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         Homemade Panko - Japanese Breadcrumbs



The best panko comes from Japan, but try this homemade version. It's in the same league.

Try using panko instead of regular breadcrumbs when making Bison Meatballs.









Pictured are the finished panko breadcrumbs. They are larger and crunchier than regular breadcrumbs.

When making your own, be sure to avoid browning them while baking.
        Ingredients
1
 large loaf of day old French style bread (700g)
        Directions

Cut the day old bread into one inch thick slices. Remove the crusts and cut into 1 inch cubes.

Using a food processor, process the bread cubes in batches at high and pulsing speeds until the cubes become coarse crumbs.

Spread the crumbs evenly over two large baking pans.

Bake in a preheated 300F oven for 4 minutes, agitate the pans, and bake for another 4 minutes. Do not allow the breadcrumbs to brown.

Once removed from the oven, allow the breadcrumbs to cool in their pans for at least an hour. Breadcrumbs must be completely dry to the touch before being stored at room temperature in an air-tight container.

Will keep for several weeks. Yield from a 700g French loaf is about 4 cups.