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.
Otoshi-buta are traditionally made of wood. Before use, they should be soaked in water to avoid flavoring the wood with the broth and thus contaminating the flavor of future dishes. They also should be thoroughly scrubbed and left to dry before reuse for the same reasons. Otoshi-buta made out of other materials, such as stainless steel and silicone, can make do without these maintenance steps.
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.
It's quite incredible how much of a difference this simple device can make. Do yourself a favor and try one out for yourself. You'll be a believer once you taste the improvement!
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.
Otoshi-buta are traditionally made of wood. Before use, they should be soaked in water to avoid flavoring the wood with the broth and thus contaminating the flavor of future dishes. They also should be thoroughly scrubbed and left to dry before reuse for the same reasons. Otoshi-buta made out of other materials, such as stainless steel and silicone, can make do without these maintenance steps.
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.
It's quite incredible how much of a difference this simple device can make. Do yourself a favor and try one out for yourself. You'll be a believer once you taste the improvement!
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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