About YUUOtoshibuta (drop lid)
A lid smaller than the pot that sits right on the food while it simmers. Flavor soaks in even with a little liquid.
👀 At a glance
🍲WhatA lid that sits on the food
✨WhyFlavor soaks in with less liquid
🧻InsteadFoil or baking paper
🥄 How to
1
Use a lid a little smaller than the pot
2
With foil or baking paper, cut it to the pot’s size and make a small hole in the center for steam
3
Place it right on top of the food and simmer
💡 Why use it
- The liquid bubbles up over the top, so flavor reaches everything
- Food moves less, so it doesn’t fall apart
- The liquid doesn’t boil away too fast
⚠️ Be careful
- It’s hot. Lift it with chopsticks or tongs
- Make sure baking paper doesn’t hang over into the flame
Recipes that use this
Atsuage no Nimono (Simmered Thick Fried Tofu)
About 20 minServes 2
Buri Daikon (Simmered Yellowtail and Daikon)
About 1 hrServes 2–3
Buta Bara Daikon (Simmered Pork Belly and Daikon)
About 50 minServes 2–3
Chikuzenni (Simmered Chicken and Root Vegetables)
About 50 minServes 3–4
Simmered Ganmodoki (Fried Tofu Patties)
About 25 minServes 2
Gomoku Mame (Simmered Soybeans and Vegetables)
About 45 minServes 4
Gyusuji Nikomi (Stewed Beef Tendon)
About 2 hr 30 minServes 4
Ika Daikon (Squid and Daikon Simmered)
About 50 minServes 2–3
Inari Sushi (Sushi Rice in Sweet Tofu Pouches)
About 1 hr 30 minMakes 10 (serves 2–3)
Iwashi Ume-ni (Sardines Simmered with Pickled Plum)
About 40 minServes 2
Kabocha no Nimono (Simmered Japanese Pumpkin)
About 35 minServes 2–3
Buta no Kakuni (Braised Pork Belly)
About 2 hrServes 3
See 16 more recipes
Karei no Nitsuke (Simmered Flounder)
About 25 minServes 2
Kinchaku-ni (Fried Tofu Pouches with Egg)
About 30 minServes 2
Kiriboshi Daikon no Nimono (Simmered Dried Daikon)
About 40 minServes 2–3
Kitsune Udon (Udon with Sweet Fried Tofu)
About 30 minServes 2
Kobumaki (Kombu Rolls with Salmon)
About 2 hrServes 3–4
Koya Dofu no Fukumeni (Simmered Freeze-Dried Tofu)
About 40 minServes 2
Kuromame (Sweet Black Beans)
About 1 day (soak overnight + simmer about 5 hr)Serves 6–8
Niku Dofu (Simmered Beef and Tofu)
About 30 minServes 2
Nikujaga (Japanese Meat and Potato Stew)
About 40 minServes 2–3
Nishime (Simmered Chicken and Root Vegetables)
About 1 hr 10 minServes 4
Saba Misoni (Mackerel Simmered in Miso)
About 30 minServes 2
Satoimo no Nikkorogashi (Glazed Simmered Taro)
About 40 minServes 2–3
Takenoko no Tosani (Bamboo Shoots Simmered with Bonito Flakes)
About 20 minServes 2
Tebamoto no Sappari-ni (Chicken Drumettes Simmered in Vinegar and Soy Sauce)
About 40 minServes 2–3
Simmered Chicken and Daikon
About 50 minServes 2–3
Torijaga (Simmered Chicken and Potatoes)
About 40 minServes 2–3