This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.Find sources: "Tenkasu" – news · newspapers · books · scholar · JSTOR (June 2020) (Learn how and when to remove this template message)
Tenkasu
Tenkasu detail.jpg
Close up of tenkasu.
Place of originJapan
Main ingredientsBatter
A bowl of Tanuki-soba
A bowl of Tanuki-soba

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 it tenkasu and 29% called it agedama in 2003. Tenkasu is more common in western Japan and agedama is more common in eastern Japan.

See also

References

  1. ^ 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.

[Category:Japanese cuisine terms]]