Make Panko at Home

4 comments

1. I often get asked about the difference between Western bread crumbs and panko, so I wrote a [post](https://norecipes.com/panko-bread-crumbs/) to clear up any confusion. The former is made from various types of bread baked until dry and crisp and then ground into a coarse powder. Japanese panko is made from plush crustless sandwich bread, which is shredded. The soft, plush texture of the crustless bread results in large crumbs that puff up into a shatteringly crisp crust when fried. Here in Japan, we can get fresh breadcrumbs that haven’t been dehydrated (which I prefer), but it’s also often dehydrated after being shredded to improve its shelf life. To make it, I just cut off the crusts from Japanese sandwich bread, cube the bread, and then pulse it in a food processor until you have crumbs that are roughly 1/8-1/4-inch in size. I’ve also posted a [short video](https://youtu.be/Gev7IOHKN8Y) showing how I make it here.

2. For those who want to take a deeper dive into the world of panko try and find the panko episodes from the TV show Gatten! (ガッテン!). They’ve done a few episodes on panko over the years, the last one on the subject was early covid times.

   Edit: sorry, I don’t know if there is any subtitled or dubbed Gatten! sources on the Interweb.

3. Great videos and enjoy your content on YouTube. Nice to see you reaching out here as well.

4. Nice! What if I don’t have an option of purchasing japanese bread?