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Tenkasu
Close up of tenkasu.
Place of origin	Japan
Main ingredients	Batter
Media: Tenkasu

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 (haikara-soba and haikara-udon in Kansai region).

They are also called agedama (揚げ玉, literally "fried ball"). According to the NHK Broadcasting Culture Research Institute, 68% Japanese called them tenkasu and 29% agedama in 2003. Tenkasu is more common in western Japan and agedama is more common in eastern Japan.

References

^ 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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References