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Tenkasu or Agedama are crunchy tempura scraps of deep-fried batter. They are used in Takoyaki, Okonomiyaki, and udon/soba noodle soups.
What is Tenkasu (Agedama)
Tenkasu (天かす) or Agedama (揚げ玉) is crunchy scraps/crumbs made from tempura batter. It is commonly used in the fillings for Takoyaki, Okonomiyaki, and Hiroshimayaki as it gives fluffier texture. It’s also used as toppings for Tanuki Udon or Soba to give an extra crunchy texture.
Where to Get Tenkasu?
How to Store It
Once you open the package, I usually keep the package in a freezer, but refrigeration is a must.
How to Make Tenkasu (Agedama)
For those of you who can’t purchase Tenkasu at grocery stores, it is easy to make your tenkasu from scratch at home with common ingredients found in the grocery stores. You can make a large batch and store in the freezer for up to 2-3 months.
Tenkasu or Agedama are crunchy tempura scraps of deep-fried batter. Here's a homemade tenkasu recipe that we can use in Takoyaki, Okonomiyaki, and udon/soba noodle soups.
- 4 Tbsp cake flour (30 g)
- 4 Tbsp iced water (60 ml)
- 2 cups neutral-flavored oil (vegetable, canola, etc) (480 ml; you can reuse this oil after deep frying)
In a medium pot, heat 2 cups of oil over medium-high heat to 350ºF (180ºC). Mix flour and iced water in a medium bowl.
Mix cake flour and water in a large bowl with chopsticks until the flour is just incorporated. Don't overmix as it starts to develop gluten.
When the oil is 350ºF (180ºC), scoop the batter with chopsticks and drop it into the oil. The batter will submerge and immediately pop up to float on the surface and spread out to the edge of the pot. Once the batter turns slightly golden, about 5-10 seconds, use a fine-mesh skimmer to transfer them to a plate lined with a paper towel.
You can store Tenkasu in an airtight container and keep in the refrigerator for up to 1 week and in the freezer for up to 2-3months.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Recipes Using Tenkasu (Agedama)