tempura scraps; crunchy fried batter bits
Small, crispy pieces of deep-fried batter that form when making tempura. Often used as a topping for udon, soba, or takoyaki, or mixed into dishes for texture.
Adding tempura scraps to udon enhances its savory aroma.
Mixing tempura scraps into takoyaki batter makes the outside crispy and the inside fluffy.
Standard kanji spelling for the crispy tempura batter bits.
Common simplified spelling, especially in casual contexts or on product packaging.
Compound of 揚げ (age, 'deep-fried') and 玉 (dama, 'ball' or 'lump'), referring to the small, roundish bits of batter that form during deep-frying.