Abura kiri (油きり) is a shallow tray used in Japanese cooking to place food on after deep frying.[1] 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.[citation needed]
The Abura kiri is usually used in combination with metal ended Japanese kitchen chopsticks, a net ladle or scoop ami shakushi, and a heavy frying pot agemono nabe.[citation needed]
^"Food Fare Culinary Collection: Japanese Culture & Cuisine". deborahotoole.com. Retrieved 2023-11-16.
Aburakiri (油きり) is a shallow tray used in Japanese cooking to place food on after deep frying. The shallow tray or pan has a rack and an absorbent paper...
ladle or scoop ami shakushi, and a tool to drain the oil after frying aburakiri. List of Japanese cooking utensils Tsuji, Shizuo (2006). Japanese Cooking:...
influenced by European styles Udon kiri and soba kiri: knife to make udon and soba Unagisaki hōchō: eel knife Aburakiri: drainer tray for oils Agemono nabe:...
the ami-shakushi net ladle used for scooping out batter debris; and the abura-kiri oil drying rack pan. Deep frying tools A deep fryer with slotted spoon...
"buckwheat" (Fagopyrum esculentum). The full name for buckwheat noodles is soba-kiri (蕎麦切り "sliced buckwheat"), but soba is commonly used for short. Historically...
Flight 44: The Skyfarer's Code (空の掟, Sora no okite) Flight 45: Conclusion & Fatty Tian Shan Sashimi (決着と天山龍の脂刺し, Kecchaku to Tenzan ryū no abura sashi)...
Way" (少年たちの逆撫で, Shōnen-tachi no sakanade) "A Warning in the Mist" (霧の中の警鐘, Kiri no naka no keishō) "A Pretty Bad Day Even for Rabbits" (ウサギ史上でもかなり悪い日, Usagi-shijō...
beans, carrots, gobo, or poke along with rice, wrapped in a triangular abura-age piece. It is often sold in okazu-ya (Japanese delis) and as a component...
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