Yeast Free Coconut Aminos Shabu-Shabu
Shabu-shabu is one of those communal, swish-and-dip meals that feels like a special occasion even on a Tuesday night, and this version delivers all of that warmth without a trace of fermented or yeast-containing ingredients. The broth is built from bone broth, kombu, fresh ginger, and scallion, steeped low and slow until it's deeply fragrant and savory — no shortcuts, no hidden additives to second-guess. Paper-thin ribeye or sirloin cooks in literal seconds in the simmering pot, staying silky and tender rather than tough, while napa cabbage, carrots, zucchini, and two kinds of mushrooms round out the spread with color and texture. The dipping sauce is where things really shine: coconut aminos stand in for soy sauce and bring that umami depth without the fermentation concern, brightened up with fresh lemon juice, orange juice, and grated ginger for a sauce that's punchy and clean. Soy-based condiments are one of the trickiest parts of Asian-inspired cooking to navigate, and coconut aminos handle that swap beautifully here without any compromise in flavor. Set the pot in the middle of the table, pile the platter high, and let everyone cook at their own pace — it's interactive, it's cozy, and it's the kind of dinner that turns into a long, lingering evening.
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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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