Nitrate & Nitrite Free Coconut Aminos Shabu-Shabu
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.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!