If you prefer, freeze the panko breadcrumbs for up to 2 months. Suddenly, panko sounds much less swanky, but there are many characteristics of panko that often make them superior to American-style bread crumbs in many culinary applications. Their delicate, crisp texture makes them the ideal choice for baked or fried foods. An Asian chef I once worked with swore that the best homemade panko came from Wonder Bread! Yes, the same rice cereal you’re eating for breakfast or using in that party mix. If you’re making this at home, you just need one simple ingredient, rice cereal squares. Once cooled, they’re ready to use or for storage. The commercially prepared panko breadcrumbs are made with an electrical current. References Frustrated with stomach issues, but don't know what's wrong? What are Some Other Substitutes for Panko breadcrumbs? I can't believe I've been buying it all this time :-) 20 People talking Join In Now Join the conversation! But you can make your own version of panko breadcrumbs at home. The texture of panko resists the absorption of oil, which means your fried foods taste crispy- not oily. For over 30 years, Upper Crust Enterprises has been a leader in providing truly Authentic Gourmet Japanese Bread Crumbs to restaurants all over the world. I want to coat a chicken mixture wrapped in crescent rolls with panko crumbs. ", "This explained very clearly which helped me.". You can certainly substitute regular breadcrumbs for panko in most recipes – it won’t be quite the same though. They also stand up excellently to an actual deep-fry, if you're in the mood, like in the Japanese pork schnitzel dish tonkatsu. I’ll be sharing the casserole probably this week. Panko is technically a type of bread crumb, but this Asian product is noticeably different from other options. If you don't have crustless bread, use a sharp … Approved. I was cooking with a Japanese friend, and she told me how easy it is to make your own Panko. They are used to add texture and a nice crunch. Their ability to coat and add texture makes them a preferred choice for many cooks. Because of their increased popularity in western culture, they can be easily found in most supermarkets. Why you need to make your own: You are going to love this recipe because it saves you money. We use cookies to make wikiHow great. By using an authentic Panko it will make a noticeable difference in your final menu item. To Make Homemade Panko Breadcrumbs You Will Need: 1 (16 ounce) loaf of bread; The whole process is super easy, taking about 30 to 40 minutes total. Panko is a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods, such as tonkatsu. This article has been viewed 263,227 times. If you want to make your own panko breadcrumbs, cut a crustless loaf of bread into slices, then cut each slice into 3-4 strips. Shred the bread into coarse, flaky pieces and spread the crumbs on a rimmed baking sheet. All tip submissions are carefully reviewed before being published, This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Traditional bread crumb in the U.S. is basically bread of any type that’s been dried and crumbled. To see if I could make copycat Panko crumbs that were every bit as light and crispy as Panko. Or, if you are happy to just go with standard breadcrumbs, you can do that too. But with the arrival of COVID-19, the stakes are higher than ever. They also stand up excellently to an actual deep-fry, if you're in the mood, like in the Japanese pork schnitzel dish tonkatsu. The panko should become crunchy, but remain pale in color. I use panko bread crumbs, but not that often, so they end up sitting around on the shelf for long periods of time. 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. I've never noticed any kind of smell or staleness about them.