Home Made Panko Bread Crumbs Recipe


Many people say to me “Japanese dishes are very healthy” But actually, we also have a lot of fried dishes. For example, Tempura, Katsu and Kara-age (Japanese style fried chicken). But they are not heavy in a stomach especially with home made batter and home made Panko bread crumbs. I am going to show you how to make  Panko. You can use any type of bread. White bread, wholewheat, any leftover bread will do. You never have to waste your dry bread again. Store them in an airtight container in the freezer.


Home Made Panko Bread Crumbs Recipe

Cook time: 5 mins


Any Bread (If the bread is very soft, leave few hours or over night)

White bread

Panko bread

Or wholemeal.


Cut or tear the a bread and put them in a mixer or blender and blend.


I quite like my Panko a little bit  coarse but if you like fine panko, let’s make a fine one.

If the crusts are hard, cut and blend those first.

Now they are ready to use. We call this Nama panko. Nama means fresh or no cook. If you prefer Dry panko, bake them in the oven at 150 degrees C until they are crispy, but do not add colour. Many Japanese and Restaurant prefer use Nama Panko. Because texture is light and will keep ingredients moist.

I keep them in a freezer bag and in a freezer.


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