Q: What are panko? Can I make my own at home?

A: Panko are large, flaky bread crumbs used in Japanese cooking; they're dried but not toasted. If you want to try making your own, remove the crusts from slices of white bread. Dry the bread on a baking sheet in a low oven (200°F.), turning it once to dry both sides evenly. Then rub the bread on a grater, or tear it into pieces and pulse it in a food processor. If the crumbs aren't completely dry, spread them on a baking sheet to finish drying in a low-heat oven, but don't let them brown. Wrap the bread crumbs well,  and store them in the freezer for up to four months.

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