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.
You can think of the otoshi-buta as a snug sweater for your simmering foods. It is a circular lid that is placed on simmering food instead of over the pot. Using a lid in this way allows for less liquid to be used since the otoshi-buta helps to weigh down the ingredients. Since less liquid is used, less flavor will diffuse out of whatever you're simmering and into the broth. It also holds all the ingredients in place and prevents them from jostling and breaking apart due to the boiling broth. Lastly, but perhaps most importantly, the otoshi-buta aids in even heating by preventing heat from escaping the broth.
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.
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.
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!
You can think of the otoshi-buta as a snug sweater for your simmering foods. It is a circular lid that is placed on simmering food instead of over the pot. Using a lid in this way allows for less liquid to be used since the otoshi-buta helps to weigh down the ingredients. Since less liquid is used, less flavor will diffuse out of whatever you're simmering and into the broth. It also holds all the ingredients in place and prevents them from jostling and breaking apart due to the boiling broth. Lastly, but perhaps most importantly, the otoshi-buta aids in even heating by preventing heat from escaping the broth.
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.
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.
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.
