Japanese panko bread crumbs are crispy, airy, and light, making them the perfect coating for fried foods like shrimp tempura or chicken katsu. They are also a great addition to meatballs, meatloaf, and casseroles. While you can buy panko bread crumbs at most grocery stores, they are easy to make at home with just a few simple ingredients. In this article, we will provide you with a step-by-step guide to making panko bread crumbs at home, along with some tips for using them in your favorite recipes.
Here are our top 4 tried and tested recipes!
HOW TO MAKE PANKO BREAD CRUMBS
How to Make Panko Bread Crumbs. If you're tired of buying tiny boxes of panko breadcrumbs, learn how to bake your own. To get panko's distinctive crunchy texture, start by using crustless bread. Shred the bread into coarse, flaky pieces...
Provided by wikiHow
Categories Breads
Number Of Ingredients 1
Steps:
- Preheat the oven to 250 °F (121 °C) and get out a rimmed baking sheet. Set 1 to 2 rimmed baking sheets on your work surface. It's important to use a rimmed sheet so the breadcrumbs won't slide off of the sheet when you put them in and take them out of the oven.
- Cut a crustless loaf of bread into 3 to 4 strips. If you don't have crustless bread, use a sharp serrated knife to trim off and discard the crusts. Place your crustless bread on a cutting board, cut it into slices, and cut each slice into 3 to 4 strips. You can cut them lengthwise or horizontally. While white panko is traditionally made with crustless bread, you can leave the crust on to create tan panko.
- Shred the bread in a food processor to make large flakes. Put the shredding disc on your food processor and turn the machine on. Slowly put the strips of crustless bread into the machine. This should make big flakes of breadcrumbs. If you don't have a food processor, grate the bread against the coarse side of a box grater or pulse it 1 to 2 times in a blender.
- Spread the breadcrumbs on the rimmed baking sheet. If it looks as though the breadcrumbs will be more than 1⁄2 inch (1.3 cm) thick on 1 sheet, divide them between 2 sheets. Keeping the breadcrumbs in an even layer will ensure that the panko becomes crispy as it bakes.
- Bake the panko breadcrumbs for 20 to 30 minutes. Put the rimmed baking sheet in the preheated oven and cook it until the panko becomes crispy. Use a spoon or spatula to stir the breadcrumbs every 5 minutes as they bake. Stirring the panko frequently will prevent it from browning. The panko should become crunchy, but remain pale in color.
- Cool the panko breadcrumbs. Remove the rimmed baking sheet from the oven and set it on a wire rack. Let the panko cool completely before you use it or store it. If you store the panko before it's finished cooling, the moisture in the breadcrumbs will cause them to spoil faster. It will probably take at least 1 hour for the breadcrumbs to cool. They'll continue to dry as they cool.
HOMEMADE PANKO BREAD CRUMBS
This recipe is from Bellaonline.com. I don't use them, much, but a lot of people do. Here is your chance to contron the ingredients in yours. Any white bread will do for making panko. An Asian chef I once worked with swore that the best homemade panko came from Wonder Bread! The yield will vary according to how large you make your crumbs, so I am guessing.
Provided by Jim in Washington
Categories Breads
Time 23m
Yield 3-4 Cups
Number Of Ingredients 2
Steps:
- Push chunks of white bread through the shredding disk of a food processor to make coarse crumbs.
- Spread the crumbs on a baking sheet and bake at 300 F degrees until the crumbs are dry but not toasted, about 6 to 8 minutes. Shake the sheet twice during baking. Be careful not to let the crumbs brown!
- Immediately remove bread crumbs from oven and allow them to cool.
- Once cooled, crumbs may be stored in the freezer, in a resealable plastic bag for as long as several months.
HOMEMADE PANKO (JAPANESE BREAD CRUMBS)
I was cooking with a Japanese friend, and she told me how easy it is to make your own Panko. I can't believe I've been buying it all this time :-)
Provided by Random Rachel
Categories Japanese
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Carefully trim only the brown crust from fresh white bread.
- Lay out on the counter (or somewhere safe) for 1-2 hours. Some people have had to leave their bread out to dry for much longer, even up to 12 hours, depending on the type of bread used.
- When it is dried out, crumble gently using your fingers.
- Use as desired.
SPICED PANKO BREAD CRUMBS
Provided by Ming Tsai
Categories No-Cook Quick & Easy Spice
Yield Makes 4 cups; lasts 3 weeks, refrigerated
Number Of Ingredients 6
Steps:
- In a medium bowl, combine all the ingredients and mix well. Use or store.
Tips:
- Use stale bread for the best results. Fresh bread will not produce as crispy breadcrumbs.
- Cut the bread into small cubes before processing it in a food processor or blender. This will help to create even breadcrumbs.
- Pulse the bread in the food processor or blender until it reaches the desired consistency. You can make fine breadcrumbs or larger, more coarse crumbs, depending on your preference.
- Spread the breadcrumbs out on a baking sheet and bake them in a preheated oven until they are golden brown and crispy. This will help to dry out the breadcrumbs and give them a longer shelf life.
- Store the breadcrumbs in an airtight container at room temperature for up to 2 weeks.
- You can also freeze the breadcrumbs for up to 6 months. To freeze, place the breadcrumbs in a freezer-safe bag or container and seal it tightly.
Conclusion:
Homemade panko breadcrumbs are a delicious and versatile ingredient that can be used in a variety of dishes. They are perfect for adding a crispy coating to fried foods, such as chicken, fish, and vegetables. Panko breadcrumbs can also be used as a topping for casseroles, gratins, and other baked dishes. With just a few simple ingredients and a little bit of time, you can make your own panko breadcrumbs at home. So next time you are looking for a crispy and flavorful breadcrumb coating, give this recipe a try.
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