Shabu shabu is a communal Japanese dish wherein diners cook thinly sliced beef and vegetables in a pot of boiling water—known as a hot pot—at the center of the table. Gom Shabu Shabu takes its name from the meal, which it serves in abundance at its locations throughout the United States. Read on to learn more about the ingredients used in shabu shabu.
The meat: Guests choose from thin flavorful slices of premium beef, angus beef, pork, lamb, chicken breast, fatty brisket, or beef tripe, then cook the tender cuts to their desired doneness.
The seafood: A veritable smorgasbord, this combo platter includes small clams, mussels, shrimp, squid, octopus, fish cake, fish balls. (There's also a separate option for Korean-style fish cakes.)
The vegetables: Vegetarians have two ways to go—an asian mushroom platter or a veggie platters with napa cabbage, bok choy, broccoli, bean sprouts, corn, green cabbage, king oyster mushroom, enoki mushroom, white mushroom, taro root, yu choy, and tofu dumplings for good measure.
The broths and sauces: The chefs at Gom Shabu Shabu make all its savory broths and sauces—which vary in their levels spiciness—in house. They even suggest ordering a side of rice or ramen noodles to eat with any remaining broth.
Nappa Cabbage, Bok choy, greenbean sprouts, Kabocha pumpkin, corn, Enoki mushroom, broccoli, fish cake, sausage, tofu, immitation crab meat, rice noodle