Abura Kiri
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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