Panko, the recipe for Japanese breadcrumbs made with a single ingredient that makes every breading golden, crunchy and dry. Panko is a type of breadcrumbs traditionally used in Japanese cuisine. Panko can be made at home easily and requires just one ingredient: sandwich loaf (pan carré)! I love it — it makes all fried foods super crunchy like tempura, and I’m sure that once you try it you’ll never stop using it in the kitchen for frying shrimp, squid, all kinds of fish, vegetables, croquettes and much more — try it on fried onion rings and let me know!! Panko has a coarse crumb, a nice pale almost white color and is made simply from sandwich loaf (pan carré), with the crust removed, blended and dried in the air or in the oven. Unlike traditional breadcrumbs we all know, which might be used to coat a classic cutlet, panko doesn’t absorb much oil and during cooking it tends to puff up, becoming slightly “puffy” and . But let’s get into the kitchen and discover together how to make Panko — you’ll see you’ll never buy it again!
Do you love frying? Check these out:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: International
Ingredients
- 18 oz sandwich loaf (pan carré) (or the amount you need)
Tools
- Oven
- Baking sheet
- Blender
Steps to make homemade panko
Keep in mind that the yield of homemade panko, net of crust and after drying, is a little more than half the original weight of the sandwich loaf. Adjust the quantity according to how much you need.
Remove the crust from the sandwich loaf, cut it into chunks and place them in the blender bowl. Pulse for a few seconds until you obtain uniform crumbs. Spread the crumbs on a baking sheet lined with parchment paper or on a nonstick tray and bake in a convection (fan) oven at 212°F for 10 minutes. After this time the panko will be dry but still a bit soft; let it cool and it will dry completely. If you want a fine-finished panko, pulse for a few more seconds; I prefer a rustic finish, which gives an extra crunchy texture.
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Storage and tips
Homemade panko, dry and kept at room temperature, can be stored in an airtight container for up to 6 months. If you prefer, you can also freeze it.
