Abura kiri facts for kids
An Abura kiri (pronounced ah-BOO-rah KEE-ree) is a special shallow tray used in Japanese kitchens. Its main job is to hold food right after it has been deep-fried. This helps to remove any extra oil, making the food less greasy and more delicious.
What is an Abura Kiri?
The word "Abura kiri" means "oil cutting" or "oil draining" in Japanese. This kitchen tool is usually a flat, shallow pan or tray. Inside, it has a metal rack. People often place an absorbent paper towel on this rack. When hot, fried food is placed on the paper towel, the extra oil drips away. This makes the food lighter and healthier to eat.
How is it Used?
Imagine you are making crispy tempura, which is a popular Japanese dish of seafood or vegetables lightly battered and deep-fried. After taking the tempura out of the hot oil, you would place it directly onto the Abura kiri. The rack lifts the food, allowing oil to drain onto the paper towel below. This simple step is important for achieving the perfect texture and taste in many Japanese fried dishes.
Tools Used with Abura Kiri
The Abura kiri often works together with other special Japanese cooking tools. These include:
- Japanese kitchen chopsticks: These are longer and stronger than regular eating chopsticks. They are used to handle hot food safely.
- Ami shakushi: This is a net ladle or scoop. It helps to carefully lift fried food out of the hot oil. It also removes small bits of batter from the oil.
- Agemono nabe: This is a heavy frying pot. It is designed to keep oil at a steady temperature for deep frying.
Using these tools together helps Japanese chefs and home cooks make perfectly fried dishes. The Abura kiri is a simple but very useful part of this cooking process.
See also
In Spanish: Abura kiri para niños
