Description
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!
Ingredients
Scale
- 1 20-ounce loaf of white bread, crusts removed, or one loaf of Japanese shokupan
Instructions
- Preheat oven to 350ºF (150ºC).
- 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.
- 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.
- 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.
Nutrition
- Serving Size: 2/3 cup
- Calories: 135
- Sugar: 2.8g
- Sodium: 271.5mg
- Fat: 1.2g
- Saturated Fat: 0.4g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 24.9g
- Fiber: 5.2g
- Protein: 6.1g
- Cholesterol: 0mg
