Tenkasu

Tenkasu

Tenkasu detail

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.

Tanuki soba with tenkasu

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