Japanese panko, (パン粉), is a breadcrumb coating recognisable by its irregular, airy flakes. It forms a light, crispy crust around food, less compact than the one produced with finely ground European breadcrumbs.
Panko is mainly used for tonkatsu, ebi fry, korokke and menchi katsu, but it also works well with chicken, fish, vegetables and tofu.
It should not be confused with flours for tempura or karaage: tempura uses a batter, karaage is generally coated with flour or starch, whereas panko forms a true layer of breadcrumbs.
Panko with fairly large flakes creates a generous, highly visible crust, well suited to cutlets, prawns and croquettes.
Finer panko adheres easily to smaller pieces and creates a more even coating.
Some products are already seasoned or spicy.
Most classic panko is made from wheat, but rice panko is also available. It is still a breadcrumb coating and should not be confused with Japanese rice flours.
First coat the food in flour, then in beaten egg, and finally in panko.
Press the flakes down lightly so that they adhere without crushing them.
Oil that is hot enough quickly sets the coating and prevents it from absorbing too much oil. Depending on the recipe, panko can also be browned in the oven or in a frying pan.
Our pork tonkatsu recipe explains this method step by step. Once the meat is cooked, Japanese tonkatsu sauces pair perfectly with it, bringing the fruity, spicy and slightly tangy flavour characteristic of the dish.
After opening, keep panko tightly sealed and protected from moisture to preserve its crispness.
