| Category | Item |
|---|---|
| Restores | 2 (+0.2) |
| Eating time | 1.6s |
| Compost | 85% |
Batter dropped into hot oil on its own and fried into crisp beads, for topping noodles and batter dishes.
Obtaining
Usage
Scatter it on top
Only the batter goes into the fryer — no ingredient to coat, so it fills just two slots with the oil. Two come out of one pass, enough to keep a bowl of noodles stocked.
As an ingredient
Advancements
Pantry MasteryChallenge
Get one of every preparation the provisions maker can make, from salt to stock
Making it step by step
Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.
Process flowchart
Arrows connect each output to the matching ingredient in the next step. Scroll horizontally to explore wider diagrams.
- Wheat
- Wheat Flour
- Egg
- Batter
- Egoma Oil Bottle / Olive Oil Bottle / Rapeseed Oil Bottle / Sesame Oil BottleEgoma Oil Bottle / Olive Oil Bottle / Rapeseed Oil Bottle / Sesame Oil Bottle
In the real world
Tenkasu are the beads of batter that scatter and fry crisp while tempura is cooked. They top udon, soba, okonomiyaki, and takoyaki.
Differences in game
In satoyama, tenkasu is made by frying batter on its own, rather than collected as a byproduct of frying tempura.
References and sources
- Tenkasu — The definition as scattered batter fried into beads, and its use on noodles and batter dishes.