Japanese for "water-simmered," referring to a Japanese dish made in a single pot consisting of chicken and vegetables simmered in water and other seasonings. The dish is served from the pot at the table along with various condiments such as ponzu, radishes, green onions, ginger and lemon. See also chirinabe; nabemono.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.