Shabu-shabu is one of those meals that feels like an event — everyone gathered around a bubbling pot, cooking their own bites and dipping them into something bright and savory. The broth here is built on bone broth steeped with kombu, fresh ginger, and scallion, which gives it a clean, deeply satisfying base without any complicated additions. Paper-thin ribeye swished through that simmering liquid for just 20 to 30 seconds comes out silky and tender in a way that's genuinely hard to beat. The dipping sauce — coconut aminos, lemon, orange juice, ginger, and apple cider vinegar — brings a citrusy, umami-forward punch that ties every bite together beautifully. Because the whole dish relies on fresh vegetables, quality meat, and a handful of pantry staples, there's no need to scrutinize labels for hidden tree nut derivatives or worry about unexpected ingredients sneaking in. Napa cabbage, zucchini, shiitake and enoki mushrooms, and watercress round out the hot pot with color and texture that make the platter as gorgeous to look at as it is to eat. This is the kind of recipe that turns a regular weeknight into something worth remembering.
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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.
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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