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Panko is the Asian equivalent of breadcrumbs and is made from white bread without the crust. It ensures particularly light and crispy breadcrumb coatings – essential for “tonkatsu”, the classic Japanese schnitzel. Zenbu panko breadcrumbs are ideal not just for authentic Asian dishes, but also for creative variations in European cuisine.
Panko breadcrumbs are ideal for deep frying. The oil temperature should be 160–180°. Make sure that you only fry small portions at a time so that the temperature does not drop. You can embellish the finished panko mixture to your liking – whether with coconut flakes, sesame seeds or fresh herbs.
Panko, Japanese for “bread flour”, is relatively young compared to other ingredients in Japanese cuisine. It was not until the mid-19th century that the breadcrumbs made from white bread without the crust were used for the first time in tempura dishes. This makes panko emblematic of modern Japanese cuisine.
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