Homemade Panko: the Recipe for the Typical Japanese Breading

Panko is a flaked breading typical of Japanese cuisine, used above all to prepare fried prawns, but also for meats and vegetables. Unlike traditional breadcrumbs and Japanese tempura, panko is particularly crunchy and absorbs very little oil.

To make it, you will have to remove the crust from the white bread, then blend the crumb with the help of a kitchen mixer, pour it into a pan, creating a uniform and rather thin layer, and toast it inside a convection oven, at 120°C for about 10 minutes. When it is dry, just let it cool and put it back in the blender to obtain a fine consistency, perfect for grating and frying.

The characteristic of this breading, in fact, is that it will tend to swell in the oil and incorporate air, allowing the fats to slide away: this way, the foods will remain light and not very greasy. You can use panko on a thousand and one occasions: if you love experimenting, try using it even in the most classic of recipes, like chicken cutlets or baked chicken legs, sprinkling it on dishes such as baked vegetables, or try your hand at dishes from the oriental appeal, such as octopus balls, katsudon and prawn balls.

Find out how to prepare panko following the step-by-step procedure and tips.

How to Prepare Panko

Cut the crust of the loaf of bread. If you prefer, you can also use part of the crust: the result will be slightly darker, but just as crunchy.

Transfer the bread to the bowl of a food processor.

Blend for a few seconds to get some fairly large crumbs.

Distribute the bread crumbs on a baking tray, lined with baking paper, taking care to create a very thin layer; cook in a convection over at 120°C for about 10 minutes. During cooking, check that the crumbs become crunchy and mix at least once with a spatula, so that they don't burn.

Let the panko cool completely, for about 30 minutes, and blend one last time in the food processor, to obtain a finer grain. The panko is ready to be used in your preparations.

How to Store Homemade Panko

Panko can be stored in a cool, dry place, tightly closed in an airtight container or food bag, for a maximum of 1 month; it is essential to pour it into the container when it is very cold, so that it does not soften with humidity. Alternatively, you can freeze it for up to 2 months.