Peanut 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 equal parts dinner and experience. The broth here is built from bone broth and kombu steeped with fresh ginger and scallion, so it's deeply savory and aromatic before a single piece of beef ever hits the pot. Paper-thin ribeye or sirloin 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 brightened with fresh lemon, orange juice, grated ginger, and apple cider vinegar — is the kind of thing you'll want to put on everything. Traditional shabu-shabu dipping sauces can sometimes sneak in soy-based ingredients processed on shared lines, but coconut aminos step in here without missing a beat, delivering that same savory depth with zero concern about cross-contact. A colorful spread of napa cabbage, carrots, zucchini, shiitake, and enoki mushrooms rounds out the platter and makes the whole setup look as impressive as it tastes. This is the rare recipe that's genuinely fun to cook and even more fun to eat.
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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.
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