Shellfish Free Coconut Aminos Shabu-Shabu
Shabu-shabu is one of those meals that feels like a special occasion even on a Tuesday night — everyone gathered around a bubbling pot, cooking their own food, dipping and sipping as they go. The broth here is built on bone broth and kombu steeped with fresh ginger and scallion, so it develops a deeply savory, aromatic base without any of the shellfish-based dashi or seafood stocks that traditional versions sometimes call for. Paper-thin ribeye swished through that simmering liquid for just 20 to 30 seconds comes out silky and tender, while napa cabbage, shiitake and enoki mushrooms, zucchini, and watercress round out the pot with color and texture. The real star of the dipping sauce is coconut aminos — it brings that salty, slightly sweet umami punch that soy sauce would normally provide, brightened here with fresh lemon juice, orange juice, and grated ginger. It's a clean, vibrant sauce that ties every bite together and keeps the whole dish free from the hidden seafood extracts that sneak into so many bottled condiments. This is the kind of recipe that looks impressive on the table but is genuinely low-stress to pull off — most of the work is just slicing and arranging before guests sit down.
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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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