Flour and Panko

Panko is a type of Japanese breadcrumb that is highly regarded for its light and crispy texture. Made from bread without crusts, panko creates a coarser texture compared to traditional breadcrumbs. Panko breadcrumbs are commonly used in Japanese cuisine and have gained popularity worldwide for their ability to create a crispy coating for fried foods.

Panko breadcrumbs are used in a variety of Asian dishes to provide a crispy and golden exterior. Some popular examples include:

Tonkatsu: A beloved Japanese dish featuring breaded and deep-fried pork cutlets, where panko breadcrumbs create a crispy coating.

Chicken katsu: Juicy chicken cutlets breaded with panko and fried until golden brown, often served with a flavorful curry sauce.

Karaage: Japanese-style fried chicken often made by marinating chicken pieces, coating them in panko breadcrumbs, and deep-frying to perfection.

Tempura: A classic Japanese dish where various vegetables and seafood are coated in a light batter, rolled in panko breadcrumbs, and deep-fried until crispy.

Crispy Asian-style fish or tofu: Panko breadcrumbs can be used to coat fish fillets or tofu, creating a delightful crunch when fried.

Panko-crusted shrimp: Succulent shrimp coated in panko breadcrumbs and fried until crispy, often served as an appetiser or part of a seafood dish.

These are just a few examples of how panko breadcrumbs are used in Asian cuisine to add a delightful crunch and texture to a wide range of dishes. There are plenty of creative ways in which you can use panko, for instance, we love adding it as a topping for our salads.