Crispy Tempura Flakes (Tenkasu/Agedama)
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Prep Time
10 mins
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Total Time
10 mins
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Cuisine
Japanese
Crispy Tempura Flakes (Tenkasu/Agedama)
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- leftover tempura batter recommended
- cooking oil for deep frying
Small Batch Tempura Batter
- 3 tbsp water chilled
- 1 tbsp soda water (or club soda) chilled
- ½ tsp rice vinegar
- 3 tbsp cake flour
- 1 tbsp cornstarch
- ⅛ tsp baking powder
- 1 ice cube
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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 soda water (or club soda) 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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