Panko flake appreciation thread

[Fuzz]

Those Japanese bread crumbs are awesome. I like to pound the chicken or pork really thin, coat in the panko in the traditional manor, then fry in peanut oil quickly. I do season the panko with whatever I think works best with what I'm making, tonight was thin pork, so I seasoned the flakes with salt, pepper, garlic and onion powder and chinese five spice.

Then I made a little dipping sauce out of oyster sauce and soy, with some fresh pepper and garlic. Rice on the side with roasted carrots (salt, pepper, butter, brown sugar and chinese five spice on the carrots)

Yummy.

[crim son]

1. I've seen them in recipes and at the grocery store.

What makes them different from regular bread crumbs? The price?

[Fuzz]

2. Crispy

Must try. :)

[crim son]

3. Will try! I've two Japanese cookbooks and several more

"international". Usually I make sushi and soup, but I'll do something with the crumbs. Crispy, hmmm? Man, I'm starving.

[philosophie_en_rose]

4. It's completely different.

Panko are flakes (not crumbs) of Shoku Pan, a kind of Japanese bread.

Panko is crispier and lighter than regular bread crumbs.

It is more expensive, I guess. But you don't need as much Panko as regular bread crumbs.

And it really makes a difference.