Tenkasu, also known as tempura bits or tempura scraps, is a delicious and crunchy component often used in Japanese cuisine. It is made from the batter that is left behind after frying tempura and can be used in various dishes to add texture and flavor. Whether you’ve enjoyed it sprinkled over udon noodles, mixed into a bowl of donburi, or as a garnish for other Japanese delicacies, tenkasu is a versatile ingredient that’s a staple in many Japanese households and restaurants. In this guide, we’ll dive deep into what tenkasu’s is, how it’s made, its uses, and why it’s so beloved in Japanese cooking.
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What Is Tenkasu?
The Origin of Tenkasu
Tenkasu’s (天かす) is the term used to describe the crispy batter bits left over from frying tempura. Tempura itself is a popular Japanese dish where seafood, vegetables, and sometimes even mushrooms or other ingredients are dipped in a light batter and fried until golden and crispy. The batter that coats these ingredients often splatters and breaks apart during the frying process, resulting in small, crispy fragments. These fragments are known as tenkasu.
While tenkasu’s originally referred to the crispy remnants of tempura, it has evolved into a key ingredient in various other Japanese dishes. The bits are used to add crunch and flavor to soups, rice dishes, and noodles, making them a valuable pantry staple in Japanese cooking.
The Texture and Flavor of Tenkasu
Tenkasu’s has a unique, airy, and light texture that adds a pleasant crunch to dishes. The bits are golden brown in color and have a slightly savory, umami-rich taste from the remnants of the tempura batter. The batter used for tempura is usually made from a combination of flour, water, and egg, which contributes to the flavor and texture of the tenkasu.
How Is Tenkasu Made?
Tenkasu’s is a byproduct of frying tempura, but the process of making it can be intentional or accidental. If you’re frying tempura at home, you can intentionally make extra batter and fry it until crispy to create your own tenkasu. Below is the basic method to make tenkasu:
Step-by-Step Process to Make Tenkasu
Prepare Tempura Batter: Start by making the tempura batter. Traditional tempura batter is made with cold water, flour, and sometimes egg. The ingredients should be mixed lightly to create a lumpy batter that is not too smooth, as this helps create the signature crispness when fried.
Heat Oil: Heat oil in a deep fryer or a large pot. The oil should be at a temperature of 350°F to 375°F (175°C to 190°C) for optimal frying.
Fry the Tempura: Dip your desired vegetables, seafood, or other ingredients into the batter, then fry them in the hot oil. As the tempura cooks, some of the batter will break apart and float to the surface.
Collect the Tenkasu: Once the tempura ingredients are cooked, you can strain the oil to collect the small crispy pieces of batter that remain. These bits are your freshly made tenkasu.
Cool and Store: Allow the tenkasu’s to cool, and store it in an airtight container to keep it crispy for future use. It can last for several days or even weeks, depending on how well it’s stored.
You can use these homemade tenkasu’s immediately in dishes or store them for later.
Common Uses Of Tenkasu
Tenkasu’s is incredibly versatile in Japanese cuisine and can be used in a variety of dishes to enhance both the flavor and texture. Below are some of the most common ways tenkasu’s is used:
Udon Noodles (Tempura Udon)
One of the most popular ways to enjoy tenkasu’s is by adding it to udon noodles. In tempura udon, thick and chewy udon noodles are served in a flavorful broth, and tenkasu’s is sprinkled on top for an added crunch. The slight saltiness and crunchiness of tenkasu’s provide a perfect contrast to the soft, slurpable noodles.
Soba Noodles (Tempura Soba)
Just like udon, soba noodles can also be topped with tenkasu. Tempura soba is another Japanese noodle dish where the tenkasu’s adds texture and an extra layer of flavor to the buckwheat noodles.
Donburi (Rice Bowls)
Tenkasu’s is often added to donburi rice bowls to enhance the overall dish. For example, in a tempura donburi (tempura rice bowl), fried tempura pieces are placed on top of a bowl of rice, and tenkasu’s is added for extra crispiness and flavor. The batter bits add a light crunch that contrasts with the tender rice.
Takoyaki
Takoyaki, a popular Japanese street food, is made by frying dough balls filled with octopus, ginger, and green onions. Tenkasu is often mixed into the batter before frying to give the takoyaki extra texture and flavor. Some versions of takoyaki even feature a topping of tenkasu’s sprinkled on top.
Okonomiyaki
Okonomiyaki, a savory Japanese pancake, often includes tenkasu’s in its batter for additional crunch. This dish is made with a variety of ingredients, including cabbage, meat, seafood, and sometimes even noodles. The tenkasu’s adds a delightful crispy texture that complements the other ingredients.
Tempura Gari (Tempura Rice)
In some regions of Japan, rice is cooked with tempura scraps or tenkasu mixed in. The result is tempura rice, which is crunchy and flavorful, often served as a side dish or part of a multi-course meal.
Why Is Tenkasu So Popular In Japan?
Adds Texture and Crunch
Tenkasu is highly valued for the crunch it provides to a dish. In Japanese cuisine, texture is as important as flavor, and the crispy batter bits give a delightful contrast to the other softer elements of a dish, such as noodles, rice, or broth.
Economic and Resourceful
Tenkasu is essentially a byproduct of frying tempura, so it is an economical way to avoid wasting food. In many Japanese households, every part of the tempura preparation is used creatively, making tenkasu a practical and resourceful ingredient in the kitchen.
Enhances Flavor
The batter bits absorb some of the fried oil, which infuses them with a subtle umami flavor. The light, salty, and slightly savory taste of tenkasu enhances the overall flavor of any dish it’s added to, making it a favorite garnish or ingredient in Japanese cuisine.
Versatility
Tenkasu is incredibly versatile, making it easy to incorporate into many different types of dishes. It pairs well with brothy dishes like udon, hearty rice bowls like donburi, and even savory pancakes like okonomiyaki. This versatility ensures that tenkasu remains a staple ingredient in both home cooking and restaurant menus.
How To Store Tenkasu
If you find yourself with leftover tenkasu or want to keep a batch for future use, it’s important to store it properly to maintain its crispiness. Follow these tips:
Cool Completely: Let the tenkasu cool completely before storing it. This will prevent moisture from building up and causing it to become soggy.
Store in an Airtight Container: Store tenkasu in an airtight container or a zip-top bag to protect it from moisture and air.
Keep in a Cool, Dry Place: Store your container in a cool, dry place, away from sunlight. You can also refrigerate it if you want to keep it fresh for a longer period.
Use Within a Few Weeks: For the best flavor and texture, try to use your stored tenkasu within two to three weeks. After that, it may start to lose its crunch.
Conclusion
Tenkasu is a beloved and essential component of Japanese cuisine that provides a delightful crunch and flavor to various dishes. Whether you’re making tempura udon, tempura soba, or any other Japanese favorite, tenkasu is the perfect ingredient to elevate your meal. Its versatility, unique texture, and savory flavor make it a staple in both traditional and modern Japanese cooking.
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FAQs
What is Tenkasu?
Tenkasu refers to the crispy, golden batter bits that are leftover after frying tempura. These bits are highly valued in Japanese cuisine for their texture, flavor, and versatility in dishes like udon, soba, and donburi.
How do you make Tenkasu?
Tenkasu is made by frying tempura batter bits until they become crispy. After frying tempura, the small batter fragments are strained from the oil and allowed to cool, resulting in tenkasu.
What dishes can you use Tenkasu in?
Tenkasu can be used in a variety of dishes, including tempura udon, tempura soba, donburi rice bowls, okonomiyaki, takoyaki, and tempura rice.
Can you make Tenkasu at home?
Yes, you can make tenkasu at home by intentionally frying extra tempura batter. The batter bits will break apart during frying, and once they cool, they become the crispy tenkasu you can use in various dishes.
