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Homemade Japanese panko breadcrumbs

Homemade Japanese Panko Breadcrumbs


  • Author: Yuto Omura
  • Total Time: 5 minutes
  • Yield: 4 portions 1x

Description

Two ways to make light and crispy Japanese panko breadcrumbs. Makes 100g panko (approx 1 cup) or enough for about 4 portions.


Ingredients

Scale
  • 1.5-2 thick slices of white bread (approx 50-70g per piece)

Instructions

Method 1 (Food Processor/Blender)

  1. Cut the bread into rough cubes.
  2. Place the cubes in the food processor / blender and blitz for a few seconds. (Don't blitz for too long or the panko will be too fine.)

Method 2 (freeze and grate)

  1. Cut the bread slices into 3-4 pieces and place them on a tray.
  2. Place the tray in the freezer for 2-3 hours or until the bread is completely frozen.
  3. Take one piece of bread from the freezer and grate using a grater with large holes.
  4. Repeat until all of the bread is grated into panko breadcrumbs.

Notes

Place leftover panko breadcrumbs in an airtight container for up to 1 month and defrost at room temperature before use.

  • Prep Time: 5 minutes
  • Category: Bread
  • Method: Blitzing / Grating
  • Cuisine: Japanese

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