Ever wanted to elevate your noodle game with a crunchy twist? Let me introduce you to my secret stash of homemade tenkasu—a ridiculously easy recipe that’ll have your udon and okonomiyaki singing with joy. 🌟🍜
Tenkasu, or Agedama, are a delightful topping for many dishes. I love that they’re so light and crispy.
They take a simple meal and make it seem special. I have used all-purpose flour to make these crunchy bits, using cold water and just a pinch of salt.
That’s how they’re supposed to be made, but feel free to use any tempura batter you like. If you can, make it with beer—your Tenkasu will be so much better.
Tenkasu Agedama Recipe Ingredients
- All-Purpose Flour: Provides carbohydrates, crucial for energy.
Creates crispy texture.
- Cold Water: Ensures batter remains light and airy for frying.
- Salt: Enhances flavor, brings out the natural taste.
- Oil for Frying: Ensures a crispy exterior.
Use vegetable or canola for neutrality.
Tenkasu Agedama Recipe Ingredient Quantities
- 1 cup all-purpose flour
- 1 cup cold water
- Pinch of salt
- Oil for frying (vegetable or canola oil recommended)
How to Make this Tenkasu Agedama Recipe
1. In a mixing bowl, combine 1 cup all-purpose flour with a pinch of salt.
2. Pour in 1 cup of cold water, stirring to form a smooth batter without lumps.
3. Warm a big skillet or deep fryer to medium-high heat and fill it with vegetable or canola oil to a depth of about 2 inches.
4. Let the oil reach the temperature of 340°F (170°C).
5. Using a spoon or your fingers, drizzle a thin stream of batter over the hot oil, allowing small droplets to form.
6. Cook the droplets until they puff up and become a light golden brown, about 1-2 minutes.
7. Using a slotted spoon, take the tenkasu from the oil and let them drain on a plate lined with paper towels.
8. Follow the same procedure for the leftover batter, making sure the oil temperature stays the same.
9. After cooling, keep the tenkasu in an airtight container to preserve their crispiness.
10. Utilize as an added-texture topping for dishes like soba, udon, or okonomiyaki.
Tenkasu Agedama Recipe Equipment Needed
1. Mixing bowl
2. Measuring cups
3. Spoon or whisk
4. Skillet or deep fryer
5. Cooking thermometer
6. Slotted spoon
7. Plate
8. Paper towels
9. Airtight container
FAQ
- What is Tenkasu or Agedama?Crispy tempura bits known as Agedama or Tenkasu serve as a garnish or topping in an assortment of Japanese dishes.
- Is Tenkasu gluten-free?– No, authentic recipes call for all-purpose flour, which has gluten. If necessary, you can sub in a gluten-free flour blend.
- Can I use other oils instead of vegetable or canola oil?– Certainly, feel free to substitute with any neutral oil that has a high smoke point—like sunflower or grapeseed oil. Indeed, these are perfect substitutes.
- How do I store leftover Tenkasu?– Let the Tenkasu cool completely and keep it in a container that closes airtight at room temperature for no longer than a week.
- What dishes can I use Tenkasu with?– Tenkasu is commonly used in noodles such as udon or soba, in okonomiyaki, or as a crunchy topping for rice dishes.
- How can I ensure the Tenkasu is crispy?– Ensure the oil is sufficiently heated prior to frying; do not overcrowd the pan to keep the food crispy.
- Can I season Tenkasu?– Although it is normally made without additional flavors, you can enhance the batter with spices or seasonings for a flavorful twist.
Tenkasu Agedama Recipe Substitutions and Variations
It is possible to replace all-purpose flour with rice flour or a gluten-free flour blend if a different texture is desired—or if a recipe necessitates that it be gluten-free.
You can substitute sparkling water for cold water to get an even lighter and crispier texture.
You could use sunflower oil or peanut oil for frying instead of vegetable or canola oil, just remember to consider any allergy concerns.
Pro Tips
1. Ensure Consistent Batter: To achieve the best texture, whisk the batter until it is completely smooth, eliminating any lumps. This will help create uniform tenkasu that cooks evenly.
2. Maintain Oil Temperature: Use a cooking thermometer to monitor the oil temperature, keeping it consistently at 340°F (170°C). If the oil temperature drops too low, the tenkasu may become greasy; if it’s too high, they might overcook quickly.
3. Test the Oil: Drop a small bit of batter into the oil to test if it’s ready; the batter should sizzle and rise to the surface immediately. This ensures the oil is at the right temperature for frying.
4. Use a Squeeze Bottle: For more control over the size and shape of the tenkasu, consider using a squeeze bottle to drizzle the batter into the oil. This will help you make consistent and well-formed pieces.
5. Flavor Variation: For added flavor, consider incorporating a dash of dashi powder or a pinch of dried herbs into the batter. This can enhance the taste profile of the tenkasu, complementing the dishes you use them with.
Tenkasu Agedama Recipe
My favorite Tenkasu Agedama Recipe
Equipment Needed:
1. Mixing bowl
2. Measuring cups
3. Spoon or whisk
4. Skillet or deep fryer
5. Cooking thermometer
6. Slotted spoon
7. Plate
8. Paper towels
9. Airtight container
Ingredients:
- 1 cup all-purpose flour
- 1 cup cold water
- Pinch of salt
- Oil for frying (vegetable or canola oil recommended)
Instructions:
1. In a mixing bowl, combine 1 cup all-purpose flour with a pinch of salt.
2. Pour in 1 cup of cold water, stirring to form a smooth batter without lumps.
3. Warm a big skillet or deep fryer to medium-high heat and fill it with vegetable or canola oil to a depth of about 2 inches.
4. Let the oil reach the temperature of 340°F (170°C).
5. Using a spoon or your fingers, drizzle a thin stream of batter over the hot oil, allowing small droplets to form.
6. Cook the droplets until they puff up and become a light golden brown, about 1-2 minutes.
7. Using a slotted spoon, take the tenkasu from the oil and let them drain on a plate lined with paper towels.
8. Follow the same procedure for the leftover batter, making sure the oil temperature stays the same.
9. After cooling, keep the tenkasu in an airtight container to preserve their crispiness.
10. Utilize as an added-texture topping for dishes like soba, udon, or okonomiyaki.