油(あぶら)を切(き)る

あぶらをきる
expression
to drain oil; to let oil drip off
1. to drain off oil; to let excess oil drip off fried food
A cooking technique where freshly fried food is placed on a rack or paper towel to allow excess oil to drip away, resulting in crispier and less greasy food.
揚(あ)げたら油(あぶら)を切(き)る。
After frying, drain the oil.
キッチンペーパーの上(うえ)で油(あぶら)を切(き)ってください。
Please drain the oil on paper towels.
天(てん)ぷらは油(あぶら)をしっかり切(き)ると、サクサクに仕上(しあ)がる。
If you drain the oil thoroughly from tempura, it turns out crispy.

A fundamental cooking expression composed of 油(あぶら) (oil) + を (object marker) + 切(き)る (to cut). In this context, 切(き)る means to separate or remove rather than to cut with a blade. This step is essential in Japanese deep-frying (揚(あ)げ物(もの)) to achieve the prized crispy texture.

COMMON METHODS:

  • 網(あみ)の上(うえ)で油(あぶら)を切(き)る: drain on a wire rack
  • キッチンペーパーで油(あぶら)を切(き)る: drain on paper towels
  • 油切(あぶらき)り網(あみ): oil-draining rack

RELATED COOKING TERMS:

  • 揚(あ)げる: to deep-fry
  • 揚(あ)げ物(もの): deep-fried food
  • 油(あぶら)跳(は)ね: oil splattering
  • 水(みず)を切(き)る: to drain water — the same pattern applied to water (e.g., draining vegetables)
general
Added 2026.4.7 2:36 · Revised 2026.4.10 17:28
22500/22553_aburawokiru