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.
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.