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Tenkasu "Agedama" Tempura Scraps recipe

It is possible to make your tenkasu from scratch at home. The ingredients are common to find in the market, and the process is quite simple.
You might need some technical tips to make it great, but the tricks are not difficult to follow.
Course Side Dish
Cuisine Japanese
Keyword Tempura
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Joost Nusselder
Cost $3


  • ounces wheat flour (100 grams)
  • 2 tbsp potato starch
  • 2 tbsp rice vinegar
  • oz thin dashi soup, chilled (180-200 cc)
  • vegetable oil for deep-frying


  • Put all the dry ingredients in a bowl and mix them well
  • Pour in the wet ingredients while keep stirring the batter until they get evenly mixed
  • Turn on the stove and wait for the oil to get hot
  • Scoop the batter using chopsticks and spread it onto the hot oil by pouring it in a circular motion above the wok
  • The batter will separate instantly and pop up to the surface like bubbles
  • Scoop all the tenkasu with a wire mesh strainer before they turn overcooked, let all the oil drips
  • Place the tenkasu on a plate lined with a paper towel to get all the oil absorbed. Replace the paper towel as necessary
  • Wait until the tenkasu dry and on regular temperature
  • Store your tenkasu in a perfectly sealed container. It can either be a jar or a ziplock plastic bag.