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Ever find yourself with extra tempura batter after frying? If anything, it’s rare to use up the batter perfectly, so you often end up with leftovers.
But don’t let it go to waste! Instead, try making tempura flakes, which are what we call “tenkasu” or “agedama” in Japan.
It’s actually pretty simple to make these golden, crispy treats like these with just a few tricks.
The result is beautifully light and crispy tempura flakes that can take any udon, soba, or sushi dishes to the next level.
Wanna know the only trick you need to know? Keep reading!
What Are Tempura Flakes?
Tempura flakes, or “tenkasu (天かす)” in Japan, are basically the crispy bits of batter that come from frying tempura. The word “kasu” means “residue” in English, which is a good description of where they come from.
Even though it’s a byproduct, tenkasu has the same great flavor, rich oiliness, and satisfying texture as tempura itself. This makes it a versatile ingredient in Japanese cuisine. It’s often used as a topping for noodle dishes like udon and soba, and as an ingredient in okonomiyaki. Interestingly, while it’s less common in Japan, you’ll also find it in some Western-style sushi dishes outside Japan.
Just a heads-up: You don’t need to prepare oil and a batter just to make tenkasu. It’s always a good idea to use leftover batter from making tempura and the oil you’ve already used for frying. This recipe is great if you’re already making tempura dishes like shrimp or eggplant tempura.
If you’re not making tempura, it’s probably easier to use a store-bought product like “Tenka.” Making your own is a great way to cut down on waste and add an authentic touch to your dishes when you’re already making tempura.
By repurposing your leftover tempura batter into tenkasu, you’re not only reducing waste but also adding a crispy, flavorful element to enhance various Japanese dishes.
How I Developed This Recipe
I’ve got a confession to make: I’m absolutely crazy about tenkasu! Ever since I was a kid, I’ve been sprinkling these crispy little bits of tempura batter on just about everything. When I find an udon shop with free tenkasu, you should see my bowl – it’s practically a tenkasu mountain with some udon hiding underneath!
As someone who’s passionate about tenkasu, I’ve set out to create the perfect homemade version. After lots of trial and error, I’ve finally nailed it! This recipe produces beautifully sized, golden crispies that are super easy to make.
Why not try making your own tenkasu next time you’re making tempura? I promise you’ll never want to go back to store-bought once you try these.
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Homemade Tempura Flakes at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.
Heat your frying oil to 180°C (355°F). It’s always a good idea to use a thermometer for accuracy.
If you don’t have a thermometer, you can test the oil by dropping a small amount of batter into it. If it sizzles and rises to the surface right away, you’re all set!
Dip a balloon whisk into your leftover tempura batter. Hold it over the hot oil and shake to let the batter drip off.
I’ve experienced many different ways to drop batter, but this method has created the best-sized flakes so far.
If you don’t have a whisk, you can try dipping your fingers in the batter and shaking it over the oil, but be careful—oil is hot!
As the batter hits the oil, it’ll puff up. Just add small amounts of batter at a time to keep it from clumping.
The sudden heat causes the water in the batter to evaporate rapidly, so it’s a good idea to add ice cubes to the batter to keep it extra cold.
Let your tenkasu fry for about 2 minutes or until they’re golden brown. Keep a close eye on them, no one wants to eat burnt tenkasu!
Using a fine-mesh skimmer or slotted spoon, scoop out the golden tenkasu. Give them a gentle shake, letting excess oil drip back into the pot.
Transfer the tenkasu to a paper towel-lined plate or a wire rack.
Sprinkle these crispy bits on udon, soba, or sushi! They’re great for adding crunch to a variety of dishes!
I hope you enjoy this Tempura Flake recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
Make These Dishes with Homemade Tenkasu!
Crispy Tempura Flakes (Tenkasu/Agedama)
Ingredients
- leftover tempura batter recommended
- cooking oil for deep frying
Small Batch Tempura Batter
- 3 tbsp water chilled
- 1 tbsp carbonated water chilled
- ½ tsp rice vinegar
- 3 tbsp cake flour
- 1 tbsp cornstarch
- ⅛ tsp baking powder
- 1 ice cube
Instructions
- Before starting the recipe, make sure all of your ingredients are thoroughly chilled (this includes dry ingredients except baking powder).
- Heat your cooking oil to 170 °C (338 °F) to 180 °C (356 °F). While it's heating, mix the 3 tbsp water, 1 tbsp carbonated water and ½ tsp rice vinegar in a bowl.
- In a separate bowl, mix the 3 tbsp cake flour, 1 tbsp cornstarch and ⅛ tsp baking powder together. Sift the mixture into the other bowl and mix by drawing crosses with chopsticks. Be careful not to over mix. Add 1 ice cube to chill the mixture further.
- Once your oil is hot, dip a whisk into the batter and shake it over the pot. Small drops of batter to fall into the oil and puff up. Be careful not to overcrowd the pot as this can cause the tenkasu to stick together. Multiple batches are recommended.
- Fry until lightly golden, this takes about 2 minutes.
- Use a mesh spoon to scoop the tenkasu out of the pot and onto kitchen paper to absorb excess oil.
- Use on your favorite udon or soba dish!
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