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Panko - Japanese style pesmet

Panko - Japanese style pesmet


Japanese pork tenderloin is passed through this kind of breadcrumbs and not the small one as is usual in our country.

  • 2 slices of bread
  • a little water to soak the bread

Servings: 1

Preparation time: less than 15 minutes

RECIPE PREPARATION Panko - Japanese style breadcrumbs:

Take out 2 slices of bread and leave it on the kitchen table to dry for about 1-2 hours, but it depends on the bread you use and the thickness of the slice. A toast-like slice doesn't last longer. Before putting the bread to dry, cut the crust.

When it has dried, crumble it with your fingers until you get crumbs. This is panko, the Japanese breadcrumbs used in tonkatsu, pork tenderloin.



Prepare the meat. If they have pieces of fat, they will be removed.

The slices of meat are beaten with a meat hammer.

The meat is squeezed back to its original shape. This step helps the snails to be juicy on the inside.

The slices are salted and peppered to taste.
Put the oil in a wok or pan to heat.

Beat the egg with half a teaspoon of oil. The oil helps the panko bread to stick to the meat and not come off during frying.

Take a slice of pork chop and add flour.

Remove the excess flour and pass through the beaten egg.

Then it is given through the panko breadcrumbs.

Check if the oil has become hot. Put a crumb of panko in oil and if it starts to sizzle, you can fry the schnitzel.
Put the pieces of meat in oil and fry on both sides for 1 minute.

Remove and set aside for 4 minutes. During this time, you do not have to sting the meat or check if it is ready.

Fry again in the hot oil on both sides.
Take it out of the wok.

Serve with finely chopped cabbage and tonkatsu sauce, which is prepared by mixing the ingredients.


How did the Panko breadcrumbs come about?

It is said that in Japan during World War II, during a fierce battle against the Russians, soldiers did not have ovens to bake bread, but they had metal, electricity and ingenuity, so they cooked an unusual kind of bread. Because it was not cooked, but prepared on an electric hob. Thus, the breads were in principle, without crust. When the bread was old, they would break easily into sharp, airy crumbs. That's how panko was born.


Miso Sake Yakitori icing

The secret is the glaze. This spicy, sweet and aromatic sauce adds flavor to grilled chicken and seafood skewers. Use this glaze to instantly impress your dinner guests with a distinct, slightly charred, yet glossy, shiny look.


Recipes with baked zucchini

These baked zucchini recipes are very easy to prepare and you don't need many ingredients to get a delicious meal or snack.

Baked zucchini chips

Do you have a craving for chips and other junk food products? Replace them with zucchini chips! Do not hesitate to surprise your friends with a healthy snack.

Ingredient: 2 zucchini, 60 g of breadcrumbs, 60 g of grated Parmesan cheese, a few grains of crushed garlic, salt, freshly ground pepper, two tablespoons of low-fat milk.

Mix the breadcrumbs, parmesan, salt, garlic and pepper in a bowl. Put the milk in another container, then pass the zucchini slices (do not cut them too thick) through it, then roll them through the mixture formed earlier. Put baking paper in a tray and arrange the zucchini slices in it, then put it in the preheated oven. Check the preparation after 20-30 minutes. Zucchini slices should be slightly golden and crispy.

Zucchini with baked tomatoes

Maybe the relative of the popular zucchini has a pretentious name, but you can include it without hesitation in recipes with simple zucchini. In combination with tomatoes and corn you will get a delicious dish.


Ingredient: 500 g of sliced ​​zucchini, a can of corn, 500 g of tomatoes, half a cup of panko breadcrumbs (Japanese breadcrumbs - you can search commercially or use the classic bread crumbs), 50 g of grated Parmesan cheese.

Grease a pan with oil, then alternately arrange the zucchini slices, corn kernels and tomato slices. You can sprinkle salt and pepper to taste. Mix the breadcrumbs and Parmesan cheese and sprinkle them on top. Put the container in the oven and check the condition of the vegetables after 20-30 minutes. If the dish is ready, take it out of the oven, leave it to cool a bit and serve immediately.


Brain pancake recipe simple step by step & # 8211 brain of pig, beef or lamb

Brain pancake recipe simple step by step & # 8211 brain of pig, beef or lamb. Fresh pieces of brain fried in breadcrumbs. How is the brain prepared? How is the brain cleaned? Organ recipes. Recipes with brains.

I have to admit that I'm a big fan of brainwashing, but I rarely cook it. That's because I can't find a fresh brain. I have to go to the private Tal butcher in Bujac to stock up on this delicacy. In supermarkets there are huge blocks (1 kg) of frozen brain which, after thawing, break into dozens of pieces. From these you can not make breaded brains but only brains with onions (in the pan) or other dishes that do not involve beautiful pieces.

Breaded bread is a simple but very tasty dish. As the name suggests, it has a reddish, golden and crunchy crust composed of 3 layers: flour, egg and breadcrumbs. There is NO bread without breadcrumbs (bread = bread in Latin lb.). Flour + egg or pancake dough does not mean bread. In addition, this crumb crust creates a barrier against soaking dishes with oil from the pan. You will see below how to properly fry meat, vegetables or breaded cheeses.

From the quantities below it results approx. 6 servings of bread crumbs in crispy crust. It can be served as an appetizer (hot snack) or as a main course.


Chicken rolls with panko breadcrumbs

I came back from vacation, where I came up with new (culinary) ideas that I will soon display on the site! Until then, I will put this overdue recipe, that is, the chicken rolls! Basically, they can be filled with anything. I chose some vegetables and some smoked ribs, because that's what I had around the house. They can be filled only with vegetables, or even with minced meat and pre-cooked.

The panko breadcrumbs are spectacular. A Japanese breadcrumbs, with a larger granulation, and which keeps its structure much better when fried. This results in an extremely crunchy crust that & # 8222iti will get your senses sick & # 8221. Illness, here's a good thing! It is made differently than the classic breadcrumbs, I haven't tried to make it at home yet, but as it is harder to find here, and I can't go back to the old breadcrumbs, I will definitely try it!

ingredients:

  • chicken breast without skin and bone
  • onion
  • garlic
  • celery (or a little celery)
  • diced smoked ribs
  • slices of cheese or cheese cut lengthwise
  • a hot paprika powder
  • salt and pepper
  • egg
  • flour
  • pesmet panko

First prepare the filling. Finely chop the vegetables, brown them in a little oil, and at the end add the vegetables. When the onion is translucent, the composition is ready. Mix the cell powder and leave to cool.

The chicken breast is cut in half, and each half is pocketed. Unfold the pocket and beat lightly to flatten it as much as possible. Be careful not to break the meat. Salt and pepper the meat well, and put a little filling on each piece of chicken breast. Along with the filling, place the cheese and roll the chicken breast wide to form the rolls. It is fixed with toothpicks if necessary.

Beat eggs, and prepare three plates. One with flour, one with beaten egg and one with panko breadcrumbs. Roll out the flour, then the eggs and then the breadcrumbs.

Heat an oil bath well, and at the same time heat the oven to 190 degrees Celsius. Fry the rolls in the oil bath until they are nicely browned. Remove on absorbent napkins. Then, put in a tray (preferably with a grill to drain the oil). Put it in the oven and leave it for another 10-15 minutes to penetrate well.

It is cut in three, transversely. Go with sauteed vegetables, potatoes, or any garnish you like. Throw a salad next to it! Great appetite!


Panko breadcrumbs in Asian cuisine

Panko is a type of breadcrumbs, which are commonly used in Asian cuisine, although they have become much more popular and widely available in Western cuisines. This type of Japanese breadcrumbs is often traditionally used to dress, cover certain foods, such as tonkatsu.

The biggest difference between panko and breadcrumbs itself is that panko can also be obtained from bread without crust. Panko differs from the standard breadcrumbs by the texture and type of bread used to make it. So panko is made using only white bread, while standard breadcrumbs are made using different types of bread.

There are two types of panko: white panko, which is made of white bread, without crust, and bronze-colored panko, which is made of whole bread, with crust. The bread is turned into large flakes and then dried.

Panko has a bright, airy and delicate texture, these characteristics making it special, it can be used with confidence in frying food, because it absorbs less oil than standard breadcrumbs, and the food is kept clear and crunchy.

Consumed in its own state, panko has no taste. It can be used as a crunchy topping to give the texture of a baked moussaka, macaroni and cheese, etc. Panko is also often used in Japanese-style cooking. To obtain an excellent topping, panko can be mixed with grated Parmesan, salt, pepper or even with different plants. This topping is then added to the surface of the dishes which will later be added to the oven, thus obtaining a bright and crunchy crust. This topping can be used for French potatoes, lasagna, noodles, etc.

Panko is produced worldwide, especially in Asian countries such as Japan, Korea, Thailand, China and Vietnam.


Necessary ingredients:

  1. Cut the bread into thicker slices, remove the peel, then cut into slices.
  2. Put the cubes of p & acircine & icircn in a food processor or & icircn in a blender, to get large breadcrumbs.
  3. Place the breadcrumbs on a baking sheet, place in a pan, and leave them in the oven until they are dry, not browned. It normally lasts between 6 and 8 minutes.
  4. Shake the baking sheet twice during this time so that the flakes turn on both sides and do not brown. The flakes must not be fried!
  5. After they have dried, quickly remove the dough from the oven and let it cool.
  6. Once cooled, the flakes can be stored in the freezer, in a resealable plastic bag, even for a few months.

Here's how easy it is to make panko breadcrumbs! Try this very simple Asian recipe and use fried panko breadcrumbs to get tastier and less fat dishes.


UPDATE: OTHER PREPARATIONS

At the end of February it was my birthday, so I also took my parents to Joseph Hadad, on a pilgrimage to good food, as they say. It seemed strange to them that I insisted on photographing each plate before we ate it, but we had a noble purpose.

Hot appetizer: organic eggs in Japanese bread crust, homemade gnocchi flavored with basil oil, candied tomatoes, duck breast prosciutto & # 8211 36 lei.
Incredibly good. That soft egg, in breadcrumbs, is amazing, and the combination with gnocchi and the rest was delicious. If you want a hot appetizer, this would be the second option, the first being the next.

Hot appetizer: Lentil risotto with cuttlefish black, crispy baby squid & # 8211 38 lei.
The best appetizer. The crispy shrimp are excellent, and the lentils were a dream. I like lentils in general, and it was excellent, creamy and very tasty. I don't know exactly how it's prepared, but it's something special.


Cold appetizer: Beef carpaccio, goat cheese with eggplant ash, arugula, endive and herbs & # 8211 54 lei.
Eggplant ash? May. Good preparation.

Cold appetizer: Tuna tartare, squid tempura with nero di seppia, pomelo, horseradish vinaigrette gel, tapioca, caramelized hazelnuts & # 8211 62 lei.
Exactly what its name says, meaning raw tone, so something for fans of such a thing. Very good and tasty, all those ingredients and spices are fully known and form a very good appetizer.

Fish: Thai style salmon fillets, black soybeans, ginger, shiitake mushrooms, mirin, lemongrass vinaigrette, crispy vegetables & # 8211 62 lei.
Whoever wants fish has enough unique recipes to choose from for Joseph. The salmon was cooked to order, made medium and juicy.

Meat: duck breast, mashed potatoes, caramelized chestnuts, candied quince, Porto sauce & # 8211 72 lei.
To be honest, I took the duck because I already knew the lamb and the beef, and the duck was next on the list of priorities.
As a preparation it is a more common one, because no, it's pureed. It is very good, but if you go to Hadad, I recommend the foie gras beef with lamb crown.

Meat: Tajine mugrabi, ie lamb ossobuco, candied fruit, cinnamon and saffron & # 8211 73 lei.
I don't like this way of cooking lamb because it keeps a lot of its fat and the & # 8220classic & # 8221 taste of lamb.

Dessert: parfait mille-feuilles de halva, caramelized saffron, vanilla, apple syrup, lemongrass, champagne, amaretto & # 8211 38 lei.
Okay, but I'd recommend Earth or Chocolate Egg.

Dessert: Chocolate Egg & # 8211 chocolate egg, passion fruit mousse, black cherry, hazelnuts, chopped almonds and pumpkin & # 8211 42 lei
Very good, a complex dessert with chocolate mousse inside the egg.