Grocery
Panko Japanese Style Breadcrumbs
What it is
Panko is a type of dry breadcrumb used in Japanese cuisine. It is made from white bread that has been baked without any crusts. The bread is then processed into large, airy flakes. This unique texture allows panko to absorb less oil than traditional breadcrumbs. It also creates a lighter, crispier coating when fried or baked. Panko is a staple in many Japanese kitchens and is widely available in grocery stores.
How people cook with it
Panko is excellent for creating a crunchy exterior on a variety of dishes. It can be used for both frying and baking applications.
- Coating for fried chicken
- Topping for baked casseroles
- Binder for meatballs
- Crispy coating for seafood
To use panko, you typically prepare your main ingredient, such as a piece of chicken or fish. You then dredge it in flour, followed by an egg wash, and finally coat it generously with panko. Press the panko onto the food to ensure it adheres well. This can then be fried in hot oil until golden brown and crispy. Alternatively, you can bake the coated food on a baking sheet. Panko can also be sprinkled over dishes like macaroni and cheese or gratins before baking to add a delightful crunch.
How it differs from similar foods
Panko differs from regular breadcrumbs primarily in its texture and size. Regular breadcrumbs are often finely ground and can be dense. Panko, however, consists of larger, lighter flakes that are more porous. This results in a significantly crispier and airier coating that browns beautifully without becoming greasy.
Who it is for
Home cooks looking to add extra crispiness to their meals will find panko very useful.
How to keep the rest
To keep the rest of your panko fresh, ensure the package is sealed tightly after each use. Store it in a cool, dry place, such as a pantry or cupboard. Avoid storing it in humid areas, as this can cause the panko to become stale or clump together. Proper storage will maintain its characteristic crispness.