Homemade Panko: the recipe for typical Japanese breadcrumbs

The panko is a breadcrumbs typical of Japanese cuisine, mainly used to prepare fried shrimps, but also for meat and vegetables. Unlike traditional breadcrumbs and Japanese tempura, panko is particularly crunchy.

It is obtained from the crumb of white bread, the classic bread for sandwiches, which in oil tends to swell and incorporate air. In this way most of the fats slip away and the frying is dry, light and less greasy.

There are different types of panko on the market, although it is not so very easy to find it on the shelves of the supermarket. For this reason, we offer you a very simple recipe to prepare it at home in a short time. Try Japanese breadcrumbs to prepare main courses, to bread burgers and meatballs or to prepare delicious appetizers.

How to prepare panko

Preheat the oven to 120 degrees C and prepare a rather large pan with high edges.

Take 200 grams of white bread, remove the crust and cut it into thin strips.

Chop the strips of bread using a planetary mixer or any food processor. Set the speed to minimum and let it go for a few minutes. You will get some rather large breadcrumbs.

Spread the breadcrumbs on the bottom of your pan, taking care to make a thin layer. The thickness must not exceed 1 cm and above all it must be uniform.

Bake for 20 or 30 minutes, checking the bread during cooking. Check that the breadcrumbs become crunchy and stir occasionally with a spoon or spatula.

Take the pan out of the oven and let the panko cool completely before using it. It is important not to close it still hot in a container, not to make it soften with moisture.

Tips

It is important to check the panko when cooking in the oven so that it does not burn. But the breadcrumbs must be toasted, do not leave it too moist; it may not be functional for breading and, if closed in a container, it could create mold.

If you don't have a planetary mixer or food processor, you can also use a grater with large holes.

The traditional recipe states that only the breadcrumbs of white bread can be used for panko, but if you want you can also try mixing a part of the crust. The result will be slightly darker but equally crunchy.

Try using panko for several recipes. If you love to experiment, try replacing it with traditional breadcrumbs in your most classic recipes. With this Japanese breadcrumbs, prepare the delicious crab claws, fried chicken, potato croquettes or cheese croquettes.

Preservation

Preserve the panko for one or two weeks, closed in an airtight container at room temperature. Choose a dry and clean place, the pantry shelf will be fine.

You can also freeze panko and use it when necessary. In any case, it is preferable to consume it within two months.