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Sukiyaki sauce comes in two basic varieties as it is used in Thai cuisine but it is originally a Japanese sauce used for sukiyaki dishes and also shabu: regular sukiyaki sauce and Cantonese style sukiyai sauce. Both are made with mirin, soy sauce and sugar as a base and other ingredients can be added to produce different flavors of this sauce.
Chili sauce can be used as a dipping sauce, cooking glaze, and marinade and is a very common ingredient in Thai cuisine. There are varying degrees of hotness and also different varieties such as sweet chili sauce and sriracha chili sauce.
Traditionally, oyster sauce is made by slowly simmering oysters in water until the juices caramelize into a thick, brown, intensely flavorful sauce. Modern variations include lighter oyster sauces as well.