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Panko [PAHN-koh]
Japanese coarse bread crumbs
used for coating various foods for frying such as fish. There are two types,
"tan" made from both the bread and crust or "white" made from bread
with the crust removed. The resulting crumbs tend to be more light and airy than the
crumbs commonly used in American cooking.
Uses
Panko is frequently used for breadding fish and shellfish. They are also good on top of
vegetables or a casserole that benefits from a crunchy topping.
Storage
Normal shelf life unopened is at least one year. Once opened transfer any unused portion
to a resealable bag or any airtight container.
Where To Find
Panko has become so popular with chefs that many main stream grocery stores stock the
product. If you don't find it in your local grocery store then try any Asian market
that carries Japanese foods.
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Panko Recipe
Suggestions
Recipe suggestions include recipes for
shellfish, vegetables, chicken and even noodles. |
