Cashew Free Coconut Aminos Shabu-Shabu

Total time55 min

Prep time25 min

Cook time30 min

4.5

(22)

Shabu-shabu is one of those communal, swish-and-dip dinners that feels both effortless and a little special — and this version delivers every bit of that experience without a single tree nut in sight. The broth is built from bone broth steeped with kombu, fresh ginger, and scallion, which gives it a clean, deeply savory base that makes everything cooked in it taste better. Paper-thin ribeye swished through the simmering pot for barely thirty seconds comes out silky and tender, while napa cabbage, carrots, zucchini, and two kinds of mushrooms round out the spread with satisfying texture and color. The real star of the dipping sauce is coconut aminos — naturally sweet and soy-free — brightened with fresh lemon juice, orange juice, and grated ginger for a punchy, citrusy finish that ties every bite together. Many store-bought sauces and broths sneak in unexpected ingredients, so making everything from scratch here means you stay in full control of what goes into the pot. This is the kind of recipe that turns an ordinary weeknight into something worth gathering around the table for.

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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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