Abura kiri
From Infogalactic: the planetary knowledge core
File:Tempura nabe with abura kiri.jpg
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
Lua error in package.lua at line 80: module 'strict' not found.
<templatestyles src="Asbox/styles.css"></templatestyles>
 |
This Japanese cuisine–related article is a stub. You can help Wikipedia by expanding it. |
