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Japanese breadcrumbs, known as panko, are popular throughout Asia, and thought to be lighter and fluffier than European breadcrumbs – likely because bread crusts are not used to make panko – giving finished dishes a distinctive, airy crunch, thanks to the fact that panko does not absorb as much oil as ordinary breadcrumbs . Panko is a crucial ingredient for the popular tonkatsu (breaded pork cutlet), and can be used to coat chicken, fish and vegetables before frying. Panko is also a great binging agent for fishcakes.
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