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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 ofdeep-fried flourbatter used inJapanese cuisine, specifically in dishes such assoba,udon,takoyaki, andokonomiyaki. Hot, plainsoba andudon with addedtenkasu are calledtanuki-soba andtanuki-udon, respectively (haikara-soba andhaikara-udon in theKansai region).
They are also calledagedama (揚げ玉; literally "fried ball"). According to theNHK Broadcasting Culture Research Institute, 68% of Japanese people called themtenkasu and 29%agedama in 2003.Tenkasu is more common in western Japan andagedama in the east.
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