Panko at home. Panko breadcrumbs KASHO (1 kg.). Chinese shrimp recipe

Panko bread crumbs are used in the preparation of many Japanese dishes - from vegetables, meat, fish and seafood, to rolls and fruits. Dishes fried using Panko breading get a very beautiful crust that is superior to conventional breading not only in appearance, but more importantly, in taste. The mysterious name “Panko” hides large bread crumbs prepared using a special technology. The name itself literally translates as “bread flour”. To prepare the breading, only the pulp of white bread is used, and on an industrial scale, an electric current is passed through molds with dough, so the bread is baked, but does not receive a dense crust as when cooked in an oven. All these tricks make it possible to obtain a snow-white breading with a coarse texture, which not only creates a weightless, airy crust and adds fluffiness, but also absorbs a significantly smaller amount of oil. Panko breading can be classic - pure bread crumbs, and with the addition of various spices. Panko breadcrumbs are easy to make at home and store well. With just a little time, you can provide yourself with breading for months to come.

Recipes that use Panko breadcrumbs: Tonkatsu Pork, Battered Shrimp, and Panko Fried Fruit.

Step-by-step photo recipe for making Panko breadcrumbs:

We will need:

• White bread - 0.5 loaf

Any white bread can be used as a base, but if you have to choose, bread with an airy texture, such as toast bread, is preferable. From the specified amount of bread, an incomplete 0.5 liter jar of breading is obtained.

Cut the bread into slices about 1 centimeter thick; you can use ready-made sliced ​​bread.

Divide the bread into several parts, several pieces at a time, and wrap in cling film.
Place in the freezer for 3-3.5 hours.

Then trim off the crust and cut the bread into small cubes.

Place the bread pieces in a blender and grind. It is important to grind the bread in small batches and run the blender for a short time, a few seconds at a time. Check the size of the crumbs periodically; they should be quite coarse.

Place the bread crumbs in an even layer on a baking tray covered with baking paper. If there are large pieces of bread left, you can additionally crush them slightly with your hands.
Bake in the oven at the lowest temperature with the door ajar until the bread crumbs are dry. During baking, the breading can be stirred several times. The finished breading will remain snow-white, but will become very crispy.

Japanese Panko breadcrumbs are ready! Store cooled crackers in an airtight container and use as needed.

Panko crackers is a breading mixture that is widely used in Japanese cuisine, mainly for deep-fried food. Panko crackers are a mixture of airy 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. The only foreigners who visited there were Portuguese merchants and monks who supplied Chinese silk to Japan. It was the Portuguese who contributed to the spread of Japanese culinary traditions. Panko crackers got their name from the Portuguese word “pan”, which means “bread”, and the Japanese “ko”, that is, “powder”, “flour”.

Japanese panko bread crumbs have a richer texture than regular European bread crumbs.

Traditionally, Japanese crackers are made from crustless bread. The dough is baked by passing an electric current through the baking pans. Thanks to this technology, bread is produced that is devoid of crust, which leads to it becoming stale faster. Japanese bread is made from flour with a high protein content, which makes the dough airy. Gluten combined with air creates a textured bread crumb. Remove the bread from the oven before it browns to avoid crust formation. Next, the bread is left for 18 hours and only then crushed. The bread is ground in special mills, which are designed to minimize trauma to the crumb. The use of such mills allows you to obtain large crumbs.

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

Use in cooking

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

Panko breadcrumbs can vary in appearance depending on what is added to them. The bright yellow color of the breading mixture indicates that the crackers were prepared with the addition of seasoning, most likely containing turmeric. White panko breadcrumbs contain wheat and soy flour. Also, black pepper, curry, and turmeric can be added to panko crackers, which makes food prepared with them even tastier.

Some Asian countries also produce sweet breading for desserts. To do this, panko crackers are mixed with coconut and sugar, sometimes with the addition of rum. In the Mediterranean, crackers are mixed with grated Parmesan, oregano and other herbs. The mixture of crackers and sesame seeds looks very nice.

How to cook at home?

You can prepare Japanese panko crackers at home. Of course, in order to fully replicate the taste of panko, you need to use 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 off the rind, it is important not to cut off the crumb along with it. The resulting pieces must be crushed in a blender, preferably using the pulsation mode. As a result of such manipulations, you should get a fairly large crumb, which will then need to be dried. At home, the crumbs are dried in the oven. Spread it evenly on a baking sheet and make sure it doesn’t burn. Dry 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 the baking sheet for an hour so that they dry even better. Store homemade panko crackers in a tightly closed container.

You can also prepare Japanese crackers at home using 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 the store). It will be better if you wrap each slice separately in cling film. The wrapped bread is placed in the freezer. After 3 hours, the loaf is removed from the freezer and the crust is cut off. Using a blender or food processor, pulse the bread cubes into crumbs. To prevent the bread cubes from turning into very small crumbs, you need to add them in small portions and constantly shake inside the blender. Next, the bread crumbs must be placed on a baking sheet for baking in the oven. Preheat the oven to minimum temperature and dry the crackers there. The crackers should dry out, but not change color. They should be stirred constantly during drying. Store the breading in a glass container.

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

Panko breadcrumbs absorb much less oil when cooking. They can be used to fry fish or meat to create an appetizing golden brown crust. This crust not only adds appetizing to the dish, but also makes the meat or fish more juicy. It is panko crumbs that give the crispiest crust, while a regular breadcrumb mixture will make the crust tender, but not crispy. You can also lightly fry Japanese crackers and sprinkle them on the salad.

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

Japanese panko crackers are an excellent natural product that not only makes a dish tasty, but also gives it an attractive appearance.

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

Breadcrumbs from the company Aloe Star will allow you to prepare many delicious Asian dishes. They are made from selected flour and have the optimal size. They can be sprinkled on meat, seafood, chicken, vegetables and cheese.

Chinese shrimp recipe

• Beat one egg along with a pinch of salt in a deep bowl. Add a quarter teaspoon of lemon juice and whisk again. To give the dish a more interesting and piquant taste, you can also add black pepper and crushed ginger.
• Place breadcrumbs and sifted flour into two different plates. Dip the thawed and peeled shrimp down to the tails, first in the egg, then in the flour, then again in the egg mixture, and then in the breadcrumbs.
• Pour enough vegetable oil into the frying pan, add two finely chopped garlic cloves and add the shrimp. Fry over medium heat for 6 minutes.
• Serve the finished dish with sweet and sour or soy sauce.

Buy Aloe Star breadcrumbs and other ingredients for popular Asian dishes you can in the online store website. We offer extremely favorable payment terms and provide home delivery throughout Moscow and the region. You can find out about various promotions and discounts on our website.

Compound: sugar, yeast, refined palm oil, wheat flour, refined salt.

Nutritional and energy value per 100 g: proteins - 9.23 g, fats - 2.63 g, carbohydrates - 50.56 g, 263.4 kcal.

Tags: breadcrumbs, breading, Chinese shrimp, breaded shrimp, Chinese recipes, battered shrimp, batter mixture.

There are many recipes for making panko breadcrumbs. Of course, you can buy these breadcrumbs, but why pay extra when you can put in very little effort and get beautiful homemade ones.

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

Panko is a traditional Japanese breading mixture for deep frying.

The name panko consists of two words: “pan” - translated from Portuguese as “bread” and “ko” - translated from Japanese as “powder”, “flour”. These crackers are made from crustless bread. This effect is achieved by passing an electric current through plastic or wooden molds with dough. Such bread quickly becomes stale, after which it is ground so that fine crumbs are obtained. They are saturated with oxygen, which makes them airy and light. Panko adds fluffiness and a beautiful appearance to dishes.

To make crackers, we need yesterday's loaf.

Let's start cooking:

1. Cut the loaf into slices or take a sliced ​​loaf. Wrap each slice in cling film and place in the freezer for at least 3 hours.

2. After 3 hours, take out the loaf, unwrap it and cut off the crusts.

3. Cut into large cubes.

4. Grind the bread in small portions in a blender. You should end up with smaller crumbs, 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. Gently stir the crackers every 2-3 minutes. They should dry out, but not fry.

7. When the crackers become dry, remove them from the oven and cool.

8. Store in a tightly closed container in the refrigerator. Panko breadcrumbs will keep for several weeks in this state.

Bon appetit!