How to make homemade japanese panko breadcrumbs: an easy, economical recipe

Side dish
Very Easy
6 hours
286 Kcal

Want to know how to make homemade Japanese panko breadcrumbs? Here's an easy and economical recipe! Panko breadcrumbs are light and incredibly crispy, making them an ideal ingredient for coating fried foods. Traditionally used in Japanese cuisine for dishes such as tonkatsu (breaded pork) or tempura, they add a unique texture that stays crisp even after cooking. With sandwich bread, you can make these breadcrumbs at home with no effort ;-)

Ingredients

6
Estimated cost: 3€ (0.5€/serving)

Materials

  • 1 freezer bag
  • knife
  • blender

Preparation

Preparation10 min
Waiting time5 hours
Cook time50 min
  • How to Make Homemade Japanese Panko Breadcrumbs: An Easy, Economical Recipe - Preparation step 1If the slices are fresh: place them in a freezer bag and put the bag in the freezer for about 5 hours.
  • How to Make Homemade Japanese Panko Breadcrumbs: An Easy, Economical Recipe - Preparation step 2If you have stale sandwich bread: You can use it as is.
    First cut off the crust, then roughly chop the bread.
    *You can either keep the crust or remove it.
  • How to Make Homemade Japanese Panko Breadcrumbs: An Easy, Economical Recipe - Preparation step 3Place the pieces in a blender and blend until you have a mixture of coarse crumbs.
  • How to Make Homemade Japanese Panko Breadcrumbs: An Easy, Economical Recipe - Preparation step 4Pour the crumbs onto a baking tray and place in a preheated oven at 210°F (100°C) for 50 minutes for maximum crunch.
  • How to Make Homemade Japanese Panko Breadcrumbs: An Easy, Economical Recipe - Preparation step 5Remove from the oven, let cool, and store in an airtight container or use right away!

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FAQ ❓

Can other types of bread be used to make panko breadcrumbs?

To get a texture and taste similar to Japanese panko breadcrumbs, we recommend using crustless white bread.
Store homemade panko breadcrumbs in an airtight container at room temperature or in the refrigerator. They keep well for several weeks.
Panko breadcrumbs are ideal for coating chicken, fish or even vegetables, and are often used in recipes for tonkatsu, tempura or croquettes.
Panko breadcrumbs give a lighter, crispier and airier coating. They absorb less oil than traditional breadcrumbs, resulting in less greasy, crunchier dishes.
Yes, you can season homemade panko breadcrumbs with dried herbs and spices to add extra flavor to your dishes.
Yes, you can dry panko breadcrumbs in a frying pan over low heat. Stir constantly to prevent them from burning, until they turn brown and crisp.

Nutrition

for 1 serving / for 100 g
Calories: 286Kcal
  • Carbo: 56.6g
  • Total fat: 1.5g
  • Saturated fat: 0.2g
  • Proteins: 9.3g
  • Fibers: 3g
  • Sugar: 2.1g
  • ProPoints: 7
  • SmartPoints: 8
Nutritional information for 1 serving (100g)

Cookware

oven
blender

Attributes

Zero waste
PetitChef_OfficialPetitChef_Official

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Questions

Photos of members who cooked this recipe

Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

Comments

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