Monday, September 25, 2017

Eat your hot pot like a boss


I bought some suki yaki sauce last week in order to cook up a hot pot or, well, suki yaki. But my husband isn’t a fan of hot pot, and I can’t eat all the things I want to make by myself. So I had to find a way to make two people happy. I’m pleased that my little girl will try new foods when she feels like it. That’s not an issue yet at the dinner table.

photo: Phyophoto: Phyo

I recalled my former employer’s recipe using the hot pot soup as a base. When I worked at The Myanmar Times in advertising and on supplements, we used to go out to 7 Up Hot Pot quite regularly. My boss would ask for an egg, which he beat and then poured into the bubbling hot pot, adding a generous amount of suki yaki-type sauce as well. After the broth had been doctored in this way, we would add our meats and vegetables.

I tried something similar at home, making a soup with the suki yaki sauce, soy sauce and balls of minced pork. I served it with egg noodles – my husband loves noodle soup. It was so successful we’ve made it twice already this week.

Suki yaki soup

Serves 6

• 6 portions dried egg noodles

• 2 onions

• 6 tbsp suki yaki sauce

• 3 tbsp Kikkoman soy sauce

• 2 tsp vegetable oil

• 1 tsp sesame oil

• 3 tbsp Chinese rice wine

• 4 tsp vegetable stock powder, dissolved in 2 litres water

• 2 eggs, beaten with 1 tsp soy sauce

• ½ small Chinese cabbage

• ½ package of Enoki mushroom

• Pork-mince balls (see recipe at left)

Slice the onions. Cut the cabbage into 4-5 cm (2-inch) width, keeping the green leaves and white stalks separate. Wash the enoki mushrooms gently under running water.

In a bowl, mix the suki yaki sauce, soy sauce and rice. Set aside.

Add oil to a wok and heat on high. Add the onions and fry until translucent, then add the cooked pork-mince balls. Fry 1 minute.

Add the sauce mixture and fry for 30 seconds. Add the stock and bring to a boil.

Add the white parts (stalks) of the cabbage.

When the stock boils, add the beaten egg slowly while stirring.

Add salt to taste. Turn the heat down, cover with a lid and simmer for 10 minutes. After 5 minutes, add the mushrooms. After 8 minutes, add the cabbage leaves.

When the cabbage is tender, serve with cooked egg noodles. Garnish with a splash of suki yaki sauce and sesame oil.

Tip: Cook the egg noodles as per package instructions, adding 1 tsp of salt and 1 tbsp of oil to the boiling water.

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