Best 4 Homemade Panko Japanese Bread Crumbs Recipes

**Homemade Panko: A Crispy, Crunchy Japanese Breadcrumb for All Your Frying Needs**

Panko, the airy and crispy Japanese breadcrumb, is a staple in many Asian cuisines, adding a light, golden texture to everything from fried chicken and fish to croquettes and tonkatsu. Made from crustless white bread, panko is larger and flakier than traditional breadcrumbs, resulting in a more satisfying crunch. With its mild flavor, panko doesn't overpower the other ingredients in a dish, making it a versatile choice for a variety of recipes. Whether you're a seasoned cook or just starting out, making your own panko at home is a simple and rewarding experience. This article provides two easy-to-follow recipes for homemade panko: the classic panko made with white bread and a flavorful variation using Japanese milk bread. Both recipes are detailed with step-by-step instructions and helpful tips to ensure perfect results every time. Once you've mastered the art of making panko, you'll have a crispy, crunchy coating for all your frying needs.

Let's cook with our recipes!

HOMEMADE PANKO (JAPANESE BREAD CRUMBS)

Homemade Panko (Japanese Bread Crumbs) image

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

Ingredients

2 slices fresh white bread
1 slice fresh white bread

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.

FRESH PANKO

Fresh Panko image

Any white bread will do for making panko. An Asian chef swore that the best homemade panko came from Wonder Bread. The yield will vary according to how large you make your crumbs. Once cooled, crumbs may be stored in the freezer, in a resealable plastic bag for as long as several months.

Provided by Jess

Time 20m

Yield 20

Number Of Ingredients 1

Ingredients

1 loaf white bread, torn

Steps:

Preheat an oven to 300 degrees F (150 degrees C).
Push torn pieces of bread through the shredding disk of a food processor to make coarse crumbs. Spread the crumbs on a baking sheet.
Bake in preheated oven until crumbs are dry but not toasted, 6 to 8 minutes. Shake the sheet twice during baking in order to evenly dry crumbs. Remove from the oven and cool completely.

Nutrition Facts : Calories 60.4 calories, Carbohydrate 11.5 g, Fat 0.7 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 0.2 g, Sodium 154.6 mg, Sugar 1 g

SPICED PANKO BREAD CRUMBS

Spiced Panko Bread Crumbs image

Provided by Ming Tsai

Categories No-Cook Quick & Easy Spice

Yield Makes 4 cups; lasts 3 weeks, refrigerated

Number Of Ingredients 6

Ingredients

4 cups panko (Japanese bread crumbs)
2 tablespoons dried thyme
2 tablespoons dried basil
1 tablespoon powdered ginger
1 tablespoon coarsely ground black pepper
1 tablespoon ancho chile powder or regular chile powder

Steps:

In a medium bowl, combine all the ingredients and mix well. Use or store.

HOMEMADE PANKO BREAD CRUMBS

Homemade Panko Bread Crumbs image

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

Ingredients

1 loaf white bread, or
if you don't have white bread, use soda crackers, like Saltines and oyster crackers or melba toast, instead. approx. 23 saltine crackers per cup

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.

Tips:

For the best result, use stale day old bread. This will help to create a crispy crumb.
Cut the bread into small cubes or use a food processor to get the breadcrumbs to a uniform size.
Toast the breadcrumbs in the oven or pan-fry them until they are golden brown. This will give them a nutty flavor and make them crispy.
Season the breadcrumbs with salt, pepper, garlic powder, or any other desired spices.
Store the breadcrumbs in an airtight container at room temperature for up to one week, or store in freezer for a few months.

Conclusion:

Making homemade panko breadcrumbs is an easy and inexpensive way to add a crispy coating to your favorite dishes. They are perfect for fried chicken, fish, shrimp, and vegetables. Panko breadcrumbs are also a great addition to casseroles, meatballs, and other dishes that call for a crispy topping. With just a few simple ingredients and a few minutes of your time, you can make your own delicious panko breadcrumbs at home.