Otoshi-buta Dropped Lids

Jan 12, 2020 | Recipes, Winter | 2 comments

16th century scroll (Shuhanron Emaki) 酒飯論絵巻

落し蓋
Otoshi-Buta
Dropped Lids

Used in Japanese kitchens for centuries for preparing nimono (simmered dishes), otoshi-buta lids drop down to sit directly on the food, rather than on the rim of a pot. Fuel-efficient as they evenly distribute and trap in heat, the bubbling broth in the pot is forced to continually recirculate as it hits the underside of the dropped lid. The result is food that remains moist while excess liquid reduces, concentrating flavor.

In recent years, many kitchen gadgets made of heat-resistant silicon have come on the market. The pink silicon lid pictured here resembles the face of a pig. Word play (the Japanese word for pig is “buta”) has added to the popularity of this modern dropped lid.

The best lids are made from a cedar-like wood called sawara; wood does not absorb heat the way metal does so the lids don’t stick to the food.

Lids come in various sizes. Chose a lid that is slightly smaller in diameter than the pan or pot with which it will be used.

In addition to simmering, dropped lids can be used as a “press” to flatten ingredients as they sear in a skillet.

DOWNLOAD guide and recipe: simmering with otoshibuta + Skillet-Seared Eringi with Sansho

 

Cooking Cloth

Cooking Cloth

Cloth is the work horse, and often unsung hero, of the kitchen. In the Japanese kitchen, cloth enables the cook to perform a wide range of tasks such as lining steamers, draining and straining, enveloping, and shaping.Cloths known as fukashi nuno 蒸し布 are used to line...

An Edible Ode to Winter: Sleet & Snow

An Edible Ode to Winter: Sleet & Snow

Winter weather reports predicting SLEET (mizoré), are rarely welcome news. After all, the bone-chilling mixture of rain and snow is messy under foot and creates hazerdous road conditions. But when  mizoré appears on a menu, it conjurs up tasty fare. Snowy white daikon...

Year-Passing SOBA; New Year-Welcoming UDON

Year-Passing SOBA; New Year-Welcoming UDON

Year-Passing SOBA... New Year-Welcoming UDON The Japanese bid farewell to the current year by slurping l-o-n-g noodles at midnight. Though most areas of Japan eat soba, calling the noodles toshi koshi (year-passing), those hailing from the Sanuki region eat udon....

Thanksgiving Rituals in Japan

Thanksgiving Rituals in Japan

In Japan, rice is more than just sustenance. It holds symbolic and sacred significance. Rice yield was also a measurement of wealth during the Edo Period (1603-1868). Early records of rituals celebrating the harvest and entreating future prosperity, called nii namé...

Recent Posts & Projects