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をつけます。
Tonkatsu is coated with breadcrumbs.
小麦粉、卵、パン粉の順に衣をつける。
Coat in order: flour, egg, then breadcrumbs.
Standard breading procedure for fried cutlets
パン粉をつけて揚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 distinctive for its light, flaky texture compared to Western-style fine breadcrumbs. The word combines パン (bread, from Portuguese 'pão') + 粉 (powder/flour).
Used in Japanese dishes like:
- とんかつ (pork cutlet)
- エビフライ (fried shrimp)
- コロッケ (croquette)
- 串カツ (deep-fried skewers)
Now popular worldwide as 'panko' for its superior crispiness.