Have you ever wanted to add that irresistible crunch to your dishes, just like in the best Japanese restaurants? Discover the secret: Homemade Panko!
Panko is a type of Japanese breadcrumb known for its light and airy texture that creates a unique crispiness.
The best part? It’s incredibly easy and quick to prepare at home.
Making panko at home requires just 1 ingredient and simple steps. All you need is crustless white bread, an oven, and a blender or food processor.
Just break the bread into pieces, blend it into coarse crumbs, and lightly toast it in the oven.
In a few minutes, you’ll have homemade panko, ready to make your favorite dishes special.
Panko is perfect for coating cutlets, croquettes, vegetables, or anything you want to make irresistibly crunchy.
Try incorporating it into recipes to add a new dimension of flavor and texture.
Once you try homemade panko, you’ll never go back!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 8.8 oz
- Cooking methods: Oven
- Cuisine: Japanese
- Seasonality: All seasons
- Energy 368.20 (Kcal)
- Carbohydrates 63.41 (g) of which sugars 7.25 (g)
- Proteins 16.03 (g)
- Fat 5.54 (g) of which saturated 1.00 (g)of which unsaturated 3.10 (g)
- Fibers 7.56 (g)
- Sodium 649.60 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Homemade Panko
- 12.3 oz white bread (without crust)
Tools
- 1 Chopper
- 1 Baking Tray oven
Steps
Remove the crust from the white bread (you can use crustless bread), or use sandwich bread.
Cut it into large pieces and preheat the oven to 284°F in static mode.
Using the chopper, pulse the bread until you have coarse crumbs.
Spread the bread evenly on a baking tray lined with parchment paper.
Try not to exceed a thickness of 0.4 inches.
Bake in the center rack of the oven for 20 minutes, checking and stirring a couple of times.
This way, the panko bread dries out, becoming crunchy without burning.
Remove the baking tray from the oven and let the panko bread cool before storing it.
Tips and Storage for Homemade Panko
Let it cool before storing it, otherwise once placed in a box or bag, it will produce moisture as it cools and become soft.
Check the baking to prevent it from burning, it should be dry and crunchy, just golden.
Store it in a bag, a tin box, or an airtight container in the pantry for up to 5 months.
Other Recipes
If you want to see other types of recipes, you can return to HOME
FAQ (Questions and Answers)
Why use Panko instead of our breadcrumbs?
During cooking, panko swells up incorporating air and pushing the oil outwards, keeping the breading crunchy and very dry.
When to use Panko?
Use it to coat cutlets, vegetable croquettes, and especially shrimp and fish in general.
What is special about Panko?
Its texture is much drier and crunchier than regular breadcrumbs, they are not crumbs but rather coarse flakes that can be further crushed by hand once dry and cool to make it finer if you prefer.
