noun
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.
うどんに揚げ玉をのせると、香ばしさが増す。
Adding tempura scraps to udon enhances its savory aroma.
たこ焼きの生地に揚げ玉を混ぜると、外はカリッと中はふんわり仕上がる。
Mixing tempura scraps into takoyaki batter makes the outside crispy and the inside fluffy.
Synonymous with 揚げ玉; both refer to the same crispy batter bits. 天かす is more common in the Kansai region, while 揚げ玉 is widely understood nationwide.
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.