Panko
Description
Panko is a variety of flaky breadcrumb used in Japanese cuisine as a crunchy coating for fried foods. Distinct from traditional breadcrumbs, Panko is made from bread baked by electrical current, resulting in large, airy flakes that give fried foods a light, crunchy texture. Panko's neutral flavor makes it an excellent coating for sweet and savory dishes alike, and it's revered by chefs worldwide for its ability to add a crispier edge than its Western counterparts.
Common uses
Panko is traditionally used in Japanese cooking for coating fried foods, providing a light, airy, and crispy texture. It is also increasingly popular in other cuisines for adding crunch to baked goods and as a topping for casseroles and gratins.
Nutritional value
Calories
Panko contains approximately 110 kcal per ounce (28 grams or 4 tablespoons).
Protein
Each ounce of Panko provides around 4 grams of protein.
Fat
Panko breadcrumbs contain about 0.5 grams of fat per ounce.
Carbohydrates
Carbohydrates are the primary macronutrient in Panko, with about 22 grams per ounce.
Vitamins
While not a significant source of vitamins, Panko may contain small amounts of B vitamins, depending on the bread used.
Minerals
Panko may contain trace amounts of minerals such as iron, which is often added to bread products.
Health benefits
The light and airy texture of Panko may result in less oil absorption during frying, potentially reducing overall calorie intake. However, moderation is key, as with any fried food.
Potential risks
As a processed carbohydrate, excessive consumption of Panko can contribute to weight gain. Individuals with gluten intolerance or celiac disease should also avoid Panko as it is made from wheat.
Common recipes
Panko is used as a coating for fried foods like chicken katsu, shrimp tempura, and crab cakes. It's also employed in meatballs and veggie patties to add texture.
Cooking methods
While most commonly used for frying, Panko can also be used in baking or as a crunchy topping for baked casseroles and au gratins.
Pairing with other ingredients
Panko pairs well with meats, seafood, and vegetables. It can also be seasoned with herbs, spices, cheese, or citrus zest to complement the dish's flavor profile.
Summary
Panko is a remarkably versatile ingredient that can be used to add a delightful crunch to a variety of dishes. Its unique texture and cooking properties make it a favorite in both Japanese cuisine and international recipes. When used in moderation, it can be part of a balanced diet.