Matcha Agepan (Fried Bread) (Elementary School Portion)
【小学校】抹茶揚げパン · Matcha Agepan
By Aoi, licensed nutritionist · From a Japanese elementary school lunch menu
Agepan is one of the most beloved items on a Japanese school lunch menu: a soft roll fried quickly in hot oil and rolled in a sweet coating while still warm. Kinako (roasted soybean flour) is the classic version, and this one adds unsweetened matcha for a lovely green color and a gentle tea flavor. Mixing kinako into the matcha softens its bitterness while keeping the color bright, so even children who are not sure about green tea happily reach for a second bite.
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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
- 52.1 gdinner rolls
- 0.8 gmatcha powder (unsweetened)
- 2.6 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.
Seasonings
- 8.9 gvegetable oil
- 5.9 gsugar
- to tastesalt
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
- 1
In a bowl, combine the matcha, kinako, sugar and salt and mix until there are no lumps. (The kinako is mixed in to soften the bitterness of the matcha while keeping the coating a bright green.)
- 2
Heat the oil to 180°C (350°F) and add the dinner rolls. (The key is to fry them quickly at a high temperature.)
- 3
Fry for about 1 minute, turning the rolls over as they cook.
- 4
Coat the rolls in the matcha mixture while they are still warm. (Rolling them while warm helps the powder stick well.)
* Use matcha that has no added sugar.
* The bitterness varies depending on the matcha you use, so taste the coating and adjust the amount of sugar as needed.
* Prepare a little more coating than you think you need; it makes it much easier to coat the rolls evenly.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 276.3 kcal | 552.6 kcal | 276.3 kcal |
| Protein | 6.3 g | 12.6 g | 6.3 g |
| Fat | 14.1 g | 28.2 g | 14.1 g |
| Carbohydrates | 32.3 g | 64.5 g | 32.3 g |
| Fiber | 1.7 g | 3.3 g | 1.7 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 31.1 mg | 62.1 mg | 31.1 mg |
| Iron | 0.6 mg | 1.2 mg | 0.6 mg |
| Potassium | 129.8 mg | 259.5 mg | 129.8 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 276.3 kcal | 6.3 g | 14.1 g | 32.3 g | 1.7 g | 0.6 g | 31.1 mg | 0.6 mg | 129.8 mg |
| 1 adult serving | 552.6 kcal | 12.6 g | 28.2 g | 64.5 g | 3.3 g | 1.2 g | 62.1 mg | 1.2 mg | 259.5 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.
