Panko (Japanese breadcrumbs)

パン粉 / panko

Flavor and role

Japanese breadcrumbs made from crustless white bread, coarsely crumbled and dried. They absorb less oil and turn very crisp.

Typical dishes and uses

Tonkatsu, croquettes, fried shrimp, gratin topping, toasted breadcrumbs served with feijoada.

Substitutes

Regular dried breadcrumbs 1:1 (less crisp); or tear white bread into small pieces and dry them.

Storage

Keep sealed 3-6 months at room temperature, 1 year frozen. They go soggy in humidity, so always keep them sealed.

Main countries

Japan

Used in this book

Katsudon (Pork Cutlet and Egg Rice Bowl)Swedish Meatballs (Köttbullar) with Cream GravyTonkatsu (Japanese Pork Cutlet)Two-Garlic Aglio Olio with Lemon PangrattatoThai Red Curry Coconut AlbóndigasAlbóndigas Bravas TraybakeBangers and Mash Croquettes with Onion Gravy DipPotato-dough chicken thigh coxinha with a cream cheese heartGochujang chicken and mozzarella coxinha (Korean dakgalbi style)Feijoada Croquettes with Kale and BaconCrisp-Crusted Fish Burger with Minty Pea SmashJambalaya Arancini with Cajun RémouladeJerk Chicken Puff Patties with Mango-Lime DipKabsa Arancini with Daqqus DipThick-Cut Katsudon with Fresh DashiChicken Katsu Parmigiana DonKatsudon SandoMozzarella Kimchi Fried Rice CroquettesGochujang köfte lettuce wraps (ssam)Crispy Koshari Bites with Daqqa Tomato DipGruyère and Aged Cheddar Mac with Crispy PankoLazy Nikujaga Croquette Bowl with Crunchy PankoCrispy Chorizo Paella BitesCrispy Plov Rice Balls with CheeseEggplant Katsu Sabich SandoSchnitzel Katsu CurrySchnitzel Bites with Lemon-Caper DipStjerneskud (Danish 'Shooting Star' Smørrebrød)Cheesy Stamppot Croquette CakesRestaurant-Style Köttbullar PlateGochujang Rosé Cream Meatball Rice BowlSwedish Meatball Pasta BakeSweet and Sour Pork Katsu SandoThieb Arancini with Rof Fish and Tamarind-Chilli MayoThick-Cut Rosu Katsu, Double-FriedTonkatsu ParmigianaCheese Katsu Onigirazu

Updated 2026-10-10