mizutaki
/mɪzʊˈtɑːki/ /mɪzʊˈtaki/(also mitzutaki)
noun
In Japanese cookery: a dish consisting of chopped meat (usually chicken on the bone) boiled with vegetables, tofu, etc., in water or a thin broth lightly seasoned with kombu seaweed stock or fish stock.
- The dish is traditionally cooked at the table, and served with a dip of ponzu (bitter-orange juice) mixed with soy sauce..
Origin
1930s; earliest use found in Scribner's Magazine. From Japanese mizutaki from mizu water (from earlier midzu from m(y)idu from *mintu) + taki, nominalized stem of taku to cook, boil.