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    You are in: Home / Recipes / Homemade Panko (Japanese Bread Crumbs) Recipe
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    Homemade Panko (Japanese Bread Crumbs)

    Homemade Panko (Japanese Bread Crumbs). Photo by Nif

    1/4 Photos of Homemade Panko (Japanese Bread Crumbs)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    Random Rachel's Note:

    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 :-)

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 slices fresh white bread
    • 1 slice fresh white bread

    Directions:

    1. 1
      Carefully trim only the brown crust from fresh white bread.
    2. 2
      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.
    3. 3
      When it is dried out, crumble gently using your fingers.
    4. 4
      Use as desired.

    Ratings & Reviews:

    • on May 24, 2010

      I'm not going to rate this,since the method didn't work for me. Maybe the bread was different. I left in on the counter for more than 12 hours and the first photo shows what I got. I dumped the pieces in the chopper and I got what you can see in the second photo. Anyway,in the end I've got panko. I'll repeat,maybe the bread we have here doesn't work for this. Made for ZWT6.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 01, 2009

      55

      Thank yo for the Panko...worked great!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 06, 2013

      25

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Homemade Panko (Japanese Bread Crumbs)

    Serving Size: 1 (75 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 199.5
     
    Calories from Fat 22
    11%
    Total Fat 2.4 g
    3%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 510.7 mg
    21%
    Total Carbohydrate 37.9 g
    12%
    Dietary Fiber 1.8 g
    7%
    Sugars 3.2 g
    12%
    Protein 5.7 g
    11%

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