Kinako Agepan Fried Bread (Elementary School Portion)
きな粉揚げパン · Kinako Agepan
By Aoi, licensed nutritionist · From a Japanese elementary school lunch menu
Agepan, soft rolls deep-fried until lightly crisp and tossed in a sweet coating, is one of the most nostalgic dishes in Japanese school lunch, and many grown-ups still name it as their childhood favorite. This version uses kinako, roasted soybean flour with a toasty, nutty flavor that children love. A tiny pinch of salt in the sugar makes the sweetness pop and lets the kinako shine, and the rolls are coated while still hot so the powder clings to every surface. Made with no egg or dairy, it is a special-day treat that elementary schoolers look forward to all year.
Toddlers to adults. The whole family can eat this exactly as written.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese elementary school, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 97.5 gdinner rolls
- to tasteoil for deep-frying
Sauce Mixture (A)
- 12 gkinako (roasted soybean flour)A nutty, lightly sweet powder made from roasted ground soybeans, often dusted over mochi or rice. Substitute: No close substitute - look for kinako (sometimes sold as roasted soybean flour) at a Japanese or Asian grocery, or online.
- 13.5 gsugar
- 0.2 gsalt
About the Japanese ingredients in this recipe
- kinako (roasted soybean flour) (きな粉)
- A nutty, lightly sweet powder made from roasted ground soybeans, often dusted over mochi or rice. Substitute: No close substitute - look for kinako (sometimes sold as roasted soybean flour) at a Japanese or Asian grocery, or online.
Directions
Video is in Japanese — the steps below are synced to it, so tap ▶ on a step to jump to that moment.
- 1
Put the (A) ingredients in a bowl and mix until there are no lumps. (Crush any lumps of sugar as you mix so the coating sticks evenly.)
- 2
Heat the oil for deep-frying to 180°C (350°F) and add the dinner rolls about 2 at a time. (Dip a wooden spatula into the oil: if large bubbles rise right away, it is about 180°C (350°F). While only small bubbles rise slowly, it is still around 160°C (320°F).)
- 3
Press the rolls down lightly as you turn them over, and fry for about 1 minute in total for both sides. When the surface is lightly colored and crisp, lift them out and drain off the oil. (If you add too many at once, the rolls roll around and are hard to turn.)
- 4
While the rolls are still warm, coat them in the mixture from step 1. (Once they cool, the kinako will not stick as well, so coat them while hot, taking care not to burn yourself.)
Tips for Best Results
- Adding a little salt to the sugar makes the sweetness come through more strongly (the "contrast effect") and brings out the flavor of the kinako.
- The trick is to fry quickly at a slightly higher temperature. Agepan is fairly high in calories, so we recommend saving it as a treat for special days.
How to Freeze
Before coating with kinako, let the rolls cool slightly, wrap each one individually in plastic wrap, place in a freezer bag and freeze. To eat, reheat in the microwave and coat with kinako fresh each time.
Keeps for: about 2 weeks (enjoy as soon as possible)
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 487.5 kcal | 975 kcal | 487.5 kcal |
| Protein | 14.3 g | 28.5 g | 14.3 g |
| Fat | 20.9 g | 41.7 g | 20.9 g |
| Carbohydrates | 64.2 g | 128.4 g | 64.2 g |
| Fiber | 4.1 g | 8.1 g | 4.1 g |
| Salt equivalent | 1.4 g | 2.7 g | 1.4 g |
| Calcium | 66 mg | 132 mg | 66 mg |
| Iron | 1.7 mg | 3.3 mg | 1.7 mg |
| Potassium | 348 mg | 696 mg | 348 mg |
| Phosphorus | 174 mg | 348 mg | 174 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | Phosphorus | |
|---|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 487.5 kcal | 14.3 g | 20.9 g | 64.2 g | 4.1 g | 1.4 g | 66 mg | 1.7 mg | 348 mg | 174 mg |
| 1 adult serving | 975 kcal | 28.5 g | 41.7 g | 128.4 g | 8.1 g | 2.7 g | 132 mg | 3.3 mg | 696 mg | 348 mg |
Values are per serving (1.5× the Japanese elementary-school portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
