Prep 5 mins
Cook 0 mins
I was cooking with a Japanese friend, and she told me how easy it is to make your own Panko. I can't believe I've been buying it all this time :-)
- 2 slices fresh white bread
- 1 slice fresh white bread
- Carefully trim only the brown crust from fresh white bread.
- Lay out on the counter (or somewhere safe) for 1-2 hours. Some people have had to leave their bread out to dry for much longer, even up to 12 hours, depending on the type of bread used.
- When it is dried out, crumble gently using your fingers.
- Use as desired.
Having just had a knee operation,I had much difficulty getting on the counter to lie down safe somewhere for up to 2 hours !!!,however the breadcrumbs are very good though,thanks.
Having lived in Japan for almost 30 years and been to my share of restaurants using panko as well as using it myself allow me to share a misconception.<br/><br/>Panko, loosely translated means "bread (pan) children (ko or kodomo)". <br/><br/>Panko sold in stores is indeed dried but dried panko is NEVER EVER used in restaurants. It is fresh or nearly fresh bread processed into "crumbs", or more correctly, shavings. Restaurants have regular deliveries of fresh bread and make their own panko. The panko can be frozen and thawed for use later.<br/><br/>Moist panko is applied to an egg coating. It makes for a fluffier appearance and is much easier to work with.<br/><br/>Panko is never spiced. Spices can be introduced to the flour (first coating material) for additional flavor.
Ingredients: "2 slices of white bread" AND "1 slice of white bread" The math here is pretty simple, 2+1. The answer is 7, right?