Pecan Free Coconut Aminos Shabu-Shabu

Total time55 min

Prep time25 min

Cook time30 min

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 relaxed and communal. The broth here gets its depth from kombu, fresh ginger, and scallion steeped into bone broth, creating a base that's quietly complex without relying on any soy sauce or store-bought seasoning packets that might carry hidden risks. Paper-thin ribeye swished through that simmering liquid for barely thirty seconds comes out silky and tender, while the napa cabbage, carrots, zucchini, and two kinds of mushrooms add color and texture to every bowl. The dipping sauce — coconut aminos brightened with fresh lemon, orange juice, and grated ginger — is the kind of thing you'll want to put on everything else in your fridge. Because every component is straightforward and whole-food based, you never have to second-guess what's in it, which makes the whole experience genuinely relaxing rather than stressful. It's an impressive spread that comes together with very little fuss, and the interactive format makes it just as fun to cook as it is to eat.

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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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