Panko breadcrumbs are usually available in a box in the ‘ethnic’ aisle in the supermarket, but as we eat a hugely international selection of food these days, the ‘Ethnic’ aisle should almost be a thing of the past.
In any case, I’m way too mean to buy breadcrumbs in a box, when I can make them myself with bread from my local bakery. It’s like my crouton recipe http://eatingforireland.com/recipe/homemade-croutons/ which isn’t a recipe at all..
Let’s have a go, and then you can make my Matsu Chicken recipe..
- A grater – a food processor is good for this, especially if you’re making a large quantity.
- a baking tray, or two
- Something in which to store your Panko breadcrumbs
- Crust-less bread – slightly stale. About 6 slices, all finely grated
- Heat the oven to 160 Fan
- Spread out the breadcrumbs onto the baking tray – roast for about 8 minutes.
- Take the tray out of the oven and move the crumbs around, for even baking.
- Return to the oven for another 5 minutes or so, until the crumbs are nicely tanned and very dry.
- Allow the crumbs to cool completely on the baking tray.
- Pack away in an air-tight container until you need them – they’ll be good for about 2 weeks, .
- Your local baker might actually do bags of their own fresh bread crumbs, so always ask. I hate grating bread (or grating anything to be honest), so I’m delighted if I find a bag of reputable crumbs to save me the bother.
- As you’re putting them away, make sure that the crumbs are very fine – break up any larger bits which might have slipped through.
- Of course you can freeze them too. If they’re frozen, just use them straight from the freezer – they don’t need to be defrosted.