Rusks "Panko"

by Editorial Staff

Panko is a crusty breading that is used in Japanese cuisine for deep-frying. Rusks “Panko” are made from white bread without a crust. Panko is larger than regular bread crumbs, lighter and fluffier. I want to tell you how to cook Panko crackers at home.

Summary

Prep Time	10 mins
Cook Time	25 mins
Course	Main Dish
Cuisine	Japanese

Ingredients

White bread – 300 g

Instructions

Let’s prepare the main ingredient for bread crumbs – white bread. In Japan, special bread without a crust is used to make rusks. In our case, a store or homemade bread is suitable. For the preparation of Panko crackers, it is advisable to use yesterday’s bread so that it does not crumble when slicing.
Take a knife and cut the crust from all sides of the bread.
Cut the crumb into small pieces.
Place the sliced bread in small portions in the bowl of a blender or food processor and pulverize lightly until crumbly. Shake the bowl occasionally to crumble the bread evenly.
Cover the baking sheet with parchment. Place bread crumbs on it in an even layer. Preheat the oven to the lowest possible temperature, about 80-100 degrees. Send the baking sheet to the oven. Open the door slightly. Dry the bread crumbs for 20-25 minutes. It may take longer depending on the characteristics of the oven. Stir occasionally to prevent the croutons from burning. They should not change color, but should remain white. After turning off the oven, leave the crackers in the oven with the door ajar for another hour.
Cool it down. Store panko in a container with a resealable lid.
Now you know how to make Panko crackers! Coarse, puffed breadcrumbs when deep-fried absorb less oil and result in a crisper crust. Delicious dishes for you!

Bon appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.