Despite its distinctive name, panko is simply a type of breadcrumb. The word panko is Japanese – “pan” means bread and “ko” means flour or powder. Authentic panko is always made from a special crustless white bread, rather than whole wheat bread, that is baked using an electric current.
The bread is ground into fine shards or flakes, then dried. It is used as a light, crisp breading in Japanese cuisine; panko breadcrumbs are also known as Japanese breadcrumbs.
A typical panko ingredient list includes wheat flour, yeast, oil, and salt. Panko is not gluten-free, but it is almost always vegan.
Panko vs. regular breadcrumbs
Most store-bought breadcrumbs are very similar to homemade ones: toasted bread that has been crumbled, sometimes with added seasonings.
Panko is a little different and can’t truly be made in a home kitchen. It comes from a very specific type of bread that produces flakes rather than crumbs, making it lighter, crispier, and airier than regular breadcrumbs. This gives panko its distinctive texture and helps it resist absorbing oil, making it a lighter coating for fried foods.
Uses for panko breadcrumbs
Because panko is lighter and flakier than regular breadcrumbs, it is perfect for coating fried foods. It absorbs less oil and fat, so the final result feels lighter than with a traditional breading.
Panko is also used as a crunchy topping for baked pasta gratins. It can be mixed into meatballs and veggie burgers as a binder, and it can also thicken soups and sauces (stir in one or two tablespoons at a time).
In short, panko breadcrumbs can be used in place of regular breadcrumbs in most recipes, including as a topping; for the best texture, toast them lightly first.
How to cook with panko
In most recipes, panko is used as a coating before frying or baking, as a crispy topping for baked dishes, or mixed with other ingredients as a binder.
Since panko originated in Japan, plenty of Japanese recipes feature this ingredient. Tonkatsu (Japanese fried pork cutlet) is a pork cutlet coated in panko and fried, while kaki fry (oysters), ebi fry (shrimp), and korokke (mashed potato croquettes) are all Japanese dishes breaded with panko and fried.
What do panko breadcrumbs taste like?
Panko has little to no flavor of its own; its appeal is all in the texture. Because panko comes in flakes rather than fine crumbs, it doesn’t clump like regular breadcrumbs, and it offers more surface area to crisp up during cooking. Panko will absorb the flavors of the other ingredients around it.
Where to buy panko breadcrumbs
You can find panko in many supermarkets these days, but the surest bet is an Asian grocery store. You can also find it here on Amazon.
How to store panko breadcrumbs
Store panko in an airtight container in a cool, dry, dark place, such as the pantry. Properly sealed, a package will keep for about two years.
