One of the reasons why Japanese cuisine is so healthy is that it involves a lot of simmering and stewing in flavored broth instead of frying and grilling. And of course, the Japanese have a simple device to facilitate the simmering process called an "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.
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.
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.
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.
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.
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.
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.
