Also known as

Japanese Breadcrumbs

Description

Panko is the Japanese version of breadcrumbs. It is made from crustless bread (white panko) or an entire loaf (tan panko). They look more like flakes than crumbs because of the coarse grind. Because of the coarse grind, they stay crispy for a longer duration as compared to regular bread crumbs, absorb less grease and mix well with seasonings.
Panko can be sold plain or flavoured where it is seasoned with Asian spices.

How to select

Select from Plain white Plain Tan panko. One can also purchase seasoned panko. Whatever variety you purchase, check the manufacturing date, expiry date and packaging beforehand. Many Asian specialty stores carry panko, so you can search for them in those outlets.

Culinary Uses

· It is used to create a crunchy exterior for fried foods like Tonkatsu.
· It is an excellent filler in recipes like crab cakes etc.
· Sea food gos very well with a coating of panko.
· Use it for breading other meats like beef, chicken etc and deep fry.
· It can act as a crisp topping on lasagnas, casseroles etc. Sprinkle on the lasagna ad bake till done.
· Dishes which require baking can first be pan fried with panko and then baked. This helps retain moisture and also gives a crunchy outer texture.
· Substitute panko for any recipe that requires bread crumbs like cutlets, fritters, deep fried chicken etc.
· It is also used in making Japanese sauces.

How to store

Store in a cool and dry place away from direct sunlight, humidity and moisture. Always store in air tight containers.

Health Benefits

When using panko, you can use less oil/ butter for pan frying foods.