Japanese home cooking features a lot of simmered dishes (nimono). Naturally, every properly equipped Japanese kitchen must have this simple device to enhance the simmering process: the otoshi-buta.
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.
Traditionally, otoshi-buta are made of wood and feature a handle jutting out of its diameter. They are soaked in water before use to prevent the broth from seeping into the wood and contaminating future dishes. After use, they are to be thoroughly scrubbed and left to dry before using again. Modern otoshi-buta made out of materials such as stainless steel and silicone don't have these requirements and can simply be cleaned and wiped dry.
If you want to try out the otoshi-buta right now, you can make one out of aluminum foil or cooking paper (what the French call a "chesimer"). When simmering brittle vegetables, one of these makeshift otoshi-buta is actually better than a heavier, reusable lid because it won't crush the vegetables while keeping them submerged in broth.
Use an otoshi-buta the next time you make nimono and you'll notice what a difference this simple device makes. It's hard to believe that such a simple implement can have such a drastic effect on the flavor of a dish until you use it. Since you can construct one out of simple materials, you really have no reason not to try it out. Your taste buds will thank you!
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.
Traditionally, otoshi-buta are made of wood and feature a handle jutting out of its diameter. They are soaked in water before use to prevent the broth from seeping into the wood and contaminating future dishes. After use, they are to be thoroughly scrubbed and left to dry before using again. Modern otoshi-buta made out of materials such as stainless steel and silicone don't have these requirements and can simply be cleaned and wiped dry.
If you want to try out the otoshi-buta right now, you can make one out of aluminum foil or cooking paper (what the French call a "chesimer"). When simmering brittle vegetables, one of these makeshift otoshi-buta is actually better than a heavier, reusable lid because it won't crush the vegetables while keeping them submerged in broth.
Use an otoshi-buta the next time you make nimono and you'll notice what a difference this simple device makes. It's hard to believe that such a simple implement can have such a drastic effect on the flavor of a dish until you use it. Since you can construct one out of simple materials, you really have no reason not to try it out. Your taste buds will thank you!
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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