Coarse breadcrumbs used in Japanese cooking.
coarse Japanese bread crumbs
PAHN-koh] Bread crumbs used in Japanese cooking for coating fried foods. They`re coarser than those normally used in the United States and create a deliciously crunchy crust. Panko is sold in Asian markets.
These Japanese breadcrumbs are coarse dried breadcrumbs which give a very crips coating to fried foods. Available from Asian food stores; substitute day-old breadcrumbs.
Japanese dehydrated bread crumbs with a coarser texture than regular bread crumbs. Available at most supermarkets or oriental groceries. To make panko, use white bread and make coarse crumbs in the blender. Then dry crumbs slightly in the oven.
Also known as Japanese breadcrumbs; coarse dry white breadcrumbs used for breading rellenos and other fried foods; similar to untoasted coconut in appearance; provides a nuttier, crispier crust than regular breadcrumbs; found in Asian markets and many grocery stores; ordinary breadcrumbs may be substituted if necessary.
Panko is a variety of breadcrumb used in Japanese cuisine as a crunchy, coating for fried foods such as tonkatsu. Panko is made from wheat bread, but it has a crisper, airier texture than most types of breading found in Western cuisine. Outside Japan, it is becoming more popular for use in Asian and non-Asian dishes, and is often available in Asian markets or specialty stores.