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Panko

Pasta, noodles & bread · Crumbs & crackers

Panko

Japanese breadcrumbs made from crustless bread; large, airy flakes that fry exceptionally crisp.

Also called: japanese breadcrumbs

A kind of breadcrumbs

3 recipes with it

Photo: Safa.daneshvar, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Panko is made from crustless white bread, traditionally baked by electric current, and ground into coarse, jagged flakes before drying. The flakes are larger and airier than ordinary breadcrumbs, absorb less oil and stay crunchy. White panko is the standard; tan panko includes some crust.

How it’s used

  • Tonkatsu and chicken katsu
  • Ebi fry and croquettes (korokke)
  • Crunchy toppings for baked fish and gratins
  • Binding crab cakes

Characteristics

Texture
Light, flaky and crisp.
Sold as
dried
Cooking uses
Suitable for frying, Suitable for baking, Used for binding

Storage

Pantry-stable. Airtight in a dry place.

Diet, allergens and safety

Contains Wheat, Gluten. May contain Milk, Soy, Eggs — check the label.

  • Vegetarian
  • Vegan
  • Dairy-free (check label)
  • Egg-free (check label)
  • Gluten-free
  • Nut-free
  • Soy-free (check label)
  • Caffeine-free
  • Contains wheat and gluten; unsuitable for people with coeliac disease or a wheat allergy.
  • May contain milk, soy or egg.

Nutrition per 100 g

Energy
395 kcal
Protein
13.35 g
Carbohydrate
71.98 g
Fat
5.3 g
Fibre
4.5 g
Sugars
6.2 g

USDA FoodData Central: Bread, crumbs, dry, grated, plain (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Breadcrumbs — 1:1 by weight; coating will be finer and less crunchy.

Related ingredients

Recipes with panko

More crumbs & crackers