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How can I make Panko?

kugelthekid Jan 25, 2007 08:19 AM

What would be the best bread to make panko with?

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  1. c
    chameleonz RE: kugelthekid Jan 25, 2007 08:27 AM

    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
      jackie57 RE: chameleonz Sep 27, 2009 11:10 PM

      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
        Kojima RE: jackie57 Aug 12, 2010 07:10 AM

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

        1. re: Kojima
          hotoynoodle RE: Kojima Aug 12, 2010 07:35 AM

          right, and panko simply cannot be made at home.

          1. re: hotoynoodle
            pudytat RE: hotoynoodle Jan 31, 2011 06:32 AM

            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
              FoodFuser RE: pudytat Jan 31, 2011 06:49 AM

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


              1. re: FoodFuser
                pudytat RE: FoodFuser Jan 31, 2011 06:56 AM

                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
                  FoodFuser RE: pudytat Jan 31, 2011 07:08 AM

                  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
                    pudytat RE: FoodFuser Jan 31, 2011 07:43 AM

                    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:


                    and a video of how it is made from start to finish in Japan:
                    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
                hotoynoodle RE: pudytat Jan 31, 2011 07:25 AM

                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
                  pudytat RE: hotoynoodle Jan 31, 2011 07:51 AM

                  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
                    C. Hamster RE: pudytat Jan 31, 2011 08:08 AM

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

                    But not panko.

                    1. re: C. Hamster
                      pudytat RE: C. Hamster Jan 31, 2011 07:36 PM

                      Do you even know what Panko is?
                      Kimi wa Nihongin desuka?
                      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
                        coll RE: pudytat Feb 1, 2011 03:28 AM

                        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
                          pudytat RE: coll Feb 1, 2011 04:03 AM

                          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
                            coll RE: pudytat Feb 1, 2011 04:28 AM

                            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
                            Apparently the bread is cooked using electric current rather than heat, so no crust develops.

                            1. re: coll
                              FoodFuser RE: coll Feb 1, 2011 05:53 AM

                              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.


                              1. re: FoodFuser
                                pudytat RE: FoodFuser Feb 1, 2011 07:58 AM

                                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
                                  FoodFuser RE: pudytat Feb 1, 2011 10:51 AM

                                  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
                          hotoynoodle RE: pudytat Feb 1, 2011 12:25 PM

                          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
                            pudytat RE: hotoynoodle Feb 1, 2011 07:52 PM

                            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:

                            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
                              scubadoo97 RE: pudytat Feb 2, 2011 03:33 AM

                              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
                              hotoynoodle RE: hotoynoodle Feb 2, 2011 06:45 AM

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

                  2. re: hotoynoodle
                    RocketScientist RE: hotoynoodle Jan 15, 2012 01:49 PM

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

                2. re: jackie57
                  magnoliasouth RE: jackie57 Jan 10, 2012 04:25 PM

                  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. HaagenDazs RE: kugelthekid Jan 25, 2007 08:29 AM

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

                5 Replies
                1. re: HaagenDazs
                  merrymary RE: HaagenDazs Feb 23, 2007 05:36 PM

                  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
                    Lil_Devilboi RE: merrymary Dec 26, 2007 04:47 PM

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

                    1. re: merrymary
                      swf36d RE: merrymary Dec 27, 2007 02:50 PM

                      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
                        scubadoo97 RE: merrymary Dec 28, 2007 06:21 AM

                        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
                          teric762 RE: merrymary Aug 16, 2008 07:28 PM

                          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. Cynsa RE: kugelthekid Jan 25, 2007 09:17 AM

                        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
                          KTinNYC RE: Cynsa Jan 25, 2007 09:37 AM

                          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
                            Cynsa RE: KTinNYC Jan 25, 2007 09:46 AM

                            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
                              Cynsa RE: Cynsa Jan 25, 2007 06:02 PM

                              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
                                coconutz RE: Cynsa Jan 25, 2007 08:17 PM

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

                                1. re: coconutz
                                  cinnamon girl RE: coconutz Sep 28, 2009 12:19 AM

                                  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
                              pudytat RE: KTinNYC Jan 31, 2011 06:35 AM

                              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
                                cdaddy RE: pudytat Dec 8, 2011 12:33 AM

                                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
                                  FoodFuser RE: cdaddy Dec 8, 2011 07:41 AM

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

                                  1. re: cdaddy
                                    zeusbheld RE: cdaddy May 7, 2012 02:00 AM

                                    "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. FoodFuser RE: kugelthekid Jan 25, 2007 06:25 PM

                              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..


                              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. shanagain RE: kugelthekid Jan 25, 2007 08:25 PM

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

                                Seriously, try it.

                                1 Reply
                                1. re: shanagain
                                  merrymary RE: shanagain Feb 23, 2007 04:58 PM

                                  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!

                                2. l
                                  LoN RE: kugelthekid Feb 23, 2007 06:00 PM

                                  In Lakeland - Publix does carry them where they have breadcrumbs....I would definitely ask the grocer.....otherwise there is also a gourmet food and wine store called Watts for Dinner and he has them.....let me know if you need the addresses etc.

                                  1. hotoynoodle RE: kugelthekid Feb 23, 2007 06:40 PM

                                    rice krispies and wonder bread are no substitute for panko. it provides a light crispy crunch like nothing else.

                                    if you have no asian grocers or whole foods nearby, try:




                                    you can buy ANYTHING on the web, and usually get it in 48 hours or less.

                                    1. digkv RE: kugelthekid Feb 23, 2007 06:48 PM

                                      Good ol' Trader Joe's has them, if there is one near your house. They've gotten pretty common and I've seen them in just my regular local Albertsons.

                                      1. coll RE: kugelthekid Dec 28, 2007 05:07 AM

                                        I always thought Panko was made with a special Japanese bread that is unlike any American bread.

                                        4 Replies
                                        1. re: coll
                                          MakingSense RE: coll Dec 28, 2007 12:04 PM

                                          Not necessarily Japanese bread. There's a US patent # 4423078 for the production of the same type of bread. The bread is simply stretched while it's being baked to elongate the pores so the crumbs are uniformly splinter-shaped, rather than irregular like other breads. Some think that this makes for crispier fried foods. Full description:
                                          They're still breadcrumbs, although at least one manufacturer claims falsely that most American-style bread crumbs are actually crackercrumbs.
                                          Here's a video of how the bread is made, converted and shipped by a large company that packages panko under its own brand name as well as producing to specification for the food service industry. http://www.uppercrustent.com/default....

                                          1. re: MakingSense
                                            teric762 RE: MakingSense Aug 16, 2008 07:25 PM

                                            I went to the uppercrustent.com website, and fell in love. I have always wanted to branch out into Japanese/Chinese cuisine, and this website has what looks to be some very good recipes using their products. They also explained Panko crumbs in detail, and while one could probably use something homemade as a substitute, it wouldn't be the same as the genuine article. Thanks, MakingSense!

                                            1. re: MakingSense
                                              The Old Gal RE: MakingSense Aug 17, 2008 07:56 AM

                                              Read your freepatent link and it seems that panko are not "bread crumbs" but, instead, they are little, stretched, pieces of dough that have been baked to a point short of brown, therefore not very brittle.
                                              I suppose if you hired a large number of elves you could duplicate that process. With out the elves I don't think I would want to try it.

                                            2. re: coll
                                              Orchid64 RE: coll Mar 21, 2009 02:58 AM

                                              Sorry, but this isn't true. There's no such thing as "Japanese bread". The Japanese call bread "pan" because they got it from Portugal. All Japanese bread is some variation on bread in Europe.

                                            3. c
                                              cheesemonger RE: kugelthekid Dec 28, 2007 12:21 PM

                                              Another good panko substitue is saltines whizzed in the processor.

                                              1. s
                                                sarah j RE: kugelthekid Mar 20, 2009 09:19 PM

                                                I may be wrong but nothing I've found is as good as panko. I live in a fairly - um, blue collar town of only 4,000 people and we have it in our very small asian foods section - so there's hope for you! :)

                                                1 Reply
                                                1. re: sarah j
                                                  shanagain RE: sarah j Apr 22, 2009 08:54 AM

                                                  Things have changed a bit since this was posted two years ago. ;)

                                                2. FoodFuser RE: kugelthekid Feb 2, 2011 07:10 AM

                                                  Consider the plight of a singular shrimp
                                                  that's been dipped in the batter
                                                  but not yet been breaded.

                                                  I would rather have "ko" that is come from the "pan"
                                                  of crumbled and tumbled from industrial
                                                  electrolytic sources

                                                  But again there is always the backup
                                                  of things would be ;label breadcrumbs,

                                                  2 Replies
                                                  1. re: FoodFuser
                                                    lilgi RE: FoodFuser Feb 2, 2011 07:52 AM

                                                    I'll take mine with electrical currents too!

                                                    1. re: lilgi
                                                      FoodFuser RE: lilgi Feb 2, 2011 12:15 PM

                                                      I really do try to keep things pretty simple
                                                      though I enjoy the high heat of a broil
                                                      and also the heaat of steak blasted from rare.

                                                      The angular crustiness with whtch they becrust us
                                                      are parts of the piece of the of the puzzle of panko.

                                                  2. r
                                                    RocketScientist RE: kugelthekid Jan 15, 2012 01:41 PM

                                                    The perfect panko crumbs?

                                                    In order to attempt to duplicate those expensive panko crumbs, I tasted them right out of the box. My first impression was saltine crackers. I tasted them again and came to the conclusion that the flavor resembles "water crackers." I did not taste salt nor baking soda nor baking powder in the panko.

                                                    I would suppose either buying water crackers and proceeding to grind them in a food processor until they get to a consistency of the commercially made panko crumbs or a website I found to make water crackers yourself at:


                                                    If you find a better recipe, terrific! But beware of the recipes that add spices and tell you to cook to a golden color. Panko is pure white, so bake them at a low heat for a longer period of time; perhaps 200 degrees F.

                                                    I have not tried this as of date, but I plan to very soon. If someone else tries this, please let me know if it works out. Thanks.

                                                    And to the poster that is smoking something that inhibits curiosity, ingenuity and the strive to invent, remember... when there is a will, there is a way. : )

                                                    1. l
                                                      loudor RE: kugelthekid Sep 8, 2012 12:00 PM

                                                      I found this whole thing amusing. Where I live, it would be necessary to ride a bus for 3 hours to get to a store that MIGHT have panko crumbs. Most of the Americanized dishes I make I use a lot of substitutes. I will try some of the ideas here to make my own version of Panko. and I might even call it whatever I like. thank you all for your help and suggestions

                                                      1 Reply
                                                      1. re: loudor
                                                        josephlapusata RE: loudor Sep 8, 2012 03:11 PM

                                                        Amazon.com get the honey panko. you will never look back.

                                                        Shirakiku - Honey Panko 10.58 Oz.

                                                        You can get them at Asian markets. I have not seen them in any og the regular grocery stores.

                                                      2. s
                                                        sarafinadh RE: kugelthekid Nov 6, 2012 10:51 AM

                                                        I like a good pugaliese style loaf. A few days into 'stale' improves the shredding quality. Slice it as thin as you are able and then shred lightly with your fingers. Triming the crusts off makes the bread easier to shred. You could dry them in a low oven, or even with just the light on.

                                                        I don't get all the drama. My nona would roll in her grave if I bought bread crumbs. She taught me how to make my own. A bread board that catches the crumbs when you slice your bread makes a nice fine crumb. An immersion blender will work as well but you need to make a cover to keep it from spraying out all over. Dry slices in the food processor makes a range, depending on how fine you want it.

                                                        But when I want a breadcrumb with the large open airyness of the japanese style bread crumb, I slice and shred by hand.

                                                        It's not rocket science. It's breadcrumbs...

                                                        1. r
                                                          regentnox RE: kugelthekid Apr 26, 2014 11:07 AM

                                                          Hopefully This issue has been resolved.
                                                          Panko Breadcrumbs are breadcrumbs.
                                                          The electric current cooking method is purely to eliminate the crust from the bread.
                                                          The shape of the panko breadcrumbs are due to the bread being slightly dried then shredded, not ground.
                                                          To make panko breadcrumbs at home, take some stale bread, remove the crust, shred it using a food processor with the shredder attachment, and dry it in the oven for 5-8 minutes.

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