Panko

Panko are Japanese-style breadcrumbs. They are made from white bread without crusts, baked so it stays pale, and ground into large, airy flakes rather than fine crumbs. Because the flakes are bigger and drier, they fry up crisper, stay crisp longer and soak up less oil than ordinary breadcrumbs.

How to use it

To bread food for frying:

1. Pat the food dry. Set up three plates: seasoned flour, beaten egg and panko.
2. Dust the food with flour, dip it in egg and let the extra drip off.
3. Press it into the panko so the flakes stick on all sides.
4. Deep-fry at 170 to 180°C (340 to 355°F) or shallow-fry in about 1 cm (½ inch) of oil until golden brown.

This is how tonkatsu (pork cutlet), chicken katsu and fried shrimp are made. Panko also works as:

• A crisp topping for mac and cheese, gratins and baked fish. Toss with melted butter or oil first so it browns.
• A binder in meatballs and burgers, where it keeps them tender.
• A crunchy garnish. Toast it in a dry pan, stirring, until golden, then season with salt, herbs or lemon zest.

Substitutes

• Make your own: pulse crustless white bread into coarse crumbs, spread them on a baking sheet and dry them at 150°C (300°F) for 10 to 15 minutes, without letting them brown.
• Coarse dried breadcrumbs. They are denser, so the coating is harder and less light.
• Crushed cornflakes or crackers, for a crunchy coating.

How to store it

Keep it sealed in a cool, dry cupboard. Once opened, use it within a few months, or freeze it to keep it fresh longer. Stale panko smells flat or rancid.

Common mistakes

• Baking panko-crusted food without fat. It stays pale and dry. Spray or toss with oil.
• Frying at too low a heat. The coating soaks up oil and goes soggy.

Panko is made from wheat bread, so it contains gluten. Gluten-free versions are made from rice and are easy to find.