MAKE DELICIOUS TEMPURA CRUNCHIES YOURSELF WITH THIS TENKASU RECIPE! What are those tempura flakes?

Today I want to look at Tenkasu Agedama Tempura Scraps Tenkasu is the crumbs made of deep-fried flour batter commonly used in Japanese cuisine. Some people call this condiment Agedama, which has a literal meaning of “fried ball” and they are also referred to as tempura flakes. Check out the full post with products and cooking tips on our blog: https://www.bitemybun.com/tenkasu-agedama-tempura-scraps/ If you like Japanese food, you should get our free recipe quick guide, it's the ultimate EASY quick guide with our favorite recipes: https://www.bitemybun.com/free-japanese-cookbook/ Making them is pretty easy, although you can simply buy the ready-to-use packages at the market or online. These crunchies are simple, yet they can complement so many dishes. Sometimes, people also call it tempura flakes, because these flaky bits are made of tempura batter. However, the majority of Japanese choose to keep calling it Tenkasu. Sometimes, people also call it tempura flakes, because these flaky bits are made of tempura batter. However, the majority of Japanese choose to keep calling it Tenkasu. There are so many kinds of dishes that can go perfectly with the tempura flakes. You can sprinkle them as toppings on udon, ramen, or yakisoba. Tenkasu can also elevate some savory pancakes like okonomiyaki and monjayaki with its sense of crunchiness inside the soft batter. Tenkasu and Agedama are exactly the same things, but people from different regions in Japan call these tempura scraps by a different name. Tenkasu is used in the western parts of Japan, whereas Agedama is used in the eastern parts. Tenkasu is made of wheat flour, potato starch, shrimp flakes, a little dashi soup, and rice vinegar. Tenkasu is flakes of tempura batter and those are the ingredients for tempura batter. They are then deep-fried in vegetable oil. The word "tenkasu" is from "ten", which stands from tenpura (tempura), and "kasu", which means scraps of waste. Hence, tenkasu has a literal meaning of "tempura scraps". According to history, it is indeed the scraps you get from cooking tempura. As you put the tempura into the wok, you will notice how some bits of the coating batter split away. It then forms crumbs that are scattered on the surface of the oil. To cook the next batch of tempura, you need to scoop all these crumbs first to clear out the oil in your wok. After finishing cooking tempura, people will end up with a small portion of tempura scraps. They taste so delicious that people think it's a shame to throw them away. Hence, they started using it as toppings and extra ingredients for many dishes. Tenkasu can be quite a bother to cook because it takes some effort if you're not already making tempura. Not to mention how cooking it would require some special techniques to make it right. The easiest way to stock up tenkasu in your kitchen is by buying it pre-made. Some brands provide packaged ready-to-use tenkasu in a plastic package. A lot of people prefer this convenient choice. If you consider buying a pack of those ready tenkasu, here are some of the most popular brands to check out: The most popular instant tenkasu brand is Otafuku. It has the perfect crunchiness and savory taste, and there's a few more, I'll link to them below. Tempura Batter Mix The batter used in tenkasu is similar to the batter used for tempura coating. The only difference is that you need to add beaten eggs in the batter to use as tempura coating. For easier preparation, many manufacturers provide the tempura batter mix flour like Kikkoman Tempura Batter Mix t is possible to make your tenkasu from scratch at home. The ingredients are common to find in the market, and the process is quite simple. Ingredients 3½ ounces wheat flour (100 grams) 2 tbsp potato starch 2 tbsp rice vinegar 6½ oz thin dashi soup, chilled (180-200 cc) vegetable oil for deep-frying Instructions Put all the dry ingredients in a bowl and mix them well Pour in the wet ingredients while keep stirring the batter until they get evenly mixed Turn on the stove and wait for the oil to get hot Scoop the batter using chopsticks and spread it onto the hot oil by pouring it in a circular motion above the wok The batter will separate instantly and pop up to the surface like bubbles Scoop all the tenkasu with a wire mesh strainer before they turn overcooked, let all the oil drips Place the tenkasu on a plate lined with a paper towel to get all the oil absorbed. Replace the paper towel as necessary Wait until the tenkasu dry and on regular temperature Store your tenkasu in a perfectly sealed container. It can either be a jar or a ziplock plastic bag.