Black Pepper Free Coconut Aminos Shabu-Shabu
Shabu-shabu is one of those meals that feels like a special occasion even on a Tuesday night — communal, interactive, and deeply satisfying in a way that a plate of food rarely is. The broth here is built on bone broth steeped with kombu, fresh ginger, and scallion, which gives it a clean, mineral depth that needs absolutely nothing sharp or pungent to feel complete. That matters, because so many Japanese-inspired recipes lean on condiments that sneak in unwanted heat — this one sidesteps all of that without sacrificing any complexity. Paper-thin ribeye swished through the simmering pot cooks in under thirty seconds, staying silky and tender, while napa cabbage, carrots, zucchini, and two kinds of mushrooms round out the spread with real variety and texture. The dipping sauce — coconut aminos brightened with fresh lemon, orange juice, and grated ginger — is punchy and citrusy in a way that makes every bite feel intentional. Setting everything up at the table and letting people cook their own portions makes this as fun to eat as it is to prepare, and the naturally seasoned broth means nobody has to worry about what's hiding in a store-bought sauce.
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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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