What are panko bread crumbs?

Panko bread crumbs are a type of bread crumb that is made from Japanese white bread that has been baked without the crust. The bread is ground into coarse crumbs that are lighter and crispier than regular bread crumbs.

Here's what makes panko special:

* Larger, flake-like crumbs: This creates a light, airy texture that allows for a crispy coating on fried foods.

* Low moisture content: Panko absorbs less oil during frying, resulting in a lighter and crispier final product.

* Neutral flavor: Panko has a subtle flavor, allowing the flavors of the food being coated to shine through.

How are they used?

Panko breadcrumbs are often used in Japanese cuisine for:

* Breading fried foods: Chicken katsu, tonkatsu, fish cutlets, and other deep-fried items.

* Topping baked dishes: Adding a crunchy and flavorful topping to gratins, casseroles, and baked pasta dishes.

* Making crumb coatings for meat and vegetables: Creating a crispy, golden-brown coating on meats and vegetables before roasting or baking.

Where to find panko?

Panko breadcrumbs are readily available at most grocery stores, particularly in the Asian food aisle.

Tips for using panko:

* Don't over-pack the breading: Use a light hand when coating foods with panko, as overpacking can lead to a dense and soggy result.

* Refrigerate panko before using: This helps the crumbs stay crisp.

* Use fresh panko for the best results: Panko can become stale and lose its crispness over time.