Homemade Panko Bread Crumbs Recipe

Mastering the Technique While we don’t recommend baking bread with the electric current like professional Panko Bread Crumbs makers do (see below), you can get close to Japan’s distinctive crumb at home by using Japanese-style white bread known as shokupan. This bread is similar to typical Wonderbread-like white bread, but shokupan seems to be fluffier (whether it’s the flour or some kind of secret technology, we’re not sure), This makes it flaky rather than crumby, like panko.

Panko Bread Crumbs
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Homemade Panko Bread Crumbs Recipe


  • Author: Home-Cooked
  • Yield: ABOUT 2 CUPS 1x

Description

Mastering the Technique While we don’t recommend baking bread with the electric current like professional panko makers do (see below), you can get close to Japan’s distinctive crumb at home by using Japanese-style white bread known as shokupan. This bread is similar to typical Wonderbread-like white bread, but shokupan seems to be fluffier (whether it’s the flour or some kind of secret technology, we’re not sure), This makes it flaky rather than crumby, like panko.


Ingredients

Scale

8 ounces Japanese-style sliced white bread, crusts removed


Instructions

Arrange the bread slices on a baking sheet or big tray in a single layer. Allow 1 day for the slices to dry at room temperature. When the slices have dried, working in batches, crumble the bread into the work bowl of a food processor. Pulse for 30 seconds, or until the bread crumbs are big. Do not overprocess. Instead of looking like sawdust, the crumbs should resemble microscopic bread flakes. Keep at room temperature in a firmly sealed container. The crumbs might linger for up to three months.

 

Notes

Panko Bread Crumbs

How do we make our tonkatsu, furai, and korokke so wonderfully crispy and crunchy while maintaining such a light and airy crust? Here’s a secret: panko, Japan’s incredible bread crumb. While run-of-the-mill bread crumbs are ground-up dried bread, panko is specially produced to turn out more like a coarse white flake than a crumb. The panko texture comes from baking crustless white bread with an electric current instead of an oven, a procedure that was pioneered in the early twentieth century. The bread is coarsely powdered into flakes after it has been air-dried. The result is a breadcrumb that stays crisp even when deep-fried and absorbs very little oil, so panko-coated foods don’t have the heaviness or greasiness that comes with this method of cooking. Panko is the go-to crumb for Japanese cooking, but it’s versatile enough to use in any dish that calls for bread crumbs. Look for panko crumbs that are free of additives, preservatives, and other unnecessary ingredients.

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