''Agemono nabe'' (Japanese: 揚げ物鍋, literally: pot for fried things) are very thick pots used for
deep frying
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. ...
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 ...
.
They are made usually of either cast iron or heavy brass. The thickness ensures an even temperature of the oil inside of the pot.
The ''agemono nabe'' is usually used in combination with metal-ended
Japanese kitchen chopsticks
Chopsticks ( or ; Pinyin: ''kuaizi'' or ''zhu'') are shaped pairs of equal-length sticks of Chinese origin that have been used as kitchen and eating utensils in most of East and Southeast Asia for over three millennia. They are held in the dom ...
, 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
Businesses ...
'', and a tool to drain the oil after frying ''
abura kiri
is a shallow tray used in the Cuisine of Japan, Japanese kitchen 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''. ...
''.
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'', ...
References
{{reflist
Japanese food preparation utensils