Home Style Shabu-shabu



I've been feeling a little under the weather lately. I got colds but I couldn't fully rest because we just moved out from our old flat to a new location which is a little far from my office. I had so much things to unbox and clean. My body isn't so much into dust and considering the hot weather here in Abu Dhabi, I guess if I couldn't fully rest I deserve good home-cooked food.


Since we just move in to our new crib, we just did a quick grocery to buy something that can satisfy my cravings. I added few available ingredients at home and ta-da, I have an instant comfort food!

I had this craving few days after we had dinner with friends in a shabu-shabu restaurant here in UAE. Some call it hotpot which originated in China or steamboat which is popular in Singapore and shabu-shabu which came from Japanese cuisine. This procedure of cooking is putting meat and vegies on a hot flavored soup. It is usually done using a pot heated on top of the dining table.

Here's a quick procedure on how I did my easy home-made shabu-shabu :)




1. On a pot heating on a medium high heat, put cooked chicken strips (our left over) and 2 cubes of chicken and beef stocks.



2. Put a teaspoon of salt, a teaspoon of ground black pepper, a teaspoon of chili flakes (optional) and 2 liters of hot boiling water.


   

3. Add the crab balls. Cover the pot and let it simmer for 2 minutes.



4. Uncover the pot and add  the crab sticks, cut into cubes.



5. Add cooked tofu, cut into small cubes.



6. Add thinly sliced shitake mushrooms. Cover the pot and let it simmer for 3 minutes.



7. Add the individually separated bok choy leaves (washed).



8. Add the egg noodles and cover the pot and let it have its final simmering for at least 2 minutes.


9. Lower the heat to its minimum just to keep the soup hot. You may adjust the saltiness or spiciness according to your taste.

10. Serve and enjoy!

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