View source for Tenkasu

{{Short description|Crunchy bits of deep-fried flour batter used in Japanese cuisine}}
{{More sources needed|date=June 2020}}
{{Infobox prepared food
| name             = Tenkasu
| image            = Tenkasu detail.jpg
| image_size       = 
| caption          = Close-up of tenkasu
| alternate_name   = 
| country          = Japan
| region           = 
| creator          = 
| course           = 
| served           = 
| main_ingredient  = [[Batter (cooking)|Batter]]
| variations       = 
| calories         = 
| other            = 
}}
[[File:Tanuki soba by rhosoi in Cupertino, CA.jpg|thumb|right|A bowl of Tanuki-soba]]

{{Nihongo|'''''Tenkasu'''''|天かす||lit. "[[tempura]] waste"}}<ref>{{Cite book |last=Inada |first=Sanae |title=Simply Onigiri: fun and creative recipes for Japanese rice balls |publisher=Marshall Cavendish International |year=2012 |isbn=978-981-4484-95-4 |editor-last=Limocu |editor-first=Jolene |location=Singapore |page=56}}</ref> are crunchy bits of [[Deep frying|deep-fried]] flour [[Batter (cooking)|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]]).

They are also called {{Nihongo|'''''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]]
*[[Çäkçäk|Cak-Cak]]
*[[Fried dough]]
*[[Fried dough foods]]
*[[Boondi]]

==References==
{{Reflist}}

{{Japanese food and drink}}

[[Category:Japanese cuisine terms]]
[[Category:Soba]]
[[Category:Udon]]
[[Category:Deep fried foods]]


{{Japan-cuisine-stub}}