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Abura kiri

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This is an old revision of this page, as edited by Netherzone (talk | contribs) at 00:15, 15 July 2020 (Changing short description from "Japanese deep frying pan" to "Japanese kitchen utensil" (Shortdesc helper)). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Tempura nabe with abura kiri

Abura kiri (油きり) is a shallow tray used in the 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.

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.

See also


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