Deliciously soft and endlessly versatile panko breadcrumbs are a Japanese staple that belongs in your kitchen.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 The Desire Company | 2021-11-17 17:30:12 |  3,219 Views |
How to Use Panko Breadcrumbs | Chef Sasha Sincic
Serious Mealtimes / Vicky Wasik
What’s a casserole without a lightly crunchy topping? Barely worth the oven space I’d say. Whether I’m making Crispy Baked Pasta with Mushrooms Sausage and Parmesan Cream Sauce or classic Baked Macaroni and Cheese I know I want to have some panko on hand.
What exactly is panko? As Mari Uyehara wrote in her guide to Japanese pantry staples these breadcrumbs get their snowflake-like fluffy texture from cooking in a special oven that passes an electric current through the raw dough generating internal heat rather than cooking it from the outside. The crumbs are beloved Mari says because “their enormous surface area creates longer-lasting crispy coatings on breaded and fried foods.” If you love tonkatsu you have panko to thank.
