Homemade Panko Japanese Bread Crumbs Recipes

HOW TO MAKE PANKO BREAD CRUMBS

How to Make Panko Bread Crumbs image

How to Make Panko Bread Crumbs. If you're tired of buying tiny boxes of panko breadcrumbs, learn how to bake your own. To get panko's distinctive crunchy texture, start by using crustless bread. Shred the bread into coarse, flaky pieces...

Provided by wikiHow

Categories Breads

Number Of Ingredients 1

Ingredients

10 1/2 ounce (300 g) loaf of crustless white bread

Steps:

Preheat the oven to 250 °F (121 °C) and get out a rimmed baking sheet. Set 1 to 2 rimmed baking sheets on your work surface. It's important to use a rimmed sheet so the breadcrumbs won't slide off of the sheet when you put them in and take them out of the oven.
Cut a crustless loaf of bread into 3 to 4 strips. If you don't have crustless bread, use a sharp serrated knife to trim off and discard the crusts. Place your crustless bread on a cutting board, cut it into slices, and cut each slice into 3 to 4 strips. You can cut them lengthwise or horizontally. While white panko is traditionally made with crustless bread, you can leave the crust on to create tan panko.
Shred the bread in a food processor to make large flakes. Put the shredding disc on your food processor and turn the machine on. Slowly put the strips of crustless bread into the machine. This should make big flakes of breadcrumbs. If you don't have a food processor, grate the bread against the coarse side of a box grater or pulse it 1 to 2 times in a blender.
Spread the breadcrumbs on the rimmed baking sheet. If it looks as though the breadcrumbs will be more than 1⁄2 inch (1.3 cm) thick on 1 sheet, divide them between 2 sheets. Keeping the breadcrumbs in an even layer will ensure that the panko becomes crispy as it bakes.
Bake the panko breadcrumbs for 20 to 30 minutes. Put the rimmed baking sheet in the preheated oven and cook it until the panko becomes crispy. Use a spoon or spatula to stir the breadcrumbs every 5 minutes as they bake. Stirring the panko frequently will prevent it from browning. The panko should become crunchy, but remain pale in color.
Cool the panko breadcrumbs. Remove the rimmed baking sheet from the oven and set it on a wire rack. Let the panko cool completely before you use it or store it. If you store the panko before it's finished cooling, the moisture in the breadcrumbs will cause them to spoil faster. It will probably take at least 1 hour for the breadcrumbs to cool. They'll continue to dry as they cool.

HOMEMADE PANKO BREAD CRUMBS

Homemade Panko Bread Crumbs image

This recipe is from Bellaonline.com. I don't use them, much, but a lot of people do. Here is your chance to contron the ingredients in yours. Any white bread will do for making panko. An Asian chef I once worked with swore that the best homemade panko came from Wonder Bread! The yield will vary according to how large you make your crumbs, so I am guessing.

Provided by Jim in Washington

Categories Breads

Time 23m

Yield 3-4 Cups

Number Of Ingredients 2

Ingredients

1 loaf white bread, or
if you don't have white bread, use soda crackers, like Saltines and oyster crackers or melba toast, instead. approx. 23 saltine crackers per cup

Steps:

Push chunks of white bread through the shredding disk of a food processor to make coarse crumbs.
Spread the crumbs on a baking sheet and bake at 300 F degrees until the crumbs are dry but not toasted, about 6 to 8 minutes. Shake the sheet twice during baking. Be careful not to let the crumbs brown!
Immediately remove bread crumbs from oven and allow them to cool.
Once cooled, crumbs may be stored in the freezer, in a resealable plastic bag for as long as several months.

HOMEMADE PANKO (JAPANESE BREAD CRUMBS)

Homemade Panko (Japanese Bread Crumbs) image

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 :-)

Provided by Random Rachel

Categories Japanese

Time 5m

Yield 1 serving(s)

Number Of Ingredients 2

Ingredients

2 slices fresh white bread
1 slice fresh white bread

Steps:

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.

SPICED PANKO BREAD CRUMBS

Spiced Panko Bread Crumbs image

Provided by Ming Tsai

Categories No-Cook Quick & Easy Spice

Yield Makes 4 cups; lasts 3 weeks, refrigerated

Number Of Ingredients 6

Ingredients

4 cups panko (Japanese bread crumbs)
2 tablespoons dried thyme
2 tablespoons dried basil
1 tablespoon powdered ginger
1 tablespoon coarsely ground black pepper
1 tablespoon ancho chile powder or regular chile powder

Steps:

In a medium bowl, combine all the ingredients and mix well. Use or store.

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