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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).
![]() Close up of tenkasu. | |
Place of origin | Japan |
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Main ingredients | Batter |
![](http://178.128.105.246/cars-http-upload.wikimedia.org/wikipedia/commons/thumb/b/b7/Tanuki_soba_by_rhosoi_in_Cupertino%2C_CA.jpg/220px-Tanuki_soba_by_rhosoi_in_Cupertino%2C_CA.jpg)
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.
See also
editReferences
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.