Homemade Panko Japanese Bread Crumbs Recipes

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

• Ingredients

Provided by Ming Tsai

Categories     No-Cook     Quick & Easy     Spice

Yield Makes 4 cups; lasts 3 weeks, refrigerated

Number Of Ingredients 6

• Ingredients

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

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

• Ingredients

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

• Ingredients