Panko in Japanese means breadcrumb And that’s what this product is literally all about. This japanese breadcrumbs It is made with the crushed crumb of white sliced bread. When used in frying or gratins, the bread is toasted and acquires a beautiful golden hue as well as being very crunchy.
In Japan, it is often used to coat seafood or white meat. We have adopted it and it is beginning to be popular in our country. It can even be found already in commercial format in most supermarkets. What I’m sure you didn’t know is that making it at home is so simple that you can have homemade panko ready in 10 minutes. And best of all, it will serve us to make both Japanese dishes and to coat some delicious croquettes or some breaded steaks or cheese, so it is also a perfect resource to prepare at home as a substitute for breadcrumbs when we have run out of it.
recipe information
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- Preparation time: 5 minutes
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- cooking time: 10 minutes
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- total time: 15 minutes
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- Servings: 4,100g
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- Category: loaves
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- type of cuisine: japanese
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- Calories per serving (kcal):58
panko ingredients
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- 4 slices of sliced bread
How to make homemade panko
To make this breadcrumb at home, we are going to need 4 slices of sliced bread. If the slices were with crust, we would remove it to keep only the bread crumb. The next thing is to cut the slices into pieces and take them to a food processor. We will do it two by two slices, in our case, in two batches.
Chop the bread little by little and with dry and short blows so that it is not too fine. We will do this process 2 times, each time with 2 slices of bread.
We spread the chopped bread on a baking tray, avoiding clumping it, in which case, all the pieces would not be made equally. If we had a lot of quantity, it would be best to use two trays. We put the tray in the preheated oven at 100ºC with a fan and dry the bread for 10 minutes. It is not a question of toasting the bread but only of drying it so that it is crispy.
After baking, in order to avoid finding lumps of bread, we will use a fork to crush and separate the pieces of bread that may have stuck.
After this, we would have our homemade panko ready to use. We can store it in an airtight container in the fridge for several days.
Easy preparation summary
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- Remove the crust from the bread and slice it
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- We chop the bread in two batches and with dry blows
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- Spread the already chopped bread on a baking tray without clumping it and dry it in the oven at 100ºC for 10 minutes.
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- Flatten the baked bread with a fork so that there are no lumps
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- We store the homemade panko in an airtight container
