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How can I make Panko?

What would be the best bread to make panko with?

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  1. Real panko is made by a special process using a centrifuge.
    You can approximate it by getting good quality whole loaf white bread,trim off the crust,slicing it and let it sit uncovered for about an hour and use the shredding disc on the cuisinart.Then spread it out on a baking sheet and put it in the oven with the heat OFF to dry it out.
    Works pretty good

    24 Replies
    1. re: chameleonz

      if you do that, you are just making bread crumbs. i stumbled by accident (long story) on the closest thing i have found to real panko- believe it or not, just crunch up some corn chex (i put mine in a bag and smashed them with my hand. a rolling pin or side of a jar would work too) and use those. can't speak for fried 'cause i have not tried it, but when baked as a topping, they come out a lot like panko.

      1. re: jackie57

        But panko is bread crumbs (in Japanese, panko means bread powder).

        1. re: Kojima

          right, and panko simply cannot be made at home.

          1. re: hotoynoodle

            What are you smoking? Panko started out being made at home by Japanese wives to use for cooking. I make it at my house and it is better than the bought panko. I even use the cheapo bread from Wal-mart.

            Just LIGHTLY toast it, let it dry out in the oven without heat for an hour. Crumble it up and put it in a blender and spread on a cookie sheet to dried out more in the oven.

            1. re: pudytat

              Those sound like good crumbs
              but they also sound quite different than hefty hunked panko.

              http://chowhound.chow.com/topics/3640...

              1. re: FoodFuser

                Actually, original panko was bigger flakes than what comes in boxes today. When I make mine, it is much bigger than what you buy in the stores. When you make it, you can make it the size you like the best. The blender does not make it into a powder like you might think.

                Also, I forgot to say that you are suppose to remove the crust from the bread, but I leave mine on when I make it.

                1. re: pudytat

                  If your home method is repeatable, as are the industrial processes,
                  we'd love to some good links to a few good web references.

                  1. re: FoodFuser

                    I have been doing it for years. One loaf of bread lasts for months in the pantry in a zip-lock bag.

                    Here are a couple of links that are very similar to how I make it:
                    http://www.ehow.co.uk/how_7594178_mak...

                    http://www.reddit.com/r/Cooking/comme...

                    and a video of how it is made from start to finish in Japan:
                    http://www.youtube.com/watch?v=FY6nEK...
                    They do not use any electricity or microwaves on the bread, just an oven and a grater. The scale is large, but it is for mass production.

              2. re: pudytat

                those are just bread crumbs, no different than what an italian or french home-cook (or i) might make, but better because they are fresher than whatever crap you may buy at wal-mart. however, commercial panko is made with the batter stretched over a mesh basket and shot through with electrodes. it makes a much flakier product than anything you can achieve at home.

                no need to be rude.

                1. re: hotoynoodle

                  No, that is just one of the ways it is made. There are dozens of ways to make a product, but the end result is what everyone is looking for. Panko is nothing but bread crumbs. If you saw how doughnuts are made in a factory, you would think it is impossible to make them at home without all that machinery. Or cheese, or beer, or noodles.

                  No, panko has been made and will continue to be made at home by little old Japanese moms and grand-moms for a long time to come.

                  1. re: pudytat

                    No, sorry, you have made WalMart bread crumbs. Serviceable and possibly even good.

                    But not panko.

                    1. re: C. Hamster

                      Do you even know what Panko is?
                      Kimi wa Nihongin desuka?
                      あなたは日本のですか?
                      Panko MEANS "Bream Crumbs" in Japanese.
                      Panko is nothing BUT bread in real Japanese panko, nothing else.
                      PANKO IS BREAD CRUMBS!

                      If I go to the store and buy a frozen apple pie. Then I buy all the SAME ingredients and make one at home. I will have TWO apple pies. Not 1 apple pie and 1 object that looks, tastes, smells and feels like a pie but isn't.

                      If you ask any Japanese that cooks, the stuff you buy in the box (or bag) is not the real panko, the homemade stuff is. They will tell you that the store bought stuff is made to taste (actually homemade panko taste much better), feel, look and act like the homemade panko.

                      1. re: pudytat

                        I thought Panko was made with a certain type of bread, mainly found in Japan and not worldwide? And that the factory made Panko is raw dough shredded in a special centrifuge and baked later, in a way that cannot be duplicated at home? So I've been told.

                        1. re: coll

                          http://www.youtube.com/watch?v=FY6nEK...
                          This is a video of a Japanese company making panko. The only difference in the bread is that they use more salt in the dough to help it resist absorbing oil. I do not know if it is true or not though. I know when I use homemade panko, my tonkatsu breading soaks up the juices from the pork (or chicken) and not the oil it is frying in. It tastes more like part of the food as a whole and not just a covering to the food.

                          1. re: pudytat

                            I always wondering exactly how they make it, based on what I've been told (by a Panko manufacturer of course). Thanks for the link.

                            This wasn't the manufacturer that gave me the spiel, but similar story
                            http://www.youtube.com/watch?v=bCNU9T...
                            Apparently the bread is cooked using electric current rather than heat, so no crust develops.

                            1. re: coll

                              I was only the messenger when two years ago I answered this.
                              Read the darned link and incorporate the think
                              twixt the difference of breadcumbs and panko.

                              Heavily salted, to serve as an electrolyte,
                              then, in addition to induction
                              it is zapped in industrial microwaves;

                              Yep, them heavyweight loaves have heavyweight stoves
                              then blended to yield the strong crumb of the panko.

                              http://chowhound.chow.com/topics/3640...

                              1. re: FoodFuser

                                LOL, "crumb of the panko" That is like saying "Juice of the apple juice"

                                As stated many times now There are MANY ways to make Japanese bread crumbs (Panko) and if you read the site's link, they state "Our PANKO are produced by a process of..." I know of at least 4 different commercial ways to produce it and only two use induction cooking with salted dough.

                                1. re: pudytat

                                  I absolve you to go with your do of the dough
                                  and the breadth of dried bread that you want to call Panko.

                                  Carpe Crumbum.

                        2. re: pudytat

                          a closer analogy would be, i think, the difference between commecially-made and home-made. yes, kinda the same thing, but not. why do you insist it's the exact same thing, when clearly it isn't? no, not potatoes and parakeets as far as differences, but still not an identical product.

                          1. re: hotoynoodle

                            I think that everyone is missing the point. If you were Japanese, you wouldn't even be arguing about this. Every Japanese knows that the store bought stuff is the one that is NOT the real panko. Like how you can buy frozen pancakes and microwave them and call them pancakes, but they are not really the real thing when you put them beside homemade pancakes.

                            We even have panko making devices over here that you use sliced bread with:
                            http://www.auctiva.com/hostedimages/s...

                            What I am trying to tell everyone is that the store bought stuff is the imitation panko made to MIMIC real panko.

                            1. re: pudytat

                              I have not lived or visited Japan but I have no argument with your position pudytat. I can only assume there was panko before the industrialization of Japan. The problem is most of us here in the US have only used the commercial panko so have no frame of reference to other panko products. Thanks for trying to bring to light the fact that like most things commercially made there are homemade counter parts that in most cases are actually better. For the record, I can't make biscuits like the ones Pillsbury makes in the rolls.

                            2. re: hotoynoodle

                              grrrr... too late for an edit. this post was supposed to read "home-made and commercially-made pasta".

                  2. re: hotoynoodle

                    I hate to say this, but you are probably the next to be "voted off" the Isle Of Panko.

                2. re: jackie57

                  Coming in late to the game here, but Chex is a really BAD idea. Sorry, but there it is. Chex will quickly become soggy when used in cooking. It'll probably work well as a topping, but a topping only.

                  Besides, panko is actually cheaper at Walmart than Chex anyway. Just pointing that out.

              3. You'll likely buy the bread to try and make the panko, why not just buy the panko?

                5 Replies
                1. re: HaagenDazs

                  So, where do you buy Panko? That's my biggest question. I live near Lakeland, Florida, and would love to know where to go buy it! I have a salmon recipe waiting for me to try, usingl Panko and Wasabi Peas. I have the Peas, I need the Panko! Tell me where!

                  1. re: merrymary

                    I Just Need To Know How To Make Homemade Panko So I Can Try Making Menchi Katsu ^_^

                    1. re: merrymary

                      I have now seen Panko in just about every grocery store these days, and I live in a small town in PA. It is right with the bread crumbs.

                      1. re: merrymary

                        If you live near Lakeland then you have to have a Publix near by. They are based in Lakeland. Panko and washbi peas have gone mainstream and are usually found in most basic supermarkets.

                        1. re: merrymary

                          Since your post was about 8 months ago, I assume you have found Panko or given up, but I thought I'd reply anyway - I don't find Panko with the regular breadcrumbs at my grocery store, but with the asian foods. Good luck! (or, I hope it was good! LOL)

                      2. I've used the Pepperidge Farm White Bread for panko; just tear it in pieces and whirl it in your blender. It's easy.

                        9 Replies
                        1. re: Cynsa

                          You've made breadcrumbs but not panko. As chameleonz points out, panko is made by a special process that can't be replicated at home.

                          1. re: KTinNYC

                            in a pinch, this works as a substitute for a flaked crumb like Panko - it works better in the blender than in the food processor - and in small batches with a light touch.- it's not at all like a ground bread meal...and it works for tonkatsu.

                            1. re: Cynsa

                              if I may correct myself...this method does work better in a food processor, instead of the blender. sorry for the confusion.
                              - try small batches of torn bread (even Wonder bread will work)

                              1. re: Cynsa

                                I call that 'breadcrumbs'. That's my usual method for making breadcrumbs to be used fresh or toasted.

                                1. re: coconutz

                                  That's my method for bread crumbs too. It's not panko. With panko (made with huge heated drums) my understanding is that each crumb is kind of "exploded" . . . the heat from the drum makes the outside of each crumb very crispy and jagged . . . the hollowness gives it that extra snap. The suggestion of crunching up a breakfast cereal would give you a closer result IMO.

                            2. re: KTinNYC

                              Wrong.... I guess my grand mother in Japan has a special process machine hidden in her kitchen somewhere and does not show it when she makes panko at home????

                              1. re: pudytat

                                Panko, while in Japanese does mean essentially bread crumbs, Panko refers to the process the Japanese came up with to make the extremely crispy and light crumbs. And as I think I saw someone say, yes, it is an electric induction process. Heck pudytat, look at your own video you posted. Don't the dough pans as well as the cooking process and cooked product appear a little strange? Ya, that's because the cooking is done with electricity. Not simply heat. I bet if you could read the subtitles in that video it just might say as much. So yes, you are making bread crumbs. I'm sure they are good. But Panko refers to the process of using electricity to cook the dough which gives it it's flakiness. As for grandma, perhaps the term Panko got lost in translation.

                                1. re: cdaddy

                                  Imbedded this thread
                                  are answered the questions
                                  of production of crumbs
                                  revered as the Panko.

                                  1. re: cdaddy

                                    "As for grandma, perhaps the term Panko got lost in translation."

                                    quite possibly, the factory-electrocuted panko ends up being better panko, but to say that Japanese grannies got it wrong and ought not to go around using the term 'panko' is a bit much. i'm sure, though, that your expertise on Japanese cuisine, language and culture is much greater than that of the Japanese themselves...

                            3. Panko is made by electrical induction rather than by radiant/convective oven technique. Picture a dough, heavily salted to increase current conduction, with electrodes, electrocuted and microwaved at the same time..

                              http://sumimoto-vn.com/breadcrums.htm

                              This is not to say that we can't get good substitutable stiff crumbs with a biscotti technique from home bread, but panko is panko.

                              1. Or... give Rice Crispies a quick whirl in your food processor.

                                Seriously, try it.

                                1 Reply
                                1. re: shanagain

                                  I've been using ground Rice Krispies to coat my baked chicken breasts for years. It makes them Juicy, not dry. I coat them with a mayo/mustard coating, then roll them in the RK crumbs. They are great. Is this what Panko could be? That's what I'm looking for. I can't find it!