HOMEMADE PANKO BREAD CRUMBS
Homemade Panko breadcrumbs are so easy to make. Stored in an air-tight container, these stay fresh for about 90 days.
Provided by Stephanie Manley
Categories Main Course
Time 15m
Number Of Ingredients 1
Steps:
- Preheat the oven to 350°F (150°C).
- Remove crust from bread.
- Grate bread by hand or pulse 1 to 2 times in a food processor.
- Place bread onto a baking sheet lined with parchment paper.
- Bake for 5 to 7 minutes. Be extra careful not to let the panko brown.
- Remove Panko bread crumbs from the oven. Let cool and store in glass jars.
Nutrition Facts : Calories 206 kcal, Carbohydrate 38 g, Protein 7 g, Fat 2 g, Sodium 382 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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.
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.
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
HOW TO MAKE PANKO BREAD CRUMBS
How to Make Panko Bread Crumbs. If you're tired of buying tiny boxes of panko breadcrumbs, learn how to bake your own. To get panko's distinctive crunchy texture, start by using crustless bread. Shred the bread into coarse, flaky pieces...
Provided by wikiHow
Categories Breads
Number Of Ingredients 1
Steps:
- Preheat the oven to 250 °F (121 °C) and get out a rimmed baking sheet. Set 1 to 2 rimmed baking sheets on your work surface. It's important to use a rimmed sheet so the breadcrumbs won't slide off of the sheet when you put them in and take them out of the oven.
- Cut a crustless loaf of bread into 3 to 4 strips. If you don't have crustless bread, use a sharp serrated knife to trim off and discard the crusts. Place your crustless bread on a cutting board, cut it into slices, and cut each slice into 3 to 4 strips. You can cut them lengthwise or horizontally. While white panko is traditionally made with crustless bread, you can leave the crust on to create tan panko.
- Shred the bread in a food processor to make large flakes. Put the shredding disc on your food processor and turn the machine on. Slowly put the strips of crustless bread into the machine. This should make big flakes of breadcrumbs. If you don't have a food processor, grate the bread against the coarse side of a box grater or pulse it 1 to 2 times in a blender.
- Spread the breadcrumbs on the rimmed baking sheet. If it looks as though the breadcrumbs will be more than 1⁄2 inch (1.3 cm) thick on 1 sheet, divide them between 2 sheets. Keeping the breadcrumbs in an even layer will ensure that the panko becomes crispy as it bakes.
- Bake the panko breadcrumbs for 20 to 30 minutes. Put the rimmed baking sheet in the preheated oven and cook it until the panko becomes crispy. Use a spoon or spatula to stir the breadcrumbs every 5 minutes as they bake. Stirring the panko frequently will prevent it from browning. The panko should become crunchy, but remain pale in color.
- Cool the panko breadcrumbs. Remove the rimmed baking sheet from the oven and set it on a wire rack. Let the panko cool completely before you use it or store it. If you store the panko before it's finished cooling, the moisture in the breadcrumbs will cause them to spoil faster. It will probably take at least 1 hour for the breadcrumbs to cool. They'll continue to dry as they cool.
SALMON WITH JAPANESE PANKO BREADCRUMBS
Large Salmon, Japanese Panko Breadcrumbs and Tasty Seasoning.
Provided by Annie1996
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat your oven to 200C and then lay out the salmon on a large backing tray coated with foil or greaseproof paper.
- Mix together the finely chopped herbs and the lemon and lime juices in a bowl.
- With a brush, spatula or spoon, evenly apply a thin layer of the mixture to the bare fish, making sure the ends are coated.
- To make the panko breadcrumb seasoning, put the panko breadcrumbs into a mixing bowl.
- Sprinkle a small amount of oil on to them so that the other ingredients stick to them well.
- Put in the Basil and Mint and begin mixing the breadcrumbs with a spoon, making sure the herbs are spread across the mixture.
- Add the fresh Dill, Tarragon and Lemon Juice and continue to mix.
- After mixing, dice the garlic and add it to the breadcrumb mixture. Then mix it again until you start smelling a slight fragrance of garlic from the bowl.
- Dice the onion into small to medium chunks and add them to the mixture. Mix the breadcrumbed mixture until onions are evenly mixed in.
- Apply your breadcrumbs to the garnished fish, making sure it is mostly covered and the mix is evenly applied to the fish.
- Place the breaded fish into the oven for 15-20 minutes until the edges are slightly browning.
- Serve with minted roast potatoes and boiled carrots.
PANKO CRUSTED TILAPIA
Panko is a Japanese bread crumb, coarser than regular breadcrumbs. It makes a delicious crunchy coating for baked tilapia that is lightly seasoned with butter and lemon.
Provided by Kizzikate
Categories Tilapia
Time 22m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375%. Spray a baking pan lightly with cooking oil.
- In a shallow dish, combine melted margarine, garlic powder, and lemon juice. In a separate shallow dish, combine panko and Old Bay seasoning.
- Dip each filet in butter mixture, then roll well in the panko mixture. Place filets in a single layer onto prepared pan.
- Press any remaining panko mixture onto tops of filets.
- Bake 12-14 minutes, until flaky. Serve with lemon wedges.
Nutrition Facts : Calories 260.4, Fat 10.7, SaturatedFat 2.5, Cholesterol 62.5, Sodium 285.7, Carbohydrate 13.5, Fiber 0.8, Sugar 1.2, Protein 27.6
UNCLE BILL'S HOMEMADE PANKO STYLE BREAD CRUMBS
I found it difficult to find Panko Bread Crumbs and decided to make my own. The bread crumbs turned out very similar to the store bought Japanese Panko. This recipe is easy to make and has all the tastes for a coarse bread crumb.
Provided by William Uncle Bill
Categories < 30 Mins
Time 21m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 300°F.
- Cut the bread into pieces that will go through the tube on a food processor.
- Using the food processor with a shredding disk, push the bread pieces through the tube to make coarse bread crumbs.
- Transfer the crumbs to a large mixing bowl.
- Sprinkle with seasoning salt, granulated garlic powder and Beau Monde seasoning; toss well to coat.
- Transfer the coated bread crumbs to parchment lined baking sheets and spread to thin layers.
- Bake in preheated 300 F oven for 6 minutes or until bread crumbs are dry, but not toasted, Stir the bread crumbs at least once during baking time. Do not let crumbs brown, they should still be just off white in color.
- Turn oven off, open the oven door for about 10 minutes to cool slightly and leave the bread crumbs in the oven to further dry for at least 1/2 hour.
- Remove from oven and let cool completely.
- Store the crumbs in a container with lid or you may freeze them in zip-lok bags or vacuum seal bags. They will last for several months.
- Do not forget to label and date the containers.
- Use these crumbs on recipes that call for bread crumbs.
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10 BEST SUBSTITUTES FOR PANKO - SUBSTITUTE COOKING
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- Crushed tortilla chips. Using crushed tortilla chips instead of Japanese panko can always save your recipe. Depending on the size of your chips, you might not even have to crush them so, use your own judgment in this matter.
- Toasted shredded bread. Toasted shredded bread is another option to use instead of panko. You will have to toast your bread at home and shred it yourself in the size you want but you will obtain a perfect substitute for panko in just a few minutes.
- Crushed pretzels. If you have pretzels, know that you can also use them instead of panko. They come in all shapes and sizes and they tend to have different flavors as well.
- Crushed dry stuffing mix. You most likely have some stuffing mix in your house that you use for your crusty chicken, beef, or even your veggies. If you don’t have such a mix, you can still find it easily at the first supermarket you go to.
- Crushed potato chips. The variety of potato chips that you will find on the market is wide and you can even make your own potato chips at home. If you use purchased potato chips, you can use them right from the bag by just crushing them into the size you need.
- Cornflakes. Plain cornflakes can also taste great in any dish that asks for panko and you can use them right as they come. It is recommended to use cornflakes instead of panko on top of dry dishes since they will get mushy fairly fast.
- Matzo meal. Matzo meal is a traditional Jewish side dish, made of unleavened bread. You can grind the matzo meal and use it as a great topping to baked dishes or soups and stews.
- Crushed melba toasts. Melba toasts are basically toasted slices of bread but they are originally toasted on a grill and on both sides of each slice. You can find it easily in stores and cut it in the size you want.
- Cracker crumbs. Crackers come in different sizes and flavors as well. However, if you look for a panko substitute, you will need plain crackers or salty crackers.
- Rice Krispies. Rice Krispies could substitute panko or any crackers in your recipes and they are extremely tasty. As a matter of fact, some people prefer Rice Krispies over panko.
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