Skip to content
LoginRegister
WhatToEat.Today

Recipes with tenkasu

3 recipes that use tenkasu, with photos, step-by-step instructions and cook times. The quickest, Tanuki udon, takes 15 minutes. It is most often cooked with soy sauce, spring onion and plain flour.

Got a few things in the fridge? Search by everything you have

Tanuki udonUdon with tempura bits

In Tokyo and the Kanto region, tanuki udon is the cheapest, fastest bowl at a standing noodle bar: thick udon in hot soy-dark dashi, crowned with tenkasu, the crisp bits of tempura batter, and spring onion. The broth uses bonito dashi and mirin, a sweet rice seasoning that contains alcohol; it is simmered, but for an alcohol-free version use sugar as noted. The mistake is adding the tenkasu too early so it turns soggy before the bowl reaches the table. Chef's tip: frozen sanuki udon cooks in a minute and has a much better bite than the vacuum-packed kind.

15 minJapanesePasta & Noodles
by KrazyBadal 0 views

NegiyakiSpring onion pancake

Negiyaki began in the late 1960s at a small teppan counter in Jūsō, the station district just north of the Yodo River, as a cheap staff meal of spring onion folded into thin batter. Office workers still eat it there and around Umeda in the evening, cut into wedges and scraped straight off the hot plate. There is no cabbage and no thick brown sauce: just a pile of green onion held together by a light batter, chewy cubes of slow-cooked beef tendon and konnyaku, a brush of soy sauce and a squeeze of lemon. Chef's tip: dry the sliced onion well on kitchen paper; wet onion stops the batter from clinging.

30 minJapaneseSnacks & Starters
by KrazyBadal 0 views

MonjayakiGriddled cabbage and batter

Monjayaki comes from Tsukishima, a small island district in Tokyo Bay, where one street holds more than seventy monja restaurants. It began as a cheap after-school snack at sweet shops, with children writing letters in thin batter on a griddle. Today friends gather round a teppan table, build a ring of chopped cabbage, pour the runny batter into the middle and eat it with tiny spatulas while it is still molten. It never sets into a pancake like okonomiyaki: the texture is gooey, with crisp, toasty bits where it sticks to the plate. Our version leaves out the usual dried shrimp and uses mochi and cheese, a favourite Tsukishima combination. Chef's tip: press a little monja against the hot griddle with your spatula and wait until it crackles. That crisp layer, called the okoge, is the best bite.

27 minJapaneseSnacks & Starters
by KrazyBadal 0 views

Goes well with tenkasu