Panko

Panko is a unique Japanese breadcrumb, prized for its crisp, light and airy texture that adds crunch and delicate flavour. Unlike traditional Western breadcrumbs, panko is made from crustless sandwich bread, which gives it its airy texture. Traditional panko is wheat-based, but a gluten-free rice-based alternative is available for those who are gluten intolerant or wish to avoid this protein.

An essential breading in Japanese cuisine

In Japanese cuisine, breading is widely used to enhance the taste and texture of dishes. Tonkatsu is a popular example, consisting of pork tenderloin breaded in panko and fried to a crispy, golden texture. Served with thinly sliced cabbage and a thick, sweet tonkatsu sauce, this dish is a staple of Japanese cuisine.

Panko is also used to make kakiage, tempura vegetable fritters, where breadcrumbs are mixed into the batter to give a unique texture. Kakiage can include a variety of vegetables, such as carrots, onions and green beans, and are often served with a light dipping sauce.

Finally, Korokke croquettes are another Japanese speciality made with Japanese breadcrumbs. Korokke are made with a potato and minced meat filling, coated in panko breadcrumbs and fried until crispy and golden.

Panko has spread around the world and is now used to bread a wide range of foods, providing a crunchy and tasty alternative to traditional breadcrumbs. It is often used in Western recipes, especially for breading chicken, fish or vegetables.