Panko Breadcrumbs

Standard breadcrumbs are made by grinding dried bread into a fine powder. Panko is made differently — the dough is cooked by electric current rather than baked, which produces a bread with no crust. That crustless bread is then shredded into long, irregular flakes and dried gently.

The result is a crumb that's much larger and more open than standard. When you fry with it, the larger surface area creates more crunch, absorbs less oil, and holds its texture longer. That's why katsu always uses panko. Ours contains three ingredients: flour, yeast, salt. Nothing else.