Dish

Suki

Japanese hot pot

Suki is a hot pot that is made by simmering meats, seafood, and vegetables in a broth. The broth used in suki can vary, but common ones include chicken broth, pork broth, or tom yum broth. The meats used in suki can include beef, pork, chicken, or seafood like shrimp or squid. The vegetables used in suki can vary, but common ones include cabbage, mushrooms, and carrots. Suki is usually served with a dipping sauce made with soy sauce, chili, and lime juice. It is a fun and interactive dish that is perfect for a dinner party.

Asian cuisine› East Asian cuisine› Japanese cuisine

Soup

Origins and history

Suki is a popular dish in Thailand and is often served in restaurants and street food stalls. It is believed to have originated in the 19th century when Chinese immigrants brought hot pot to Thailand. Suki is a fusion dish that combines Chinese and Thai flavors.

Dietary considerations

Suki is a high-protein dish that is suitable for most diets. However, it is not suitable for vegetarians and vegans as it contains meat and seafood.

Variations

There are many variations of suki, including vegetarian versions made with tofu or mushrooms instead of meat. Some chefs also add other ingredients like glass noodles, quail eggs, or fish balls to enhance the flavor of suki.

Presentation and garnishing

Suki is usually served in a hot pot with a burner to keep it warm. It is often garnished with chopped cilantro or scallions. The presentation should be colorful and appetizing to stimulate the appetite.

Tips & Tricks

To make a vegetarian version of suki, use tofu or mushrooms instead of meat. To enhance the flavor of suki, add a pinch of lemongrass or galangal. Be careful not to overcook the seafood as it can become tough.