Capsaicin Free Coconut Aminos Shabu-Shabu

Total time55 min

Prep time25 min

Cook time30 min

Capsaicin Free Coconut Aminos Shabu-Shabu

Shabu-shabu is one of those meals that feels like a special occasion even on a Tuesday night — a bubbling pot of fragrant broth at the center of the table, everyone cooking their own bites, the whole thing deeply satisfying and surprisingly simple. The broth here is built on bone broth and kombu, steeped with fresh ginger and scallion until it's quietly savory and aromatic, with no heat or spice to worry about. That makes it a genuinely great fit for anyone avoiding capsaicin, since traditional hot pot recipes often sneak in chili oils, gochujang, or spicy dipping sauces that can be hard to work around. Instead, the dipping sauce leans on coconut aminos, citrus, and a little apple cider vinegar for a bright, umami-rich punch that pulls the whole dish together. Paper-thin ribeye swished through the simmering broth for just 20 to 30 seconds comes out silky and tender, while the napa cabbage, mushrooms, zucchini, and watercress soak up all that good flavor without losing their texture. It's an interactive, communal dinner that feels elegant without requiring much effort — just good ingredients and a pot kept at a gentle simmer.

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Ingredients

4 servings

For the broth

6 cups bone broth (homemade or aip-compliant brand)
Kettle & Fire Classic Beef Bone Broth Pacific Foods Organic Unsalted Chicken Bone Broth, 32 fl oz Kettle & Fire Bone Broth, Classic Chicken, 16.9 oz Swanson Sipping Chicken Bone Broth Pacific Foods Organic Chicken Bone Broth With Sea Salt - 32 Oz
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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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