Hazelnut Free Coconut Aminos Shabu-Shabu

Total time55 min

Prep time25 min

Cook time30 min

Hazelnut 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 warm and communal and deeply satisfying. The broth here is built from bone broth, kombu, fresh ginger, and scallions, which gives it a clean, savory depth that makes every swish of paper-thin ribeye taste like something from a proper Japanese restaurant. The dipping sauce — coconut aminos, citrus, ginger, and a splash of apple cider vinegar — is bright and punchy and pulls the whole bowl together without any soy or fermented ingredients that can sneak in unwanted allergens. Because every component is whole-food and straightforward, there's no guesswork about what's actually in your pot, which is a genuine relief when you're cooking for someone with a tree nut sensitivity. The vegetables get a quick turn in the simmering broth — carrots and napa cabbage first, then zucchini, shiitake, enoki, and watercress — so everything stays vibrant and just-tender rather than soggy. Thin-sliced beef cooks in literal seconds, staying silky and pink-free without drying out. It's an interactive, crowd-pleasing dinner that tastes far more impressive than the effort it actually takes.

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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 Beef Bone Broth - 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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