Homemade Tenkasu (Agedama)

1. In a medium pot, heat 2 cups neutral oil over medium-high heat to 350ºF (180ºC).
2. Mix 4 Tbsp cake flour and 4 Tbsp iced water in a medium bowl with cooking chopsticks until the flour is just incorporated. Do not overmix; try not to develop the gluten.
3. When the oil is 350ºF (180ºC), deep-fry the Tenkasu in batches. Scoop some batter with your cooking chopsticks, hold the chopsticks over the pot, and let the drops of batter fall into the hot oil. The batter will submerge and immediately pop up on the surface and float to the edge of the pot. Once the batter turns slightly golden, about 5–10 seconds, use a fine-mesh skimmer to scoop and transfer them to a plate lined with a paper towel. Repeat with the remaining batter.

To Serve

1. Use your homemade Tenkasu to add crunch to your favorite recipes like Okonomiyaki, Mazesoba (Mazemen), Takoyaki, and Cold Tanuki Udon.

To Store

1. Store the Tenkasu in an airtight container and keep it in the refrigerator for up to 1 week and in the freezer for up to 2–3 months.