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Sukiyaki Sauce

Lao Sukiyaki Sauce for Hot Pot

Course Sauce
Cuisine Laotian
Keyword Lao Sukiyaki, Lao Sukiyaki Sauce, Sukiyaki, Sukiyaki Hot Pot, Sukiyaki Sauce
Prep Time 20 minutes
Cook Time 10 minutes
Servings 10
Author Jen Jen

Ingredients

  • 19.8 oz Red Bean Curd Mashed
  • 7 oz Dried Shrimp Soaked and finely chopped
  • 1 Cup Pickled Garlic Juice
  • 8 oz Pickled Garlic Peeled and finely chopped
  • 1/2 Cup Vinegar
  • 1 Cup Sugar
  • 1 Cup Sesame Oil

Chilie Mixture

  • 10 cloves Shallots Finely Chopped
  • 20 Dried Japones Chilies soaked
  • 2 tbsp Paprika
  • 1/2 Cup Vegetable Oil

Instructions

Chilie Mixture

  1. Soak the chilies in water for about 15 minutes or until soft.

  2. Finely shop the chilies and shallots.

  3. Put the chilies, shallots and paprika in a mortar and pestle. Pound into a paste

  4. Heat a fry pan on medium heat and add the oil. Saute the chilies, shallots and paprika until soft and fragrant. Set aside

Making the sauce

  1. Soak the dried shrimp in water for about 15 minutes or untili soft. Then finely chop.

  2. Peel the pickled garlic and finely chop.

  3. Roast the peanuts until golden. Then finely crush.

  4. Mash the red bean curd along with it's juices.

  5. Add all the ingredients in a pot along with 1 cup of the chilie mixture.

  6. Put on low heat and stir continuously until it comes to a soft boil.

  7. Continue to stir for about 10 minutes after it comes to a boil. Taste to see if has the desired level of spiciness. Let it cool.

Recipe Notes

Use a food processor or mortar and pestle to finely chop/pound all the ingredients.