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Braising and Simmering

Appears in
At Home with Japanese Cooking
At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About
Braised and simmered foods are the mainstay of Japanese cuisine, and although there are no special skills required of the cook, choice of utensils is important. Any good heat-retaining and conducting metal is fine but I would avoid glass and ceramic pots since the final exposure to high temperatures required in many recipes may cause these to crack.
Size is determined by the quantity of food to be cooked at one time. Your pot should be wide enough to hold the pieces of food in one layer, but not so wide that the food floats about. Your pot should be deep enough to hold the food and braising and simmering liquid comfortably with 1–2 inches to spare.

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