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Kikkoman Panko Bread Crumbs, 8 oz, 2 Pack
$17.19
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Product Details
Japanese-style bread crumbs in a 2 pack of 8 oz boxes, aimed at anyone who fries, air-fries or oven-bakes a crisp coating often enough to run short halfway through a recipe.
Panko is a different article from ordinary crumbs, not a coarser grind of them. It is made from crustless white bread and comes out as large, oblong, airy flakes. A coating of them sits open instead of packing tight, so it takes on less oil and keeps its crunch well past the pan, including through reheating, where fine dry crumbs tend to soften.
This is the standard coating for tonkatsu and chicken cutlets, shrimp, and croquettes. It also works scattered over mac and cheese or a gratin for a browned top, and worked into meatballs, meatloaf or crab cakes as a binder that keeps them light.
Ingredients
Nutrition Information
| Servings per container | About 8 |
|---|---|
| Serving size | 1/2 cup (30g) |
| Calories | 110 |
| Total Fat | 0g (0% DV) |
| Saturated Fat | 0g (0% DV) |
| Trans Fat | 0g |
| Cholesterol | 0mg (0% DV) |
| Sodium | 35mg (2% DV) |
| Total Carbohydrate | 24g (9% DV) |
| Dietary Fiber | <1g (3% DV) |
| Total Sugars | 2g |
| Includes Added Sugars | <1g (1% DV) |
| Protein | 4g |
Allergen Information
Contains: wheat.
Manufacturers can change formulations at any time, so always read the physical label before consuming.
Manufacturers can change formulations at any time, so always read the physical label before consuming.
Kikkoman Panko Bread Crumbs, 8 oz, 2 Pack
$17.19
Questions About This Product
The things people actually want to know before they cook with it.
What is the difference between panko and regular bread crumbs?
Panko is made from a crustless loaf. The dough is baked by passing an electrical current through it rather than by radiant heat, so the loaf browns nowhere and has no crust at all. That crumb is then shredded into large, airy flakes instead of being ground into fine sand. The result is bigger, lighter and flakier than ordinary dried crumbs, and it does not pack down into a dense shell.
Can I substitute panko for regular bread crumbs one for one?
For coating and breading, yes, measure for measure by volume. Inside a mixture it needs adjusting, because panko is far less dense: a cup of panko weighs about 60 grams against roughly 108 grams for a cup of fine dried crumbs. So a cup of panko brings much less material and much more air, and in meatballs or a binder you may want to moisten it first rather than swap it blind.
Can you use panko in meatballs and meatloaf?
Yes, and Kikkoman recommends it as a binder for a lighter texture than ordinary crumbs give. Because panko is dry and open it will pull moisture out of the meat if added straight, so soak it first in milk or stock, roughly equal volumes of panko and liquid, and let it sit a few minutes until it turns to a paste before mixing it in. That is the same panade technique used with fresh bread.
How do I toast panko for a topping?
In a skillet over medium heat with about 1 tablespoon of butter or 2 teaspoons of oil per cup of panko, stirring often for 5 to 10 minutes until evenly golden. It browns unevenly if left alone, so keep it moving and pull it off the heat while it is still a shade lighter than you want. For a gratin or a baked pasta you can skip the pan and scatter the panko over the dish before it goes in the oven.
Why does panko stay crisp longer than regular bread crumbs?
The flakes are large and irregular, so a coating made from them sits as an open, ridged layer with air between the pieces rather than a tight sandy crust. Kikkoman states its panko retains less oil and coats without packing, and that it stays crispier and does not go greasy or soggy when reheated. The same open structure is why it keeps its crunch as a casserole topping.
Why is it called panko?
It is Japanese: pan means bread and ko means flour or powder, so panko is literally bread powder. Pan itself entered Japanese from the Portuguese pao, brought by traders in the sixteenth century.
Can I make panko at home?
You can approximate it but not reproduce it. Tear crustless white bread into coarse shreds rather than grinding it, spread it thin and dry it in a low oven until it is dry but still pale. What you cannot copy is the crustless, electrically baked loaf, so homemade flakes are less uniform, brown faster in the pan and lose their crunch sooner.
Do panko bread crumbs go bad?
They do not spoil in the way a fat-rich food does. The failure mode is moisture: panko is dry and porous, so an open bag takes up humidity from the air, the flakes soften and clump, and they will no longer crisp or brown properly. Keep the bag closed and dry, and judge them by whether they still feel light and rattle loose rather than by smell.
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