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.
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!
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.
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.
No comments:
Post a Comment