 30 minutes before slicing; this firms up the meat, making it easier to cut into thin, uniform pieces.

• beef - Substitute with chicken: Chicken is a versatile protein that can easily absorb the flavors of the dish, making it a suitable alternative to beef.

• shrimp - Substitute with tofu: Tofu is a great plant-based protein that can mimic the texture of shrimp when cooked properly.

• mixed vegetables - Substitute with broccoli, bell peppers, and snap peas: These vegetables offer a similar crunch and variety of flavors, making them a good replacement for the mixed vegetables.

• glass noodles - Substitute with rice noodles: Rice noodles have a similar texture and are commonly used in Thai cuisine, making them a suitable alternative.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce provides a similar sweet and savory flavor profile, making it a good substitute for oyster sauce.

• sugar - Substitute with honey: Honey adds a natural sweetness and can be used in the same quantity as sugar.

• garlic - Substitute with shallots: Shallots offer a milder flavor but can still provide the aromatic quality that garlic brings to the dish.

• sesame oil - Substitute with peanut oil: Peanut oil has a high smoke point and a nutty flavor, making it a good alternative to sesame oil.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a suitable alternative for those looking for a vegetarian option, providing a similar depth of flavor.

• Allow the Thai sukiyaki to cool down to room temperature before storing. This helps prevent the growth of bacteria and maintains the quality of the dish.

• Transfer the sukiyaki into airtight containers. Make sure to use containers that are suitable for both refrigeration and freezing.

• If you plan to consume the leftovers within a few days, store the containers in the refrigerator. The sukiyaki can be kept in the fridge for up to 3-4 days.

• For longer storage, place the airtight containers in the freezer. The sukiyaki can be frozen for up to 2-3 months without significant loss of flavor or texture.

• When ready to reheat, thaw the sukiyaki in the refrigerator overnight if it was frozen. This gradual thawing helps maintain the integrity of the beef, shrimp, and vegetables.

• Reheat the sukiyaki in a pot over medium heat until it reaches a simmer. Stir occasionally to ensure even heating. Avoid boiling, as this can overcook the meat and vegetables.

• Alternatively, you can reheat individual portions in the microwave. Place the sukiyaki in a microwave-safe dish, cover loosely, and heat on medium power in 1-2 minute intervals, stirring in between, until thoroughly heated.

• If the glass noodles have absorbed too much liquid and become mushy, you can cook a fresh batch of noodles and add them to the reheated sukiyaki for a better texture.

• Always check the reheated sukiyaki for taste and seasoning. You may need to add a splash of soy sauce or a pinch of sugar to refresh the flavors.

• For stovetop reheating:

  1. Place a pot over medium heat.
  2. Add a splash of chicken broth or water to prevent sticking.
  3. Add the leftover Thai Sukiyaki and stir occasionally.
  4. Heat until the beef and shrimp are warmed through and the vegetables are tender.

• For microwave reheating:

  1. Transfer the Thai Sukiyaki to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 2-3 minutes.
  4. Stir halfway through to ensure even heating.
  5. Continue heating in 1-minute intervals until hot.

• For oven reheating:

  1. Preheat the oven to 350°F (175°C).
  2. Place the Thai Sukiyaki in an oven-safe dish.
  3. Cover with aluminum foil to retain moisture.
  4. Bake for 15-20 minutes, or until the beef and shrimp are heated through.

• For steaming:

  1. Set up a steamer or a pot with a steaming rack.
  2. Place the Thai Sukiyaki in a heatproof dish.
  3. Steam for 5-10 minutes, or until thoroughly heated.

• For slow cooker reheating:

  1. Transfer the Thai Sukiyaki to the slow cooker.
  2. Add a bit of chicken broth or water if needed.
  3. Set to low heat and cook for 1-2 hours, stirring occasionally.

• Pot: Used to heat the broth and cook all the ingredients together.

• Stove: Provides the heat source for cooking.

• Wooden spoon: Useful for stirring the ingredients to ensure even cooking.

• Knife: Essential for slicing the beef and chopping the vegetables.

• Cutting board: Provides a safe surface for cutting and preparing ingredients.

• Measuring spoons: Used to measure out the soy sauce, oyster sauce, sugar, and sesame oil accurately.

• Tongs: Handy for adding and removing the beef and shrimp from the pot.

• Ladle: Useful for serving the hot sukiyaki into bowls.

• Bowls: Used for serving the final dish.

• Colander: Useful for draining the soaked glass noodles before adding them to the pot.

Prep ingredients in advance: Slice the beef, peel and devein the shrimp, and chop the vegetables ahead of time.

Use pre-made broth: Opt for store-bought chicken broth to save time on making it from scratch.

Quick soak noodles: Soak glass noodles in hot water for a few minutes instead of cold water to speed up the process.

Batch cooking: Double the recipe and cook in batches to have extra servings for later.

One-pot cooking: Use a single pot to minimize cleanup time.