KITCHEN PRACTICE 3 — Otoshibuta vs. No Lid
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TASK
Cook one batch with an otoshibuta (or the parchment substitute) and
one with no lid at all. Compare how evenly each batch cooked and how
much liquid remained in each pot at the end.

WALKTHROUGH

Step 1 — Prep two identical small batches.
Same kabocha, same cuts, same liquid ratio and quantity, cooked at the
same time if you have two burners, or one after the other keeping the
timing as close as possible.

Step 2 — Cook one batch under an otoshibuta.
Use the drop lid or the parchment-with-a-hole substitute, exactly as
in Kitchen Practice 1.

Step 3 — Cook the other batch fully uncovered.
Same heat level, same starting liquid amount, no lid of any kind.

Step 4 — Check both at the same elapsed time.
At the point where the otoshibuta batch passes the skewer test,
check the uncovered batch too. Note:
  - Are the top pieces in the uncovered pot less cooked than the
    bottom pieces, compared to the otoshibuta batch?
  - How much liquid is left in each pot? The uncovered batch likely
    reduced faster and further.
  - Do the pieces on top of the uncovered batch look dried out or
    under-seasoned compared to the submerged pieces?

Step 5 — Taste both.
Note any difference in how evenly seasoned each piece is, not just how
cooked it is.

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WHY THIS MATTERS
The otoshibuta's job is specifically to keep everything evenly bathed
in the simmering liquid without needing the pot fully flooded. Seeing
the uncovered batch's own top layer come out less evenly cooked and
seasoned is the clearest, most direct way to understand why this piece
of equipment earns its place, rather than just accepting it as
tradition.