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It is panko that makes a “tonkatsu”—the classic cutlet from Japan—so fluffy and crispy. Panko is the Asian equivalent of breadcrumbs. It is made from white bread without its rind. This makes the breadcrumbs airy and aromatic. Zenbu Panko Breadcrumbs can be used in Asian cuisine, but also in European cuisine. Experimenting is allowed!
Panko breadcrumbs are good for deep frying. The temperature of the oil should be 160-180°. Make sure to only fry smaller portions at a time so that the temperature does not drop. You can refine the finished panko mixture as you wish—whether with coconut flakes, sesame seeds or fresh herbs.
Panko, Japanese for “bread flour”, is relatively new compared to other ingredients in Japanese cuisine. It was not until the middle of the 19th century that breadcrumbs made from light bread without a rind were used for the first time in tempura dishes. Panko is thus emblematic of modern Japanese cuisine.
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