Seed Oil Free Coconut Aminos Shabu-Shabu
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, oil-laden dishes rarely are. The broth here is built from bone broth and kombu steeped with fresh ginger and scallion, so every swish of paper-thin ribeye through the pot picks up a clean, mineral-rich depth that no shortcut can replicate. Skipping seed oils entirely is effortless with this format, since the cooking medium is pure broth and the dipping sauce is a bright blend of coconut aminos, fresh citrus, and apple cider vinegar — nothing processed or suspicious hiding in the background. That dipping sauce deserves its own moment: tangy, slightly sweet, and just savory enough to make each bite of swished beef genuinely crave-worthy. The vegetable lineup — napa cabbage, carrots, zucchini, shiitake and enoki mushrooms, and watercress — cooks right in the same pot, soaking up all that fragrant broth as it goes. Because everything is cooked to order at the table, you control exactly how long each ingredient spends in the heat, which means nothing gets greasy or overcooked. It's the kind of dinner that slows everyone down in the best possible way.
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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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