What mesh scoop is used to remove loose tempura batter bits from oil?

The mesh scoop used to remove loose tempura batter bits from oil is an ami jakushi.

During frying, stray droplets of batter detach from the coated seafood or vegetables and become crisp fragments called tenkasu. Cooks remove these pieces between batches with the small mesh scoop so they do not burn, darken the oil, or leave a bitter flavor on later tempura.

Ami jakushi means a netted or mesh ladle. It is a practical kitchen tool rather than a special tempura ingredient, and similar skimmers are used for many Japanese deep-frying tasks. The scoop should not be confused with a makisu, the bamboo mat used to roll sushi, or an otoshibuta, a drop lid used while simmering food.

Tenkasu is not always discarded: it may be saved as a topping for okonomiyaki, added to noodle dishes, or mixed into other foods for extra crunch.