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2025-03-08T12:49:18Z

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	[[File:Tenkasu_detail.jpg\|Tenkasu detail\|thumb\|right]]		[[File:Tenkasu_detail.jpg\|Tenkasu detail\|thumb\|right]]

	'''Tenkasu''' (天かす) are crispy bits of deep-fried [[tempura]] batter. They are a byproduct of the tempura cooking process and are often used as a topping or ingredient in various Japanese dishes. Tenkasu ~~adds a crunchy texture and a subtle flavor to dishes, enhancing the overall culinary experience~~.		'''Tenkasu''' (天かす) are small, crispy bits of deep-fried [[tempura]] batter. They are a byproduct of the tempura cooking process and are often used as a topping or ingredient in various [[Japanese cuisine\|Japanese dishes]]. Tenkasu is also known as ''agedama'' (揚げ玉) in some regions of Japan.

	== Preparation ==		== Preparation ==

	Tenkasu is ~~made~~ during the preparation of tempura. When the batter~~-coated ingredients are fried~~, ~~small bits~~ of ~~batter fall off~~ into ~~the~~ oil. These ~~bits~~ are ~~collected~~ and drained of excess oil, resulting ~~in the crispy~~ tenkasu~~. The batter typically consists of flour~~, ~~water~~, and ~~sometimes egg~~, ~~which contributes~~ to ~~the light and airy texture of the tenkasu~~.		Tenkasu is created during the preparation of tempura. When the batter, made from a mixture of flour, egg, and cold water, is dripped into hot oil, it forms small, irregularly shaped pieces. These pieces are skimmed off the surface of the oil and drained to remove excess oil. The resulting tenkasu is light, airy, and crunchy, making it a popular addition to many dishes.

	== Culinary Uses ==		== Culinary Uses ==

	Tenkasu is a versatile ingredient in Japanese ~~cuisine~~. It is commonly used as a topping for ~~various noodle dishes, such as~~ [[udon]] and [[soba]]. In particular, it is a key component in ~~dishes like '~~''tanuki soba''' and '''tanuki udon''', where it ~~adds a delightful crunch~~.		Tenkasu is a versatile ingredient in Japanese cooking. It is commonly used as a topping for [[udon]] and [[soba]] noodles, adding texture and flavor to the dish. In particular, it is a key component in ''tanuki soba'' and ''tanuki udon'', where it is sprinkled on top of the noodles.

	[[File:Tanuki_soba_by_rhosoi_in_Cupertino,_CA.jpg\|Tanuki soba with tenkasu\|thumb\|left]]		[[File:Tanuki_soba_by_rhosoi_in_Cupertino,_CA.jpg\|Tanuki soba with tenkasu\|thumb\|left]]

	In addition to noodle dishes, tenkasu is also used in [[okonomiyaki]], a savory Japanese pancake, and [[takoyaki]], a popular street food made of batter and octopus. The crispy texture of tenkasu ~~complements~~ the ~~soft and chewy texture~~ of these dishes.		In addition to noodle dishes, tenkasu is also used in [[okonomiyaki]], a savory Japanese pancake, and [[takoyaki]], a popular street food made of batter and octopus. The crispy texture of tenkasu enhances the overall eating experience of these dishes.

	== Storage ==		== Storage ==

	Tenkasu can be stored in an airtight container at room temperature for a short period. However, to maintain its crispiness, it is best consumed fresh. ~~If stored for too long~~, tenkasu ~~may lose~~ its texture and ~~become stale~~.		Tenkasu can be stored in an airtight container at room temperature for a short period. However, to maintain its crispiness, it is best consumed fresh. Some people prefer to make tenkasu at home, but it is also available pre-packaged in Japanese grocery stores.

			== Cultural Significance ==

			In Japanese cuisine, tenkasu is valued not only for its texture but also for its ability to absorb flavors. It is often used to add a subtle richness to dishes without overpowering the main ingredients. The use of tenkasu in dishes like ''tanuki soba'' reflects the Japanese culinary philosophy of using every part of an ingredient, minimizing waste, and enhancing the natural flavors of food.

	== Related Pages ==		== Related Pages ==

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2025-03-04T21:52:05Z

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== Tenkasu ==

[[File:Tenkasu_detail.jpg|Tenkasu detail|thumb|right]]

'''Tenkasu''' (天かす) are crispy bits of deep-fried [[tempura]] batter. They are a byproduct of the tempura cooking process and are often used as a topping or ingredient in various Japanese dishes. Tenkasu adds a crunchy texture and a subtle flavor to dishes, enhancing the overall culinary experience.

== Preparation ==

Tenkasu is made during the preparation of tempura. When the batter-coated ingredients are fried, small bits of batter fall off into the oil. These bits are collected and drained of excess oil, resulting in the crispy tenkasu. The batter typically consists of flour, water, and sometimes egg, which contributes to the light and airy texture of the tenkasu.

== Culinary Uses ==

Tenkasu is a versatile ingredient in Japanese cuisine. It is commonly used as a topping for various noodle dishes, such as [[udon]] and [[soba]]. In particular, it is a key component in dishes like '''tanuki soba''' and '''tanuki udon''', where it adds a delightful crunch.

[[File:Tanuki_soba_by_rhosoi_in_Cupertino,_CA.jpg|Tanuki soba with tenkasu|thumb|left]]

In addition to noodle dishes, tenkasu is also used in [[okonomiyaki]], a savory Japanese pancake, and [[takoyaki]], a popular street food made of batter and octopus. The crispy texture of tenkasu complements the soft and chewy texture of these dishes.

== Storage ==

Tenkasu can be stored in an airtight container at room temperature for a short period. However, to maintain its crispiness, it is best consumed fresh. If stored for too long, tenkasu may lose its texture and become stale.

== Related Pages ==

* [[Tempura]]
* [[Udon]]
* [[Soba]]
* [[Okonomiyaki]]
* [[Takoyaki]]

[[Category:Japanese cuisine]]
[[Category:Food ingredients]]

Tenkasu - Revision history

Prab: CSV import

Prab: CSV import