Just as England has its own version of French and Italian dishes, so Thailand has its own version of Japanese dishes. This is Thai Suki-Yaki, a self assembly dish consisting of a wok of boiling chicken stock, into which you cook your own ingredients at the table, and eat them with a Thai spicy chilli sauce. It's entertainment and a meal all in one. In Thailand, we prefer to drop the egg into the stock to make a poached egg, rather than eat it raw like the Japanese. If you have Thai salty eggs ready, try cracking one into the stock to make a salty poached egg, the flavour combination of extremely salty egg yolk, Thai chilli and Suki sauce may cause your brain to overload when you eat it, but it's not fatal!
You will need an electric wok to cook this at the table, alternatively you can cook it on a stove and bring it ready-cooked to the table, but it's just not as much fun. The sauce is known as Suki-yaki sauce and is available in Asian grocers, if you cannot locate it, Teriyaki dipping sauce is a passable substitute, or there is a recipe in the ingredients section to make it.
Lets start with the Suki Meat plate, the recipes for each of these can be found on this site. This plate consists of Fish Balls, Pork Balls, Raw Pork Meat Patty, and Seaweed Fish Rolls. Not shown is the Shrimp dumplings which are the same as the pork dumpling recipe, but using chopped shrimp. You can also add cleaned shrimp to this dish if you like. Most of these can be made well ahead of time and frozen, you can take them straight from the freezer to the plate ready to cook. The above plate is enough for 2 people.
Here is the vegetable plate. Again there is enough in the photograph for 2 people. It consists of celery, baby corn, green cabbage, chinese cabbage, spring onions, carrots, shitake mushrooms, glass noodles and coriander leaves. The dumplings shown in the photograph are shrimp dumpling explained above. If the mushrooms are dried, soak them for 15 minutes in water, chop the cabbage, cut the spring onions into lengths and peel and chop the carrots.
Next to the sauce, in Thailand we eat 'MK' sauce, MK is the name of a chain of Suki restaurants with their own special sauce. You can find this sauce in Asian supermarkets, there are also many variants available both from Thailand and Vietnam, all are called 'suki-yaki' sauces. If you cannot find suki-yaki sauce, you can substitute a teriyaki dipping sauce but it's not quite the same.
The Thai version uses chillis and garlic, normally it is served in a separate plate so that each person can choose to add more or less chilli to their sauce. Chop the chillies & garlic and place in a serving bowl.
5 Garlic Cloves
3 Red Chillies
5 Small Bird Chillies
1 Lemon Slice
1 Raw Egg
Serving The Suki-Yaki
So far we've prepared the meat plate, the vegetable plate, the sauce and the Thai chillies & garlic. You should also serve a raw egg, or salty egg if you have one.
2 Litres Water
2 Chicken Stock Cubes
1 White Chinese Radish
1 Electric Wok
1 Bowl per Guest
1 Sauce Bowl per Guest
1. Peel and slice 4-5 slices of radish. Use the large Chinese radish, not small western salad radishes.
2. Put the water into the electric wok, add the stock cubes and radish and bring to the boil.
3. At this point, it's up to you what to add, you cook the ingredients as you wish in one batch or several batches.
4. Carrots, baby corn, shitake mushrooms and frozen meats will take longer to cook, so should be added earlier. The other ingredients cook quicker and can be added later.
5. Once they're cooked for a few minutes, use a sieve or slotted spoon to remove the items and place them in your bowl.
6. Take some of the Suki sauce in your sauce bowl, add some chilli as you wish, a squeeze of lemon and some garlic - this is your personal dipping sauce. Take items from your bowl, dip them in the sauce and eat.