![Tempura nabe with abura kiri](https://upload.wikimedia.org/wikipedia/commons/b/b4/Tempura_nabe_with_abura_kiri.jpg)
is a shallow tray used in the
Japanese kitchen
The Japanese kitchen ( ja, , translit=Daidokoro, lit=kitchen) is the place where food is prepared in a Japanese house. Until the Meiji era, a kitchen was also called ''kamado'' (; lit. stove) and there are many sayings in the Japanese language t ...
to place food on after
deep frying. The shallow tray or pan has a rack and an absorbent paper towel to remove excess oil from the food after frying, as for example in ''
tempura
is a typical Japanese dish usually consisting of seafood, meat and vegetables that have been battered and deep fried. The dish was introduced by the Portuguese in Nagasaki through fritter-cooking techniques in the 16th century. The word ...
''.
The ''Abura kiri'' is usually used in combination with metal ended
Japanese kitchen chopsticks, a net ladle or scoop ''
ami shakushi
AMI or Ami may refer to:
Arts, entertainment and media
*AMI-tv, a Canadian TV channel
**AMI-télé, the French-language version
* AMI-audio, a Canadian audio broadcast TV service
*'' Ami Magazine'', an Orthodox Jewish news magazine
Businesse ...
'', and a heavy frying pot ''
agemono nabe''.
See also
*
List of Japanese cooking utensils
The following items are common Japanese cooking tools used in preparing Japanese cuisine. For a list of general cooking tools see the list of food preparation utensils.
Knives
*''Deba bōchō'': kitchen carver for meat and fish
*'' Fugu hiki'', ...
Japanese food preparation utensils
{{Japan-cuisine-stub