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Looking for your favorite Japanese Breadcrumb (Panko) Recipes

tompatshea Feb 27, 2008 10:36 AM

I just started using Japanese breadcrumbs (Panko) that I bought at a restaurant supply store and the product is great. Looking for recipes to try out. I know the standard use is as a coating for shrimp or fish but looking for the not so common ideas to experiment.

Please pass on your favorite recipe ideas. The more different the better. Thanks Tom

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  1. GourMel RE: tompatshea Feb 27, 2008 10:55 AM

    I make a wonderful vegetable rice cake side dish using panko that you might enjoy. Take about 2 cups of cooled, steamed medium grain rice and toss in about 1/2 cup frozen green peas, 3 tablespoons of hoisin sauce, 1 bunch of chopped chives, 2 diced garlic cloves, 2 large eggs and 3/4 cup panko. Season with salt and pepper to taste. Gently mix with a spatula to combine. Form into round cakes, about 1 inch thick and about 2 1/2 inches in diameter and dip into a shallow bowl of panko crumbs. Place rice cakes on a baking sheet in the refrigerator for 1/2 hour. Fry over medium high heat in vegetable oil in a saute' pan for 2 1/2 minutes on each side or until golden brown. They are delicious with miso-sake salmon filet, chicken - you name it! They're wonderful. Enjoy!

    1. j
      jazzy77 RE: tompatshea Feb 27, 2008 05:03 PM

      Fried green tomatoes....

      1. linguafood RE: tompatshea Feb 27, 2008 05:08 PM

        Well, since you only mentioned shrimp or fish.... it is totally awesome for Wiener Schnitzel (which I happen to make w/free-range chicken breast pounded nice and thin): flour, egg wash, panko -- off to the well-oiled and buttered pan. Crunchiness ensues.

        1. k
          kobetobiko RE: tompatshea Feb 27, 2008 05:37 PM

          The classic is of course pork chops or pork loin coated with panko, then served with curry and rice. The tweak to it is to use thin slices of pork and wrap around asparagus, then coat with panko and deep fry.

          Using panko to coat oysters (preferably the small creamy kinds) for frying is extremely declicious! The oysters become very creamy inside and crunchy outside - I am in heaven!

          Then there are the creamy croquettes, where you coat potato cakes, corn cakes, or crab cakes (Japanese style) with panko, and, what else? Fry!

          Another baked pasta dishes that use breadcrumbs for the top, you can use panko instead!

          A Cantonese new style dim sum dish I have tried is to have mango, shrimp, and mayo as filling of spring rolls, then coat with panko and fry.

          And they are excellent coating for fried tofu!

          1. soypower RE: tompatshea Feb 27, 2008 06:04 PM

            i love japanese potato croquettes...here's a recipe i've used successfully...


            i also add some finely chopped, stir-fried carrots and tiny pieces of jalapeno for an extra kick.

            1. lupaglupa RE: tompatshea Feb 28, 2008 06:02 AM

              Last weekend I used panko to coat asparagus spears that were then roasted in the oven. Very tasty.

              1. Dmnkly RE: tompatshea Feb 28, 2008 06:44 AM

                There's a salmon recipe in Vongerichten's Simple to Spectacular of which I'm quite fond. He toasts up panko in a saute pan with a ton of butter, some garlic and herbs, then uses it to top a salmon fillet and bakes it (served with a simple sauce of coconut milk, fish sauce and lime juice). A very simple use of panko that I enjoy quite a bit. Of course, the basic usage could be applied to anything.

                1 Reply
                1. re: Dmnkly
                  wolvesdream RE: Dmnkly Jun 16, 2008 08:05 AM

                  thanks for passing on this fabulous salmon recipe. a regular must now at our table

                2. soypower RE: tompatshea Feb 28, 2008 10:12 AM

                  a recipe from barefoot contessa show:

                  eli's asian salmon


                  love this one and i get many requests to make it...

                  1. g
                    ginnyhw RE: tompatshea Feb 29, 2008 12:27 PM

                    I use it in meatloaf - really love this Ming Tsai meatloaf


                    1 Reply
                    1. re: ginnyhw
                      coll RE: ginnyhw Mar 1, 2008 12:53 PM

                      Also excellent in meatballs, makes them very light.

                    2. h
                      HillJ RE: tompatshea Feb 29, 2008 03:12 PM

                      I pulse pistachio nuts to a semi fine crumb and add to equal parts panko crumbs.
                      To fish fillet that have marinated in buttermilk for 10 mins I dredge the fish through the crumb mixture and pan fry in a only slightly oiled pan.

                      This same nut/panko mixture mixed with dried thyme, rosemary & sage is also excellent coating for semi soft & soft cheese rolls served with veggies or fruit (like pear slices).

                      1. p
                        pengcast RE: tompatshea Mar 2, 2008 07:12 AM

                        I love panko in turkey burgers or meatballs because panko absorbs lots of the excess liquid and holds the burgers together so that you can actually flip them.

                        Also great on top of an apple crisp instead of oatmeal. I made a pear crisp with panko, called it tarte des poires and my guests were inpressed.

                        1. Boccone Dolce RE: tompatshea Mar 2, 2008 08:57 AM

                          Shhhhhh don't tell my Sicilian mother-in-law, but I make my eggplant parm with panko- and I spray with Pam and bake them on cookie sheets until crisp*- then sauce, cheese, layer and swoon......... they come out *SO* crisp, light and not a bit greasy...

                          *you have to flip them- I set the oven at 400 and don't go see a movie, stick close by they cook fast.

                          2 Replies
                          1. re: Boccone Dolce
                            Val RE: Boccone Dolce Mar 3, 2008 08:52 AM

                            Boccone, I assume you dip the slices in egg first, then into the panko? Will try it!

                            1. re: Val
                              Boccone Dolce RE: Val Mar 11, 2008 04:34 PM

                              Yes Val, egg (s&p) then into the panko. If you can bake them (flip once) you will be surprised how crispy they come out. It's the only way I make it now. I was laughing in Costco on Sunday- everything is "Panko Breaded" in the frozen food aisle!!! (OK not everything.........but lots!!)

                          2. l
                            LadyCook61 RE: tompatshea Mar 3, 2008 07:42 AM

                            chicken cutlet. I season the panko with Italian seasonings.

                            1. c
                              cburnsi RE: tompatshea Mar 3, 2008 09:08 AM

                              I like to dredge halibut fillets first in egg/milk and then in panko (mixed with parmesan and dried basil and parsley). Let it sit for 15 minutes or more and then pan fry. Yum!

                              1 Reply
                              1. re: cburnsi
                                dklipscomb RE: cburnsi Mar 3, 2008 09:36 AM

                                Agree with so many here-esp fried oysters-oh my! Also have used panko with chopped pecans for chicken or fish coating. And for fried chicken-using about 1 cup flour to 1/2 cup panko.

                              2. soypower RE: tompatshea Mar 12, 2008 01:57 AM

                                went to an old family friend's house the other day for dinner and he made ridiculously yummy, deep-fried softshell crabs two ways...

                                both seasoned w/ salt, pepper, rice vinegar and sake. then dipped in flour, then egg, then panko and fried till golden.

                                we ate half like tempura and dipped the crab in a mixture of wasabi and soysauce. other half was stir fried w/ garlic, dried hot peppers, green onion, soy sauce, vinegar and sugar. ate with brown rice and kimchee.

                                both were amazingly good.

                                1. d
                                  Dave O RE: tompatshea Mar 12, 2008 07:15 AM

                                  I like to coat these asian chicken and water chestnut patties in panko and then bake them.


                                  1. r
                                    RPMcMurphy RE: tompatshea Jun 16, 2008 09:08 AM

                                    boneless pork chop

                                    50/50 of panko and unsweatened coconut.

                                    dip in some coconut milk, bread with panko and coconut...a little oil in the pan and cook.

                                    here are some pictures..

                                    1. r
                                      RPMcMurphy RE: tompatshea Jun 16, 2008 09:11 AM

                                      also do it for chicken fingers.....


                                      1. v
                                        Val RE: tompatshea Jun 16, 2008 05:12 PM

                                        Wonder why I didn't post this sooner...maybe because fresh corn is hard to find in 99% of the nation except for Florida during the winter months...anyway...this one is really great and so appropriate for summer, Crisp Chipotle Shrimp with Corn and Scallions--have made it 3 times now and we like to add cayenne pepper to the chipotle:


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