Best Homemade Panko Japanese Bread Crumbs Recipes
HOMEMADE PANKO (JAPANESE BREAD CRUMBS)
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
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
Provided by Ming Tsai
Categories No-Cook Quick & Easy Spice
Yield Makes 4 cups; lasts 3 weeks, refrigerated
Number Of Ingredients 6
Steps:
- In a medium bowl, combine all the ingredients and mix well. Use or store.
FRESH PANKO
Any white bread will do for making panko. An Asian chef swore that the best homemade panko came from Wonder Bread. The yield will vary according to how large you make your crumbs. Once cooled, crumbs may be stored in the freezer, in a resealable plastic bag for as long as several months.
Provided by Jess
Time 20m
Yield 20
Number Of Ingredients 1
Steps:
- Preheat an oven to 300 degrees F (150 degrees C).
- Push torn pieces of bread through the shredding disk of a food processor to make coarse crumbs. Spread the crumbs on a baking sheet.
- Bake in preheated oven until crumbs are dry but not toasted, 6 to 8 minutes. Shake the sheet twice during baking in order to evenly dry crumbs. Remove from the oven and cool completely.
Nutrition Facts : Calories 60.4 calories, Carbohydrate 11.5 g, Fat 0.7 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 0.2 g, Sodium 154.6 mg, Sugar 1 g
HOMEMADE PANKO BREAD CRUMBS
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
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.
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