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Panko Breadcrumbs

panko breadcrumbs

Panko breadcrumbs are a wonderful way to add a crispy crust to deep fried foods and oven baked dishes. Learn how to make these popular Japanese bread flakes with this easy tutorial!

Scale

Ingredients

  • 1  20-ounce loaf of white bread, crusts removed, or one loaf of Japanese shokupan

Instructions

  1. Preheat oven to 350ºF (150ºC).
  2. Put a few slices of bread in a food processor and pulse until the bread has turned to small flakes. Transfer the flakes onto a baking sheet lined with parchment paper. Repeat this step until all the bread has been used.
  3. Place the baking tray in the center rack and bake for 8 -12 minutes, until the panko is dry and still white. If the flakes are still a little moist, turn the heat off and leave the panko in the oven until it dries up. 
  4. Transfer panko to a storage bag or airtight storage container.

Notes

Keep the panko breadcrumbs in a cool dry place (refrigerate them if where you live is humid. They will keep for up to 3 months.

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