To make Homemade Panko Crumbs: Take 2 slices of Japanese Milk Bread, trim off the crusts and cut in half. Place in a ziplock bag and freeze until very firm, at least 4 hours. Using your hand grater - medium hole; grate the frozen bread using long strokes onto a wax paper sheet underneath. Spread the crumbs into a single layer and leave to dry overnight. (You can bake on a low 300 oven until crisped but not colored, about 5 minutes.) Store in an airtight container, no need to refrigerate. See: Recipe: Karen's Lemony Aioli Diping SauceThis recipe may not be reproduced without the consent of its author, Karen Sheer.