If you appreciate the lightness of Japanese frying, you can learn how to make "panko" at home to bread meat, fish and vegetables. Panko is a type of breadcrumbs that is obtained from white bread and is characterized by its crunchy texture. The first step is to remove the crust from the bread, then it is crumbled and placed in a pan to toast it until it dries and becomes crunchy. Once ready, you can use it to bread, garnish or fill your favorite dishes.
Ingrediants
300 g of white bread without crust
Yield: 200 g of panko
Steps
Part 1 of 2: Prepare and Toast the Bread
Step 1. Preheat the oven to 120 ° C and prepare a baking sheet
If it's small, you might need two. It is important that the pan has sides to prevent the crumbs from falling out while you put it in the oven or when you take it out once they are ready.
Step 2. Remove the crust from the bread and then cut it into strips
Use a serrated knife to remove the crunchy crust, you can throw it away or save it for another recipe. Place the loaf on the cutting board and cut it into slices, then make 3-4 strips from each. Once you have the slices, you can cut them horizontally or vertically, as you like.
Traditionally, panko is only made with the crumb, but if you prefer you can also use the crust. You will get a darker colored panko than you are used to
Step 3. Chop the bread with the food processor to break it into crumbs
Mount the blade you need for shredding, set the speed to minimum and press the power button. Only chop the bread until you get large crumbs.
If you don't have a food processor available, you can grate the bread with a grater or, alternatively, you can use the blender. In the first case, use one side of the grater that allows you to get quite large crumbs, while if you use the blender, turn it on at short intervals to avoid crushing the bread
Step 4. Spread the bread across the pan
If the layer of crumbs is thicker than one centimeter, divide them into two baking sheets.
The layer of crumbs must be thin and even or they will not become crunchy enough
Step 5. Toast the bread in the oven for 20-30 minutes
Place the pan in the preheated oven and wait for the crumbs to become crunchy. Stir them every 5 minutes with a spoon or spatula to get an even result.
Stirring the panko frequently also helps prevent it from darkening. Despite being crunchy, Japanese breadcrumbs retain a pale color
Step 6. Let the panko cool
Remove the pan from the oven and place it on a wire rack. Wait until the breadcrumbs have cooled completely before using it or transferring it to a container. Pouring it while it is still hot, the residual moisture could cause it to mold quickly.
It may take at least an hour for the bread to cool completely. During this time it will dry out further
Part 2 of 2: Storing and Using Panko
Step 1. Place it in an airtight container and store it in the pantry for 1-2 weeks
When it has cooled, transfer the panko to a container with a lid and find a place for it in the pantry. By storing it at room temperature, it is best to use panko within two weeks.
Alternatively, you can freeze it to last up to two months. This is a very practical solution as it does not need to be defrosted before using it
Step 2. Use panko to get a tasty crust on your plates
It is perfect for gratinating vegetables or other ingredients in the oven. Add it as a last element to get a crunchy crust, in the oven the panko will acquire a beautiful golden color and become even tastier. For example, you can use it to make gratin potatoes, baked pasta or cauliflower gratin even more appetizing.
If you want, you can substitute it for Parmesan to make some dishes lighter, but still appetizing
Step 3. Use it to bread meat or vegetables
Panko ensures dry and crunchy frying. You can use it instead of ordinary breadcrumbs whenever you want to bread a food before frying it. For example, when frying cod, meatballs, onion rings or cutlets. You can also sprinkle it on ingredients you toss in a pan or bake in the oven just like you would regular breadcrumbs.
You can also use it instead of bread in fillings. For example, try to season it with extra virgin olive oil, salt and a mixture of your favorite aromatic herbs and use it to prepare stuffed mushrooms
Step 4. Try using panko to make meatloaf or veggie burgers as well
It is a great substitute for standard breadcrumbs even in meatballs. Dosage it according to your experience so that it acts as a binder. It will not alter the flavor of the dish while improving its texture.
You can use panko in any recipe that calls for breadcrumbs to bind the ingredients. If you like to experiment in the kitchen, it could be a good opportunity to try the "crab cakes", the famous American crab cakes
Step 5. Use the panko to make mouth-watering snacks to serve as an appetizer
Instead of dipping the ingredients in beaten egg and then coating them with classic breadcrumbs, try using panko to make the outside even more crunchy. One benefit is that panko stays crunchy longer than regular breadcrumbs. Here are some ideas:
- "Scotch eggs" (hard-boiled eggs wrapped in sausage and then breaded and fried typical of Scotland);
- Mozzarella sticks;
- Fried chicken;
- Croquettes of pasta with cheese.
