Shabu-shabu is one of those meals that feels like a special occasion even on a Tuesday night — everyone gathered around a bubbling pot, cooking their own bites at the table. The broth here is built from bone broth and kombu, steeped with fresh ginger and scallion until it's deeply savory and aromatic, with no cured meats, processed additives, or preserved ingredients anywhere in sight. That matters a lot with a dish like this, since conventional hot pot spreads often sneak in cured pork slices or store-bought broths loaded with preservatives. The dipping sauce swaps out soy sauce for coconut aminos brightened with fresh lemon, orange juice, and a hit of apple cider vinegar — tangy, a little sweet, and completely clean. Paper-thin ribeye or sirloin swished through the simmering broth for barely 30 seconds comes out silky and tender, while the napa cabbage, carrots, zucchini, and two kinds of mushrooms soak up every bit of that fragrant broth. It's interactive, it's nourishing, and it genuinely delivers on the communal magic that makes hot pot so beloved — no compromises required.
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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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