Nama Panko: How to Make Fresh Panko Bread Crumbs
The traditional Japanese bread crumbs, “Panko (パン粉)” is an essential part of Japanese “Katsu (カツ)“dishes and has gained popularity in many countries in recent years.
Nama Panko (生パン粉)
Actually, Panko comes in 2 types; one is “Nama Panko (生パン粉)” made of white bread “Shokupan (食パン)” whose bread crumbs are fresh and contain some moisture.
The other is “Kanso Panko (乾燥パン粉)” made by drying Nama Panko whose breadcrumbs are coarse and large compared to traditional Western bread crumbs and are more common than Nama Panko.
Since Nama Panko is undried and fresh, the breadcrumbs are voluminous and can make the food coated with them more gorgeous. Besides, once Nama Panko is deep-fried in oil, the resulting texture becomes pleasantly crispy thanks to the moisture contained in the bread crumbs.
As a coating, Nama Panko is suitable for deep-fried dishes or “Agemono (揚げ物)” whose food materials are raw, such as Ebi Furai, Tonkatsu, and croquette, for the food with Nama Panko coating is slowly cooked through.
How to Make Nama Panko (Easy Recipe)
Actually, Nama Panko can be prepared easily at home. According to this Japanese recipe site, by tearing fresh white bread into bite-size pieces by hand and crushing with a blender until they become tiny pieces, you can effortlessly make it.
But the breadcrumbs don’t keep long, so they need to be used up as soon as possible.