Panko Bread Crumbs
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Unrated
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Prep Time
5 mins
-
Total Time
5 mins
-
Servings
4
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Calories
135 kcal
-
Course
Condiments
-
Cuisine
Japanese
Panko Bread Crumbs
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Unearth the secret behind Japan's crispiest fried foods by learning how to make panko bread crumbs right in your own kitchen.
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Ingredients
- 200 grams Japanese sandwich bread (2 slices, 3 centimeters thick)
Instructions
- Slice the crusts off of 200 grams Japanese sandwich bread and cut the bread into 1-inch (2.5 centimeter) cubes.
- Put the bread cubes in a food processor and pulse for 1-2 seconds at a time until the panko reaches your desired size. For course panko this will require 10-12 pulses.
- Use the panko fresh within a few days, or you can spread the bread crumbs out onto a parchment lined baking sheet and bake it in a 285°F (140°C) oven until it is dried out and crisp. Dehydrated panko can be stored in an airtight container in the refrigerator for up to one month.
Nutrition Information
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Calories
135kcal
(7%)
Carbohydrates
25g
(8%)
Protein
5g
(10%)
Fat
2g
(3%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
0.4g
Trans Fat
0.01g
Sodium
239mg
(10%)
Potassium
59mg
(2%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1IU
(0%)
Calcium
106mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.01g | 1% |
| Sodium | 239mg | 10% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1IU | 0% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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