What is panko?
Panko is Japanese breadcrumbs, but it is quite different from the regular breadcrumbs we are used to. Panko is made from crustless bread that is shredded into large, flaky crumbs. The result is a lighter, airier and much crispier coating than traditional breadcrumbs.
Why does food get crispier?
The secret lies in the structure. The large, irregular flakes have more surface area and absorb less oil than fine crumbs. That gives an airy, crunchy crust that stays crispy much longer. Panko also browns beautifully and evenly.
How to use panko
- Breading: Perfect for schnitzel, chicken fillets, fish and Japanese tonkatsu.
- Crispy topping: Sprinkle over gratins or pasta for a crunchy layer.
- Binder: Use in meatballs and patties for a lighter texture.
- Oven-baked: Toast panko in a little oil in the oven for a crispy topping without deep-frying.
The classic breading
For a perfect result, set up three stations: flour, beaten egg and panko. Dip the ingredient first in flour, then in egg, and finally in panko. Press the crumbs on lightly so they stick. That gives you an even, crispy crust every time.
Crispy without much oil
If you want crispy panko without deep-frying, you can toast the crumbs dry in a pan until golden before breading, or cook the dish in the oven with a little oil. Both methods give a delightfully crunchy crust with less fat.
Gluten-free alternatives
There is also gluten-free panko made from rice, so everyone can enjoy the crispy texture. It works the same way as regular panko in most dishes.
Find panko at FUDI
At FUDI you'll find panko alongside tonkatsu sauce, soy sauce and other Japanese staples. With panko in your pantry, you can lift everything from a weekday chicken fillet to an authentic Japanese tonkatsu — always with the crispy crust everyone loves.
You'll find all the varieties in our panko selection, along with the rest of the Japanese pantry.
