揚(あ)げ油(あぶら)

Compound of 揚(あ)げる (to deep-fry) + 油(あぶら) (oil). Refers specifically to oil used for deep-frying, as opposed to cooking oil in general.

Common collocations

• 揚(あ)げ油(あぶら)を熱(ねっ)する: to heat frying oil
• 揚(あ)げ油(あぶら)の温度(おんど): frying oil temperature
• 揚(あ)げ油(あぶら)を処理(しょり)する: to dispose of frying oil
• 揚(あ)げ油(あぶら)を替(か)える: to change the frying oil

Related words

• サラダ油(あぶら): salad oil, vegetable oil — the most common type of oil used for frying in Japanese kitchens
• 天(てん)ぷら油(あぶら): tempura oil — often used interchangeably with 揚(あ)げ油(あぶら)
• 廃油(はいゆ): waste oil — used frying oil that needs to be disposed of

Cultural note

Proper frying oil temperature is important in Japanese cooking: around 160°C for low-temperature frying, 170-180°C for standard frying (天(てん)ぷら, 唐揚(からあ)げ), and 180-190°C for high-temperature frying.