Rye 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 — communal, interactive, and deeply satisfying in a way that heavy comfort food rarely matches. The broth here is built from bone broth steeped with kombu, fresh ginger, and scallion, which creates a clean, aromatic base that makes every swish of thinly sliced ribeye taste like something from a proper Japanese hot pot restaurant. The dipping sauce is where this recipe really shines for anyone navigating grain sensitivities: coconut aminos stand in for soy sauce seamlessly, delivering that same savory depth without any wheat or rye in sight. Bright lemon and orange juice, grated ginger, and a splash of apple cider vinegar round it out into something genuinely craveable. The vegetable spread — napa cabbage, carrots, zucchini, shiitake, enoki, and watercress — means every bowl is loaded with color and texture, not just protein. Because everything cooks right in the simmering broth at the table, there's no hidden sauce or marinade to second-guess, just clean, whole ingredients you can see and control. It's an impressive dinner that's far easier to pull off than it looks.

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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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