Sesame 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's hard to explain until you're sitting around a bubbling pot with people you love. The broth here is built on bone broth steeped with kombu, fresh ginger, and scallions, so it develops a quietly complex, savory depth without relying on any of the soy-based or sesame-heavy shortcuts that make traditional versions off-limits. The dipping sauce is where this recipe really shines for anyone navigating sesame restrictions — coconut aminos, fresh citrus, ginger, and a splash of apple cider vinegar come together into something bright and punchy that you'll want to drizzle on everything. Paper-thin ribeye swished through simmering broth for barely thirty seconds comes out silky and tender, while the napa cabbage, shiitake mushrooms, and watercress soak up all that fragrant liquid beautifully. Because every component is made from scratch with straightforward ingredients, there's no guesswork about hidden sesame oil or sesame paste lurking in a bottled sauce. It's the kind of recipe that looks impressive on the table but is genuinely relaxed to pull off, especially if you set everything up as a spread and let everyone cook at their own pace.
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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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