Pantry
Panko
パン粉
Also called Japanese breadcrumbs, panko breadcrumbs
Flaky Japanese dried breadcrumbs, shredded from crustless loaves so they fry into a light shattering coat. They are not the sandy orange crumbs of a Western schnitzel box.
Origin
Japan, as a cutlet coating that stayed crisp. The style travelled with katsu, and now turns up on anything that wants crunch without a heavy crust.
Flavour
Mild wheat, mostly texture. Fresh panko tastes of bread; stale panko tastes of the cupboard and browns unevenly.
How it is made
White bread is baked or steamed, crusts off, then shredded into slivers and dried. The flakes are larger and airier than pulverised crumbs.
How to use it
Set up flour, beaten egg, then panko, and press the flakes on without compacting them — a packed coat fries dense. For katsu, a centimetre of hot oil and a rest on a rack beat a soggy tray. Mix a handful into okonomiyaki for lightness. They brown faster than fine crumbs, so watch the colour. Season the flour or the meat, not only the flakes. Leftover damp panko from the crumbing station should be baked crisp or thrown out.
Storage
Airtight pantry. They stale like crisps and pick up fridge smells if you leave the bag open. Freeze extra if you buy a giant pack.
Recipes using it
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