Almond Free Coconut Aminos Shabu-Shabu
Shabu-shabu is one of those meals that feels like a special occasion even on a Tuesday night — everyone gathered around a bubbling pot, cooking their own food, dipping and savoring at their own pace. The broth here is built on bone broth steeped with kombu, fresh ginger, and scallion, which gives it a clean, deeply savory backbone that makes every swish of beef and every tender vegetable taste better than it has any right to. Paper-thin ribeye or sirloin cooks in literal seconds, staying silky and rich rather than tough, and the lineup of napa cabbage, shiitake, enoki, zucchini, and watercress means there's something for everyone on that platter. The real star might be the dipping sauce — coconut aminos bring that salty, slightly sweet umami depth without any soy, and the fresh lemon juice, orange juice, and grated ginger keep it bright and lively. For anyone navigating tree nut allergies, this recipe is naturally free of almonds and almond-derived ingredients from start to finish, with no hidden culprits lurking in the sauce or the broth. It's an interactive, communal dinner that looks impressive but is genuinely straightforward to pull off at home, whether you use a portable burner at the table or just keep the pot going on the stove.
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Learn more →Ingredients
4 servings
For the broth
- 6 cups bone broth (homemade or aip-compliant brand)
- 2 cups water
- 1 piece kombu (about 4 inches / 10 cm), wiped clean
- 1 tbsp fresh ginger, peeled and thinly sliced
- 2 scallions, cut into 2-inch pieces (green tops only for lower fodmap; white parts fine for aip)
- 1 tsp fine sea salt, plus more to taste
For the hot pot
- 1 ½ lb beef ribeye or sirloin, sliced paper-thin (about 1/16 inch; ask your butcher or partially freeze and slice yourself)
- ½ small napa cabbage (about 4 cups), cut into 2-inch pieces
- 2 medium carrots, peeled and sliced on the diagonal, ¼ inch thick
- 1 medium zucchini, halved lengthwise and sliced ¼ inch thick
- 4 oz shiitake mushrooms, stems removed, caps sliced
- 4 oz enoki mushrooms, root end trimmed, separated into small clusters
- 1 bunch watercress or baby bok choy, trimmed
For the dipping sauce
- ¼ cup coconut aminos
- 2 tbsp fresh lemon juice
- 1 tbsp fresh orange juice
- 1 tsp fresh ginger, finely grated
- 1 tsp apple cider vinegar
For serving
- 1 scallion, green top only, thinly sliced (optional)
- 1 tbsp fresh cilantro or parsley, roughly chopped (optional)
Instructions
- 1
Combine the bone broth, water, kombu, sliced ginger, and scallion pieces in a large pot. Bring to a gentle simmer over medium heat, then reduce to low and steep for 15 minutes, until the broth is fragrant and lightly savory.
- 2
Use a fine-mesh strainer to remove and discard the kombu, ginger, and scallion pieces. Season the broth with 1 tsp fine sea salt, taste, and adjust. Transfer the pot to a portable burner set at the table, or keep it on the stovetop over low heat — the broth should stay at a gentle simmer throughout the meal.
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