Tenkasu
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Crunchy bits of deep-fried flour batter used in Japanese cuisine
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| Close-up of tenkasu | |
| Place of origin | Japan |
|---|---|
| Main ingredients | Batter |
Tenkasu (天かす, lit. "tempura waste")[1] are crunchy bits of deep-fried flour batter used in Japanese cuisine, specifically in dishes such as soba , udon , takoyaki , and okonomiyaki . Hot, plain soba and udon with added tenkasu are called tanuki-soba and tanuki-udon, respectively (haikara-soba and haikara-udon in the Kansai region).
They are also called agedama (揚げ玉, literally "fried ball"). According to the NHK Broadcasting Culture Research Institute, 68% of Japanese people called them tenkasu and 29% agedama in 2003. Tenkasu is more common in western Japan and agedama in the east.
See also
[edit ]References
[edit ]- ^ Inada, Sanae (2012). Limocu, Jolene (ed.). Simply Onigiri: fun and creative recipes for Japanese rice balls. Singapore: Marshall Cavendish International. p. 56. ISBN 978-981-4484-95-4.
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