Tenkasu

Tenkasu

Tenkasu detail

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 dishes. Tenkasu is also known as agedama (揚げ玉) in some regions of Japan.

Preparation

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

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.

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 enhances the overall eating experience 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. 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

• Tempura
• Udon
• Soba
• Okonomiyaki
• Takoyaki