Yutaka Panko Breadcrumbs 300 g

Product Information

One purpose of making this panko breadcrumbs 101 post is to explain how easy it is to make panko at home and how you can use almost any kind of bread available. I mean, initially, breadcrumbs were made as a way to use up leftover bread, right? Let’s keep the tradition and spirit! The breads used to make soft or fresh bread crumbs are not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing. The crumb of bread crumb also refers to the texture of the soft, inner part of a bread loaf, as distinguished from the crust, or "skin".

In Japan, panko breadcrumbs are mostly used for fried foods such as korokke (croquettes) and tonkatsu (breaded deep fried pork cutlets). But outside Japan it’s a completely different story! As panko breadcrumbs are gaining popularity in the Western world, people are finding new and creative ways to use these little bread flakes.Use bread crumbs as a binder in meatballs or meatloaf, a la this customizable Basic Meatball recipe. Small flakes: Mostly use for small ingredients and also items that have high moisture content – small flakes give you more coverage than large. Say "freeze." If your bread is veering from fresh to dry before you have time to whip up homemade bread crumbs, transfer it to a zip-top bag or airtight container and place it in the freezer. That way, when you need it, you'll have some bread to thaw and make into dry crumbs. Fresh panko bread crumbs puff up when fried due to the evaporation of moisture in the bread. This creates a lighter crust for fried food.

In Japan, rusks are mostly considered a sweet food. We usually make rusks by pan-frying or baking bread or cake and coating them with butter and sugar , almond slices , or chocolate and flavored chocolate. The best results only come from selecting Authentic Japanese breadcrumbs. Look for products which have these crumb traits: Although predominantly used in making Japanese deep fried dishes, it makes perfect toppings for macaroni cheese and many casserole dishes. Also it is often used as a binding agent for hamburgers and meatloaves. Japanese hamburger, Breadcrumbs used as a binder How to store the panko bread crumbs In 1549, priest Francis Xavier arrived in Japan to found the first Christian mission. The Christian missionaries traveled all across Japan to spread their message and it was at that moment that bread was introduced to the Japanese population. But it wasn’t until after the second world war, during the American occupation, that bread really became part of the Japanese diet. Since rice rations were extremely low, the American army introduced bread as a cheaper substitute to rice.

Recipes Using Breadcrumbs

Regular bread crumbs are made from all kinds of bread which have been torn with the crusts still on. Panko is made from crustless white bread, which makes it finer, flakier and evenly white. Be sure to store any leftover crumbs in a dry place. An airtight container is a great way to store these until you need to use them later. Favorite Recipes with Panko Cover a sheet pan with parchment paper and add the bread flakes on top. Spread them as much as you can to avoid clumping. These variations can give your dish an extra flavor boost. Try experimenting with different variations to find your favorite! Tips

Panko are Japanese breadcrumbs made from crustless white bread. They’re vastly different from regular breadcrumbs – fluffier and larger. The irregular flakes are what make Japanese tonkatsu so crunchy. Its drier and flakier consistency absorbs less oil which means lighter, crunchier fried foods. Place one third of the sandwich bread in a blender and briefly pulse, until the bread has turned into flakes. Repeat two more times until all the bread has been blended into flakes. If you don’t have a blender, use a grater to grate each slice. Make sure the oil isn't too hot or too low. If it's too hot, the panko will burn. If it's too low, the panko will separate from the meat.Dry the crusts in a 250ºF (120ºC) standard oven or a 225ºF (105ºC) convection oven (recommended) for 8-10 minutes until the crusts are crisp and completely dry. You can alternatively use a toaster oven. Don’t brown them yet! Panko (Japanese breadcrumbs) is a unique breadcrumb that is used in many Japanese dishes as a coating for baked and fried foods. Panko has become popular in all types of menus because of it’s versatility in the kitchen. It adds a light crispy texture to coated items and it is frequently used as a top crusting, coating, mix-in, extender, and stuffing. Panko was invented during World War II by the Japanese and the word comes from two older words; “pan”, meaning bread, and “ko” meaning small pieces. Some of the world’s best Panko is produced in Japan. Since there are now many commercial sources for Panko, it’s important to know what to look for. Not all Panko is created equal!

There are a couple ways to do this process. One way is to use a grater or you can use a food processor. I have made mine with both methods and find the end result is not much different. So using a food processor is less effort but if you don’t have a food processor, you can use a grater. Making breadcrumbs with a food processor Is Panko Gluten Free? Heat the oil to 340 degrees F over medium heat. Medium heat is essential to cook the pork thoroughly without burning the bread crumbs. On the other hand, Japanese-style loaf and English muffin panko breadcrumbs were somewhat similar. The only significant difference was that the English muffin panko was a bit finer and paler, a little more like dry panko.To make this post more interesting, I also experimented with making homemade panko with different kinds of bread I had at home, ranging from baguettes to English muffins. Master this conversion. One full cup of fresh bread crumbs equals ½ cup of dried bread crumbs, so plan for your recipes accordingly.