tenkasu

Tenkasu, also known as tenkasu or agedama, refers to small, light flakes of fried tempura batter. It is a byproduct of tempura frying, created from leftover batter or pieces of battered ingredients that are fried until crispy. Tenkasu can be made at home by frying batter and breaking it into irregular fragments, and it is also sold commercially in dried or packaged form.

In Japanese cuisine, tenkasu is commonly used as a crunchy garnish and texture enhancer. It is often sprinkled over hot bowls of udon or soba, where its fried flavor and crisp texture contrast with the of broth and noodles. It is also used in okonomiyaki and sometimes in other dishes to add body and a delicate sweetness from the batter. In some preparations, the term agedama is used interchangeably with tenkasu to describe these fried crumbs.

Texture and flavor characteristics are key to tenkasu. The pieces are airy and crisp, with a mild fried taste that lightly absorbs surrounding liquids. When added to hot broth, they gradually soften but can retain some crunch for a short period, contributing both texture and a subtle umami note.

Storage and availability vary. Tenkasu is widely available in Japanese supermarkets and online, often sold as dried flakes or ready-to-use bits. Homemade varieties are common in households that frequently prepare tempura, though freshness and moisture content can affect their crunch.