Homemade Tenkasu (Agedama)

Name: Homemade Tenkasu (Agedama)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 4 Tbsp cake flour ((30 g)); 4 Tbsp iced water ((60 ml)); 2 cups neutral-flavored oil (vegetable, rice bran, canola, etc.) ((480 ml; you can reuse this oil after deep frying))

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 1

Cost: $5.29 /serving

Author : Namiko Chen

tempura

Ingredients

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4 Tbsp cake flour ((30 g))4 Tbsp iced water ((60 ml))2 cups neutral-flavored oil (vegetable, rice bran, canola, etc.) ((480 ml; you can reuse this oil after deep frying))

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Instructions

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Step 1

In a medium pot, heat 2 cups of oil over medium-high heat to 350ºF (180ºC). Mix flour and iced water in a medium bowl.

Step 2

Mix cake flour and water in a large bowl with chopsticks until the flour is just incorporated. Don't overmix as it starts to develop gluten.

Step 3

When the oil is 350ºF (180ºC), scoop the batter with chopsticks and drop it into the oil. The batter will submerge and immediately pop up to float on the surface and spread out to the edge of the pot. Once the batter turns slightly golden, about 5-10 seconds, use a fine-mesh skimmer to transfer them to a plate lined with a paper towel.

Step 4

You can store Tenkasu in an airtight container and keep in the refrigerator for up to 1 week and in the freezer for up to 2-3months.