What is Panko?


Panko (パン粉), sometimes referred to as Japanese breadcrumbs,( panko is Japanese—"pan" meaning bread and "ko" meaning flour), are a special type of breadcrumb designed to be perfect for coating deep-fried foods. They are originally from Japan, where they are popularly used in dishes like tonkatsu pork and katsu chicken, and their popularity is growing in other countries, too, thanks to their deliciously crispy, non-greasy texture. 

Genuine panko breadcrumbs are made from a particular kind of crustless bread. Unlike regular breadcrumbs, which can be made from any bread you happen to have in the kitchen, panko must be made in a particular way. They are always made using white bread, and typically do not include any of the crust, so every panko crumb is made from the light, fluffy centre of the bread.  Typical store-bought panko ingredients are wheat flour, yeast, oil, and salt. Most brands of panko at the grocery store are vegan, but, as you can see, panko is not gluten-free. 


Panko has a light, airy, and delicate texture that helps it crisp as it cooks. The texture of panko makes it especially wonderful for fried food because it absorbs less oil than breadcrumbs, keeping food more crisp and crunchy. 

On its own, panko has little to no flavor. The panko will absorb the flavors of the rest of the ingredients.  It’s all about texture! 


How to use it


In most recipes, panko is used as a coating before frying and baking, as a crispy topping for baked dishes, or mixed into ingredients as a binder. But panko can also be a crunchy garnish.


When using panko breadcrumbs to bread food, first create a nice dry surface on the item being breadcrumbed by dusting it in seasoned flour. Next, dunk it in a shallow bowl filled with lightly-whisked egg. Finally, roll it in the breadcrumbs. To enjoy panko at its deliciously crispy best, you need to cook it at a high temperature, whether you’re deep-frying or baking it on top of a dish. Heat will really make those breadcrumbs crisp up, so make sure your oil is sizzling hot before you start frying,

 

Popular uses


1. Tonkatsu - a traditional Japanese boneless, breaded pork chop

2. Japanese-Style Deep-Fried Shrimp 

3. Crispy Baked Pasta 

4. Chicken Breasts or  Nuggets

5. Panko Crusted Mashed Potato Cakes 

6. Meatballs 

7. Veggie Burgers

8. Parmesan Crusted Chicken

9. Jalapeno poppers and Onion Rings

10. Tofu 


How to store it 


Panko breadcrumbs are a type of dry breadcrumb that can last for at least 6 months at ambient temperatures. Keep them in an airtight container and away from moisture. If you live in a particularly humid area, keep the panko breadcrumbs in the fridge or freezer to prolong their life.