Panko Bread Japanese Crumbs 1kg
How is Panko made?
Panko is a type of breadcrumb originating from Japan, widely used in Japanese cuisine. Etymologically, the term "pan" means "bread," while "ko" can be translated as "crumbs" or "powder." Panko is produced using a traditional method that involves fresh bread being baked not in an oven but through electric current. The result is a bread with a soft crumb and no crust, which is then dried and broken into large flakes.
How to use Panko breadcrumbs in cooking?
Panko is a versatile breadcrumb that can be used to add a crispy texture to a variety of dishes. Here are some common ways to use Panko breadcrumbs in cooking:
Breading for meat and fish: Use Panko as a crispy coating for meat, chicken, fish, or seafood. Dip the meat or fish in flour, then in beaten eggs, and finally in Panko breadcrumbs before cooking.
Japanese-style shrimp: Coat peeled shrimp with seasoned Panko, then fry them until golden and crispy.
Croquettes and meatballs: Add Panko to mixtures of potatoes, ground meat, or vegetables to form croquettes or meatballs. Fry or bake them afterward.
Gratin topping: Sprinkle Panko on top of casseroles before baking to add a crispy layer. This works well with pasta, vegetable, or seafood gratins.
Fish topping: Use Panko as a crispy topping for oven-baked fish fillets. Mix it with herbs and spices for added flavor.
Roasted vegetables: Coat cut vegetables in seasoned Panko before roasting them in the oven for a crispy texture.
Crispy chicken wings: Bread chicken wings with Panko before frying or baking.
Vegetarian nuggets: Use Panko as a coating for vegetable or tofu nuggets, then bake or pan-fry them.
It's essential to note that Panko can brown more quickly than other types of breadcrumbs, so monitor the cooking process closely to prevent overcooking. By experimenting with different recipes, you can discover creative ways to incorporate this crispy breadcrumb into your cooking.