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".
Otoshi-buta are circular "lids" that are placed inside a pot of simmering foods and rest directly upon the ingredients. Using a lid in this way does three things. First of all, it holds down fragile ingredients like potatoes and prevents from breaking apart due to the shaking caused by the boiling broth. Secondly, it facilitates even heating by keeping heat from escaping the pot. Last but not least, it prevents flavor from diffusing out of the ingredients and into the broth by requiring less liquid to fully submerge everything.
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.
A makeshift otoshi-buta can also be made out of aluminum foil or cooking paper. The French call this a "chesimer". There are certain situations, such as when simmering brittle vegetables, where a lighter otoshi-buta is more appropriate than a heavier one. The best part of using one of these impromptu otoshi-buta is that clean up is super simple: just toss it in the trash.
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!
Otoshi-buta are circular "lids" that are placed inside a pot of simmering foods and rest directly upon the ingredients. Using a lid in this way does three things. First of all, it holds down fragile ingredients like potatoes and prevents from breaking apart due to the shaking caused by the boiling broth. Secondly, it facilitates even heating by keeping heat from escaping the pot. Last but not least, it prevents flavor from diffusing out of the ingredients and into the broth by requiring less liquid to fully submerge everything.
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.
A makeshift otoshi-buta can also be made out of aluminum foil or cooking paper. The French call this a "chesimer". There are certain situations, such as when simmering brittle vegetables, where a lighter otoshi-buta is more appropriate than a heavier one. The best part of using one of these impromptu otoshi-buta is that clean up is super simple: just toss it in the trash.
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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