Panko breadcrumbs
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Panko is a Japanese bread crumb that is used in almost all Japanese dishes that involve frying or deep-frying.
Due to the special texture of the crackers, the breading absorbs a minimal amount of oil during frying, which allows you to get a more airy, appetizing crust and make the dish a little healthier. According to Japanese technologists, the large size of the bread crumbs does not allow the oil to penetrate deeply and be absorbed into the breading. It seems to roll off the surface and, regardless of whether you cook deep-fried or in a frying pan, your dishes will never be too oily and heavy on the body. Sounds like an advertising gimmick?! But it really works!
Essentially, Panko is just a coarse crumb of white bread pulp, but after trying to cook with Panko breadcrumbs, you no longer want to go back to regular breadcrumbs. Panko breading enhances both the taste and appearance of dishes, regardless of whether you are cooking meat, vegetables or fruits, the breading turns out airy and very crispy.
In Japan, Panko breadcrumbs can be bought almost everywhere, but here you have to search and go to a specialized store. While packing and putting off one of these tedious trips, I learned that a simplified version of Panko breadcrumbs can be easily prepared at home. Perhaps the recipe will be useful to you too.
Ингредиенты
White bread - 500 g
Рецепт
1. To prepare, we need white bread, ideally toast. Not too fresh and soft, but not yet stale. Bread that is too stale, as well as bread that has been pre-dried in the oven, are not suitable for making Panko crackers - the bread crumbs are too fine. Cut the bread into slices.
2. After combining several slices, wrap the bread tightly in cling film and place in the freezer for 3-4 hours.
3. When the slices are frozen and hardened, cut off all the dark crust to a white crumb. In industrial production, Panko crackers are made using bread baked using a technology in which a crust does not form on the bread.
4. Cut the bread into small pieces. Place in a blender bowl and grind.
5. Place the bread crumbs on a baking tray lined with baking paper. Stirring occasionally, bake in the oven on the lowest temperature setting, with the door ajar, until the bread crumbs are dry and crisp. Usually the process takes no more than 15-20 minutes.
6. Japanese Panko breadcrumbs are ready. The crackers are snow-white, coarsely ground and very crispy. These breadcrumbs are ideal for preparing Japanese Tonkatsu pork chop, as well as preparing any breaded meat, vegetable and fruit dishes.