Entrée

Pistachio Halibut

Blend finely crushed pistachio nuts with Authentic Japanese Panko (code 01020) and pepper, and dill. If you spray the Panko with vegetable oil first the spices and crushed pistachios will stay mixed. Dust fish in flour then dip halibut in buttermilk then roll in Panko/pistachio mixture and pan fry until done.
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Milanesa

Pound pork or beef cutlet to 1/4 inch thick. Combine granulated garlic, black pepper & seasoned salt with all purpose flour and corn starch. Dredge cutlet in flour mixture, dip in egg and coat with Authentic Japanese Panko (code 01020). Deep fry at 350-375 degrees until done. Slice into 1 inch strips and serve with
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Baked Parmesan Halibut (Video)

Panko Parmesan Crusted Halibut
Blend Authentic Japanese Panko (code 01020) with minced garlic, Parmesan cheese, dry thyme, lemon pepper and olive oil to create a coarse crumb paste. Press panko mixture on top of halibut or another high quality firm white fish. Bake in 350 degree oven until done. Serve with lemon wedges.
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Pork & Asparagus Wrap with Crispy Panko

Wrap thin slices of pork around asparagus tops and secure with a toothpick. Then dust with dry Tempura Batter Mix (code 07230), shake off excess. Dip in prepared Tempura batter and roll in Authentic Panko (code 01020) and deep fry at 350-375 degrees until done. For more flavor blend onion powder, garlic powder and pepper
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Worlds Best Crispy Panko Chicken

Gently spray Authentic Japanese Panko (code 01020) with vegetable oil and mix in Parmesan cheese, pepper, and parsley; set aside. Add dry hot mustard and granulated garlic to tempura batter mix (code 07230). Roll chicken in the dry tempura mix and shake off excess. Dip chicken in prepared tempura batter and then coat with Panko
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Oyster Delight

Using fresh Pacific or Eastern Oyster dust with flour then dip in egg wash and roll in Authentic Japanese Panko (code 01020). Deep fry at 350-375°F until done. The oysters come out creamy inside and crunchy outside with the true flavor of the oyster coming through. Remember the Pacific oyster has a stronger flavor so
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Maryland style Crab Cakes

Mix cooked crab meat with diced celery, minced chives, mayonnaise, Dijon mustard, hot sauce (Tapatio), egg and Authentic Japanese Panko (code 01020). Gently blend until all ingredients are moist. Form into 2 oz crab cakes; dip into an egg wash and roll in Panko breadcrumbs gently pushing Panko into surface of the crab cake. Deep
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Baked Stuffed Shrimp w/ Crab

Blend Authentic Japanese Panko (code 01020) with minced garlic, Parmesan cheese, lemon pepper, shredded crab and olive oil (or melted butter) to create a coarse crumb paste. Spoon out Panko paste mixture and roll into a ball; gently press on top of extra large butterflied shrimp (10-12 ct. size). Bake until done. Serve with lemon
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Golden Breaded Shrimp (Video)

Classic Fried Shrimp
Add garlic powder, onion powder, salt and white pepper to Tempura Batter mix (code 07230). Wash, peel, devein and butterfly medium size shrimp (26-30 ct size). Dust shrimp with dry tempura batter mix, then dip in prepared tempura batter. Roll in Authentic Japanese Panko (code 01020). Deep fry at 350-375°F until done. Serve with a
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Broiled Crispy Shrimp

Spray vegetable oil on Authentic Japanese Panko (code 01020). Gently mix in salt, coarse ground black pepper, granulated garlic, oregano, Parmesan cheese and melted butter; set aside. Dip peeled shrimp (16-20 ct. size) in  beaten eggs then roll in seasoned Panko mixture; place on cookie sheet. Sprinkle with paprika and bake at 350 degrees until
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