Tenkasu
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 Close up of tenkasu. | |
| Place of origin | Japan |
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| Main ingredients | Batter |
Tenkasu (天かす, lit. "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
- ISBN 978-981-4484-95-4.
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