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, respectively (haikara-soba and haikara-udon in the Kansai region).

Tenkasu

Close-up of tenkasu
Place of origin	Japan
Main ingredients	Batter
Media: Tenkasu

A bowl of Tanuki-soba

They are also called agedama (揚げ玉, literally "fried ball"). According to the NHK Broadcasting Culture Research Institute, 68% of Japanese people called them tenkasu and 29% agedama in 2003. Tenkasu is more common in western Japan and agedama in the east.

See also

• Scraps (batter)
• Youtiao
• Cak-Cak
• Fried dough
• Fried dough foods
• Boondi