Sukiyaki Sauce.
Sukiyaki is a Japanese national dish consisting of beef, tofu, shirataki noodles, Chinese cabbage and mushrooms. Add Maesri Sukiyaki sauce in a pot for that delicious dish.
Sukiyaki Sauce is a Stirfry & Dipping Sauce. Sukiyaki sauce is also known as 'steamboat sauce' and used as a dipping sauce or seasoning base. Its also good for grilled meat, pork, chicken or seafoods. Instructions: stirfry 2-3 tbsp cooking oil with 6 prawns and 300g squid until done. add vermicelli and stir to combine, add Chinese cabbage, Chinese water convolvulus [spinach], and celery. Stir to combine.
Suki Sauce (also known as Cantonese Sukiyaki Sauce) was created to go with popular Thai-style Sukiyaki (also know as Steamboat, shabu-shabu or hot pot). It is a spicy dipping sauce spiked with hot chilli and lime. Sukiyaki, inspired by Japan, is a communal dish in which fresh ingredients are cooked in a simmering pot of broth at the table.
Popular ingredients for Thai Suki include seafood, red meat, chicken, fish balls, shrimp wontons, fish ravioli and egg. Vegetables range from enoki mushrooms, leeks, carrots, baby corn, napa cabbage, bok choy and morning glory.
Ingredients: Water, sugar, garlic, red chilli, soy sauce, salt, sesame oil, white sesame seeds and acetic acid.
Ingredients:
Water, fresh red chilli, sugar, light soy sauce [soybean, wheat flour, salt, sugar], garlic, salt, modified tapioca starch, sesame oil, coriander, sesame seeds, acetic acid, lime juice.
Nutrition:
| Typical Values | per 100g: |
|---|---|
| Energy | 769kJ/182kcal |
| Fat | 2.6g |
| of which saturates | 0g |
| Carbohydrates | 37.5g |
| of which sugars | 27.6g |
| Fibre | 1.9g |
| Protein | 1.2g |
| Sodium | 5.8g |
Allergen:
Contains: Soy, Fish.
See ingredients in bold.
Features:
The superb dipping sauce for Vietnamese and Chinese spring roll.
It is also good for grilled chicken, and deep fried seafood, meat and all vegetable.
Authentic Thai Cuisine.
Usage:
Use as a dipping sauce for spring rolls, meat balls, tempura, fish cake and any fried foods.
Preparation:
Put on a sauce plate and dip the spring rolls and fried dishes to the sauce.
Recipe:
Sukiyaki sauce is also known as 'steamboat sauce' and used as a dipping sauce or seasoning base. Its also good for grilled meat, pork, chicken or seafoods.
Stir-fried Seafood Sukiyaki: (Serves 2)
- stirfry 2-3 tbsp cooking oil with 6 prawns and 300g squid until done.
- add vermicelli and stir to combine, add Chinese cabbage, Chinese water convolvulus [spinach], and celery. Stir to combine.
- add 2 beaten eggs and stirfry, then add 1/2 cup of sukiyaki sauce and stirfry until all cooked.
- ready to serve [you can add more sukiyaki sauce before serving].
Tip: to get a spicier flavour add lime juice, fresh chilli and fresh garlic into sukiyaki sauce.
Allergy Advice: Contains Soy, Soybean, Wheat, Gluten, Sesame
Storage:
Store in a cool dry place.
Packaging:
Bottle
Weight:
290ml
Country of Origin:
Thailand
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