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A flaky, airy breadcrumb made by Hamaotome in Japan, known for their superior lightness, crispness and purity. They are crafted from specially baked crustless bread, ensuring a clean, delicate texture that enhances the crunch and absorbs less oil than conventional breadcrumbs.
Panko is commonly used in Japanese cuisine as a coating for deep-fried dishes like tonkatsu (breaded pork cutlet), ebi fry (fried shrimp) and katsu curry, unlike traditional breadcrumbs panko has no added seasonings or fillers, allowing it to seamlessly blend with a variety of flavours. It is also prized for its versatility; it can be used as a breading, topping or even a textural addition in recipes like meatballs or burgers.
As a crust for breading proteins and vegetables before frying, creating a crispy, airy outer layer.
Use as a topping for baked dishes such as macaroni and cheese to add a crunch.
Incorporate into meatballs or burgers to absorb moisture and act as a binding agent.
Mix with herbs, spices and cheese as a stuffing for vegetables.
Store in a cool, dry place, away from light.
Wheat flour, Fat, Yeast, Salt, Glucose, Soybean powder, leavening agents, C vitamin.
For allergens, see ingredients in bold above
Energy 1565 kJ (374 kcal), Total Fat 5g of which saturates 1.63g, Carbohydrate 70.4g of which sugars 2.34g, Protein 13.9g, Salt 1.25g
