Japanese cuisine from Kiyoshi Hayamizu: tempura and Japanese breading. Panko: where do I get my bread crumbs DIY panko bread crumbs

Japanese cuisine is popular not only for its exoticism - it is basically very healthy. But besides the "usual" seafood dishes, there are many lesser-known but equally delicious things in Japanese cuisine. Panko croutons Is one of the typical representatives of traditional Japanese cuisine.

The name of these delicious crackers appeared after the contacts of the inhabitants of Japan with Portuguese sailors. "Panko" is Portuguese "bread" (from the common Latin root, compare with "breading") to which the Japanese ending "ko" ("crumbs") has been added. Panko croutons have several notable differences from our bread crumbs:

• panko are more like puffed flakes - in texture and shape, in contrast to denser crackers;
• our favorite crusts in Japanese crackers are cut off without fail and are not used;
• breadcrumbs are significantly inferior to panko in size.

There are two types of croutons in this photo. Now you can clearly see all the differences indicated. (Try to guess where the panko is.)

When deep-fried, panko crackers absorb less oil than conventional bread crumbs (precisely due to their airiness). So, it turns out that their use, in addition to everything else, also makes the dish more useful and healthy.

To prepare breadcrumbs, you only need one ingredient: yesterday's loaf of white yeast bread

We wrap several slices of a loaf (cut, which is very convenient) with cling film.

We send them to the freezer for at least three hours.

We take out the bread, unfold and cut off the crusts.

Cut the bread into large cubes.

Using a blender, on pulse mode (pressing and releasing), grind the bread into crumbs.

Attention: we grind in small portions! Do not put all the bread in a blender at once!

We do this: press the button for just a second. We release it, and shake the bowl so that the bread is evenly distributed inside. Then we press again, release, shake, etc.

Thus, the bread will not be crushed into very small crumbs, but just the desired flakes will be obtained.

Cover the baking sheet with baking paper and spread the bread crumbs in an even layer.

We send to the oven to dry at the lowest temperature. At the same time, I can also keep the oven door ajar.

Crackers should not change color, but simply dry out. Therefore, every 2-3 minutes we take out a baking sheet and mix them gently. If there are still large pieces of bread left, just at this moment you can grind them with your fingers.

How much time you need to dry is difficult to say. It all depends on your oven. As soon as the crackers are completely dry, we take them out and cool.

Store panko in a tightly closed container in the refrigerator. Then the shelf life increases, and the crackers will stay there for several weeks without any problems.

You can use panko crackers both for breading when frying and for sprinkling when baking.

Text: Elena Elliott (photos are easy to find on various Arab sites)

There are many recipes for making panko rusks. Of course, you can buy these bread crumbs, but why overpay when you can put in quite a bit of effort and get beautiful ones made with your own hands.

Let's first figure out what kind of crackers are?

Panko is a traditional Japanese deep-fried breading mix.

The name of panko consists of two words: "pan" - translated from Portuguese as "bread" and "ko" - translated from Japanese as "powder", "flour". These rusks are made from crustless bread. This effect is achieved by passing an electric current through plastic or wooden molds with dough. Such bread quickly stale, after which it is ground so that not small crumbs are obtained. They are saturated with oxygen, which makes them airy and light. Pankos give food a splendor and a beautiful look.

To prepare breadcrumbs, we need yesterday's loaf.

Let's start cooking:

1. Cut the loaf into slices or use the sliced ​​loaf. Wrap each slice in plastic wrap and place in the freezer for at least 3 hours.

2. After 3 hours we take out the loaf, unfold and cut off the crusts from it.

3. Cut into large cubes.

4. Grind the bread in small portions in a blender. You should not get small crumbs that look more like flakes. To achieve this, you need to grind as follows: grind for 1-2 seconds, shake, grind again and so on until you get crackers of the desired size.

5. Line a baking sheet with parchment and place the crumbs in one layer.

6. Place the baking sheet in the oven over low heat. Stir the crackers gently every 2-3 minutes. They should dry out, but not brown.

7. When the rusks are dry, remove from the oven and cool.

8. Store in a tightly closed container in the refrigerator. In this state, panko breadcrumbs will last for several weeks.

Bon Appetit!

Panko rusks Is a breadcrumbs commonly used in Japanese cuisine, mainly for deep-fried cooking. Panko crackers are a mixture of air crumbs. Also, Japanese crackers can be sold with the addition of various spices and herbs.

For a long time, Japan remained a mystery country for the whole world. Of the foreigners there were only Portuguese merchants and monks who supplied Chinese silk to Japan. It is the Portuguese who contribute to the spread of Japanese culinary traditions. Panko rusks got their name from the Portuguese word "pan", which means "bread", and the Japanese word "ko", that is, "powder", "flour".

Japanese panko rusks have a richer texture than regular European rusks.

Traditionally, Japanese rusks are made from bread without a crust. The dough is baked by passing an electric current through the baking tins. Thanks to this technology, bread is obtained that is devoid of the crust, which leads to the fact that it turns stale faster. Japanese bread is made with flour that is high in protein, which makes the dough feel fluffy. Gluten combines with air to create textured breadcrumbs. Remove the bread from the oven before it is browned to avoid crusting. Then the bread is left for 18 hours and only after that it is crushed. The bread is ground in special mills, which are designed so as to injure the crumb to a minimum. The use of such mills allows you to get coarse crumbs.

Panko is traditional Japanese rusks. Of course, under this name rusks are produced not only in Japan, but throughout Asia. A special feature of this product is its structure: crackers are more like chips than ordinary bread mix. You can buy panko crackers in a large supermarket or make them yourself. The calorie content of panko breadcrumbs is 380 kilocalories per 100 g. The ratio of BJU in Japanese breadcrumbs is 16%, 17% and 67%, respectively, that is the product contains too many carbohydrates, which leads to its high calorie content.

Cooking use

In cooking, Japanese panko rusks are widely used to prepare a variety of dishes. So, they are used in Japanese cuisine for deep-frying, for cooking vegetables, breaded meat.

Panko rusks may vary in appearance depending on what is added to them. A bright yellow breading mixture indicates that the rusks were prepared with the addition of seasoning, most likely they contain turmeric. Panko white rusks contain wheat and soy flour. Black pepper, curry, turmeric can also be added to panko crackers, which makes food cooked with them even tastier.

Some Asian countries also produce sweet breads for making desserts. For this, panko crackers are mixed with coconut flakes and sugar, sometimes with the addition of rum. In the Mediterranean, rusks are mixed with grated Parmesan, oregano and other herbs. A mixture of crackers and sesame seeds looks very nice.

How to cook at home?

You can make Japanese panko crackers at home. Of course, in order to completely replicate the taste of panko, you need to use a special bread, but since it is difficult to buy, crackers can be made from a French baguette.

Yesterday's baguette is cut into cubes, after removing the crust. When cutting the rind, it is important not to cut the crumb with it. The resulting pieces must be chopped in a blender, preferably using the ripple mode. As a result of such manipulations, a sufficiently large crumb should be obtained, which will then need to be dried. At home, the crumb is dried in the oven. Spread it evenly on a baking sheet and make sure that it does not burn. Dried so that the color of the product does not change. The crackers are mixed so that they dry evenly. After the crackers have dried, they are left on a baking sheet for an hour so that they dry even better. Store homemade panko crackers in a tightly closed container.

Also, Japanese crackers can be made at home according to another recipe, and this time not from a French baguette, but from an ice cream loaf. The loaf is cut into slices and wrapped in cling film (you can take a sliced ​​loaf already wrapped in a store). It is best to wrap each slice separately in plastic wrap. The wrapped bread is placed in the freezer. After 3 hours, the loaf is taken out of the freezer and the crust is cut off. Using a blender or food processor in ripple mode, the bread cubes are crushed into crumbs. To prevent the bread cubes from turning into very small crumbs, you need to add them in small portions and shake them constantly inside the blender. Next, put the bread crumbs on a baking sheet for baking in the oven. The oven is heated to a minimum temperature and the crackers are dried there. Crackers should dry out, but not change their color. Stir them constantly during drying. Store the breading in a glass container.

At home, crackers are not quite the same as the famous panko, but they can be successfully used for frying products, as well as for baking.

When cooking, panko crackers absorb much less oil. They can be used to grill fish or meat for an appetizing golden brown crust. This crust not only adds appetizing quality to the dish, but also makes the meat or fish juicier. It is the panko crackers that give the crispest crust, while the usual breading mixture will make the crust tender, but not crispy. Also, Japanese crackers can be lightly fried and sprinkled on salad.

In order to cook fish or meat in batter, you need to dip the product in batter, then roll in panko bread mixture and fry in a deep frying pan. This fish or meat is served with rice and soy sauce. Panko rusks are great for Tonkatsu (pork cutlets), as well as Skakanofurai (fish chops) and Ebifurai (shrimp cutlets). Japanese rusks are often used to make Tempura. The breading gives the food a particularly appetizing appearance.

Japanese panko rusks are an excellent natural product that allows you not only to make the dish tasty, but also to give it an attractive appearance.

In addition, the special air structure of the crumbs allows excess fat to drain away, which makes the dish less greasy. Using panko rusks is a great way to add new flavor to familiar dishes.

This genuinely Japanese breading is our bestseller. Panko rusks are larger and more fluffy than regular bread crumbs. After deep-frying, meat, shrimp, fish or vegetables acquire a golden crust, become "fluffy" and crisp pleasantly.

5 reasons to buy Panko Rusks "Kasho" in "Sushi World":

1. In technology no crusts are used... Fry evenly. Do not burn or crumble.
2. Fried in 30 seconds (at 180 C). They acquire a golden color. Give the dish an attractive appearance.
3. Special airy structure of the crumbs does not absorb oil... Dishes airy and crispy, not greasy... Natural healthy product
4. Convenient packaging. Zip-lock provided.
   
5. Promoted brand KASHO- guaranteed the highest quality level of any deep-fried food.

Specifications:

How something "European" becomes "truly Japanese"

For a long time, Japan remained a country closed to foreigners, the only exceptions were Portuguese monks and merchants who supplied Chinese silk to the islands. They also brought some culinary traditions. It is no coincidence that the word "bread" in Japanese - "pan" - is a literal borrowing from Portuguese. Therefore, "panko" in Japanese is bread crumbs flour.

Panko breading is large crumbs of bread that look like shavings

No, the Japanese have not become less Japanese since then, and their "bread" is still rice in the form of porridge, noodles, flour, and lumps of sushi. But now the breadcrumbs have taken root in their kitchen and have changed somewhat, turning into a truly Japanese one, and have been traveling in the culinary world for a long time. It is actively produced and used in the countries of Southeast Asia (China, Korea, Thailand, Vietnam), as well as in the United States.

Panko owes its popularity primarily to the bulk of the breading. Crackers resemble shavings and stick to each other like snow crystals. The classic mixture is silvery, white, and airy, since dark bread crusts are not used in its creation. After deep-frying, products (meat, shrimp, fish, vegetables) become fluffy and golden, crunch well, a juicy filling forms inside, and the top layer absorbs little fat.

What's in Japanese breading now? - Colorful, textured design of the dish, at the same time simple and refined, preserving the natural taste of the products inside.

Panko Breaded Shrimps

Panko is always a little more than just bread crumbs

For their bread crumbs, the Japanese make a special bread made from wheat flour with a high protein content. The dough should be fibrous and fluffy. It is the presence of air bubbles and a high level of gluten that make it possible to create a larger and textured crumb. The bread is baked in large rectangular layers in special electric ovens. The main thing is that there is no dark crust, so it is taken out of the oven before it starts to brown.

The finished bread is dried in natural conditions for about 18 hours, placed in paper bags, and then chopped and packed in large bags for restaurants or in small bags for home cooking.

Panko breading production: baking and drying in natural conditions

Besides authentic Japanese pankos, there are other options for the production and use of these bread crumbs:

Various spices are added to the breading: black pepper, turmeric, curry.

For some Asian dishes, as well as for desserts, a mixture of panko with coconut flakes and sugar is used. This blend is sometimes called "Caribbean" if it contains rum aromas.

In Mediterranean cuisine, rusk is mixed with grated Parmesan, olive oil, oregano, basil, rosemary and other Italian herbs.

Sprinkling with the addition of various seeds looks very impressive: sesame, flax, sunflower.

Panko with the addition of spices, herbs, seeds