Go Back
–+ servings
Japanese sandwich bread (left) can easily be turned into panko bread crumbs (right).
Print

Panko Breadcrumbs

Unearth the secret behind Japan's crispiest fried foods by learning how to make panko breadcrumbs in your own kitchen.
Course Ingredient
Cuisine Japanese
Keyword bread
Level Beginner
Main Ingredient Bread
Diet Low-Fat, Vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings
Calories 135kcal
Author Marc Matsumoto

Equipment

Ingredients

  • 200 grams Japanese sandwich bread (2 slices, 3 centimeters thick)
Grams + US Cups - US Standard

Instructions

  • Slice the crusts off of 200 grams Japanese sandwich bread and cut the bread into 1-inch (2.5 centimeter) cubes.
    200 grams Japanese sandwich bread
    Slicing crusts off sandwich bread to make panko.
  • Put the bread cubes in a food processor and pulse for 1-2 seconds at a time until the panko reaches your desired size. For course panko this will require 10-12 pulses.
    Making Panko bread crumbs in a food processor.
  • Use the panko fresh within a few days, or you can spread the bread crumbs out onto a parchment lined baking sheet and bake it in a 285°F (140°C) oven until it is dried out and crisp. Dehydrated panko can be stored in an airtight container in the refrigerator for up to one month.
    Japanese panko bread crumbs on a baking sheet.

Video

Nutrition

Calories: 135kcal | Carbohydrates: 25g | Protein: 5g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Sodium: 239mg | Potassium: 59mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Calcium: 106mg | Iron: 2mg