パン粉(こ)

ぱんこ
noun
breadcrumbs, panko
food
1. breadcrumbs, panko
Light, flaky breadcrumbs made from crustless bread, used for coating fried foods to create a crispy texture.
とんかつにはパン粉(こ)をつけます。
Tonkatsu is coated with breadcrumbs.
小麦粉(こむぎこ)、卵(たまご)、パン粉(こ)の順(じゅん)に衣(ころも)をつける。
Coat in order: flour, egg, then breadcrumbs.
Standard breading procedure for fried cutlets
パン粉(こ)をつけて揚(あ)げるとサクサクになる。
Coating with breadcrumbs and frying makes it crispy.
サクサク is the onomatopoeia for crispy texture

Japanese panko is coarser and airier than Western-style fine breadcrumbs, producing a crispier result; the word is now used in English too.

Etymology

パン (bread, from Portuguese 'pão') + 粉(こ) (powder/flour).

Usage

The standard coating order is 小麦粉(こむぎこ) (flour), then 卵(たまご) (egg), then パン粉(こ) (breadcrumbs), a process called 衣(ころも)をつける. Dishes coated this way include とんかつ (pork cutlet), エビフライ (fried shrimp), コロッケ (croquette), and 串(くし)カツ (deep-fried skewers).

Common expressions

  • パン粉(こ)をつける: to coat with breadcrumbs
  • パン粉(こ)をまぶす: to sprinkle/coat with breadcrumbs
general
Added 2026.1.14 21:48 · Revised 2026.9.23 21:25
04500/04926_panko