Tenkasu
Crunchy bits of deep fried flour-batter used in Japanese cuisine
- Media: Tenkasu
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 them tenkasu and 29% agedama in 2003. Tenkasu is more common in western Japan and agedama is more common in eastern Japan.
See also
- Scraps (batter)
- Youtiao
- Cak-Cak
- Fried dough
- Fried dough foods
- Boondi
References
- ^ 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.
- v
- t
- e
Japanese food and drink
Rice | |
---|---|
Noodles | |
Konamono | |
Bread |
- Agedashi dōfu
- Agemono
- Chawanmushi
- Gari
- Gyōza
- Kakuni
- Nabemono
- Namasu
- Nattō
- Nikujaga
- Oden
- Onsen tamago
- Sashimi
- Shabu-shabu
- Shiokara
- Sukiyaki
- Tamagoyaki
- Tokoroten
- Tonkatsu
- Tororo
- Tsukemono
- Tsukudani
- Tsukune
- Yakiniku
- Yakitori
(Shirumono)
Alcoholic beverage | |
---|---|
Tea | |
Soft drinks | |
Products |
|
desserts/
Wagashi
condiments
- Category
This Japanese cuisine–related article is a stub. You can help Wikipedia by expanding it. |
- v
- t
- e