Japanese cooking frequently features meats and vegetables simmered in dashi broth. To facilitate the simmering process, the Japanese use a simple device called an "otoshi-buta". The name literally means "drop lid".
The otoshi-buta is a circular lid that fits inside of a pot rather than over it. It rests directly upon the simmering ingredients, keeping them submerged in liquid. Use of an otoshi-buta accomplishes three main purposes. One, use of an otoshi-buta while simmering requires less liquid to fully submerge the ingredients, meaning less flavor will diffuse out of the ingredients and into the broth. Two, it prevents the ingredients from breaking down due to jostling caused by the bubbling broth. Three, it keeps heat from escaping the liquid, thus facilitating quick and even heating throughout.
Traditional otoshi-buta are made of wood. They must be soaked in water before use to prevent the nimono broth from seeping into the wood and contaminating other dishes. After use, they must be thoroughly scrubbed and left to dry before reuse. Modern otoshi-buta now also come in a variety of materials such as stainless steel and silicone, each with their own unique characteristics.
You can also make an otoshi-buta out of aluminum foil or cooking paper and some clever folding. In certain situations, such as when making pumpkin nimono, a disposable otoshi-buta is actually more useful than a reusable one because it will not crush fragile ingredients. Disposable otoshi-buta can also be formed to fit any oddly shaped pots that you might have.
You'll notice the a difference that this simple drop lid makes if you make any nimono (Japanese simmered dishes). The penetration of flavor into the ingredients is much improved, and since you can make one using a simple sheet of cooking paper, you really have no reason not to try it out for yourself!
The otoshi-buta is a circular lid that fits inside of a pot rather than over it. It rests directly upon the simmering ingredients, keeping them submerged in liquid. Use of an otoshi-buta accomplishes three main purposes. One, use of an otoshi-buta while simmering requires less liquid to fully submerge the ingredients, meaning less flavor will diffuse out of the ingredients and into the broth. Two, it prevents the ingredients from breaking down due to jostling caused by the bubbling broth. Three, it keeps heat from escaping the liquid, thus facilitating quick and even heating throughout.
Traditional otoshi-buta are made of wood. They must be soaked in water before use to prevent the nimono broth from seeping into the wood and contaminating other dishes. After use, they must be thoroughly scrubbed and left to dry before reuse. Modern otoshi-buta now also come in a variety of materials such as stainless steel and silicone, each with their own unique characteristics.
You can also make an otoshi-buta out of aluminum foil or cooking paper and some clever folding. In certain situations, such as when making pumpkin nimono, a disposable otoshi-buta is actually more useful than a reusable one because it will not crush fragile ingredients. Disposable otoshi-buta can also be formed to fit any oddly shaped pots that you might have.
You'll notice the a difference that this simple drop lid makes if you make any nimono (Japanese simmered dishes). The penetration of flavor into the ingredients is much improved, and since you can make one using a simple sheet of cooking paper, you really have no reason not to try it out for yourself!
About the Author:
There is a reason why Tokyo has more Michelin stars than Paris; the Japanese kitchen is a fascinating product of centuries of culinary heritage. If you want to learn more about Japanese and other Asian cooking supplies, recipes, and techniques, check out my blog about Japanese kitchens at fareastcoastkitchen.com.
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