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Feb 27, 2008 10:36 AM

Looking for your favorite Japanese Breadcrumb (Panko) Recipes

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. 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. Fried green tomatoes....

      1. 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. 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. i love japanese potato'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.