1.
frying oil; oil for deep-frying
Cooking oil used specifically for deep-frying foods such as tempura, tonkatsu, and croquettes.
揚げ油を温める。
To heat the frying oil.
揚げ油の温度は百八十度がいい。
The frying oil should be at 180 degrees.
使い終わった揚げ油は、固めて燃えるゴミとして捨てる。
Used frying oil should be solidified and disposed of as combustible waste.
Compound of 揚げる (to deep-fry) + 油 (oil). Refers specifically to oil used for deep-frying, as opposed to cooking oil in general.
COMMON COLLOCATIONS:
- 揚げ油を熱する: to heat frying oil
- 揚げ油の温度: frying oil temperature
- 揚げ油を処理する: to dispose of frying oil
- 揚げ油を替える: to change the frying oil
RELATED WORDS:
- サラダ油: salad oil, vegetable oil — the most common type of oil used for frying in Japanese kitchens
- 天ぷら油: tempura oil — often used interchangeably with 揚げ油
- 廃油: waste oil — used frying oil that needs to be disposed of
COOKING NOTE:
Proper frying oil temperature is important in Japanese cooking: around 160°C for low-temperature frying, 170-180°C for standard frying (天ぷら, 唐揚げ), and 180-190°C for high-temperature frying.