A Japanese one-pot dish consisting of chunks of a firm-fleshed fish (like cod or sea bass), tofu and various vegetables. All ingredients are brought to the table raw along with a pot of simmering broth, which is placed on a heating element and kept simmering throughout the meal. Each diner adds their own ingredients, letting the food cook until tender before retrieving it from the communal pot. Chirinabe is served with various condiments, which usually include ponzu. See also mizutaki; 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.