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Japanese panko breadcrumbs, unlike regular breadcrumbs, are larger and fluffier. This quality makes breaded seafood, chicken, and vegetables crispier and less greasy, as more oil drains from the porous breadcrumbs. Furthermore, panko-fried snacks are more appealing. Making your own panko is very easy at home, saving you a significant amount of money, especially since it can be difficult to find in stores. All you need is crustless, porous white bread. To achieve the desired fluffy texture, it's best to grate the bread, as blending or processing in a food processor doesn't always produce the desired result. Toast the breadcrumbs in the oven, making sure they remain crispy white, and use them to create a crispy coating for your fried or baked dishes.

Ingredients:

• 300 gr. soft white bread, without crust

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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panko breadcrumbs

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Preparation:

Step 1
• Grate the bread using a hand grater or pulse in a blender twice. Spread the crumbs in a thin layer on a baking sheet lined with parchment paper.
Step 2
• Dry them at a temperature of 60°C for 1 hour to 1 hour 10 minutes, or at a temperature of 150°C for 5 to 7 minutes. Make sure that the bread crumbs do not brown.
Step 3
• Remove from the oven and let cool. Store the breadcrumbs in a glass jar.

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