Entrée

Tempura Shrimp

Gently blend Tempura batter mix (code 07230) with ice cold water. Do not over blend because some batter lumps are good as it will provide extra visual appearance to final product. Clean shrimp and dust with dry Upper Crust Tempura Batter mix. Then dip in prepared Tempura Batter and deep fry until done. For extra
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Sweet Coconut Shrimp (Video)

Coconut Shrimp
Dust butterflied Mexican White shrimp (26-30 ct size) in dry Coconut Batter mix (code 09230), then dip in prepared Coconut batter. Roll in Coconut Panko (code 03510) and deep fry at 350-375 degrees until done. Serve with a trio of dipping sauces – spicy pineapple marmalade, mango salsa, sweet and sour plum sauce.
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Broccoli with Crispy Buttered Panko

Steam broccoli in a dry white wine and vegetable stock. Melt butter in a saucepan and add Authentic Japanese Panko (code 01020), toss Panko until golden brown. Sprinkle Panko mixture on top of broccoli.
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Garlic-Almond String Beans with Crispy Panko

Sauté garlic in olive oil. Toss in string beans and cook until slightly tender. In a medium bowl combine Authentic Japanese Panko (code 01020) with melted butter and thinly sliced almonds. Place cooked string beans in baking dish; spoon panko mixture over the green beans and broil until panko is golden brown.  Add salt and
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Crispy Katsu

Pound chicken thigh, pork cutlet or beef cutlet to 1/4 inch thick. Mix granulated garlic, black pepper and seasoned salt to dry Tempura Batter mix (code 07230). Dredge protein in dry tempura batter mix then dip in prepared tempura batter made with water or beer and coat with Authentic Japanese Panko (code 01020). Deep fry
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Linguine with Panko and Red Peppers

Boil the pasta in salted water until al dente, drain. Drizzle olive oil over pasta and toss until well coated; set aside. In a large deep skillet heat olive oil, add Authentic Japanese Panko (code 01020) stirring constantly until golden, about 2 minutes. Transfer to a plate to cool. Sautee diced onions, garlic and red
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Pork & Shrimp Fritter

Mix 50% ground pork with 50% peeled shrimp pieces along with smashed bananas, minced garlic and diced plantains. Roll meat mixture into 1 oz balls, dip in egg wash, coat with Authentic Japanese Panko (code 01020) and deep fry until done. Serve as an appetizer or side dish with seafood or a pork cutlet.
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Goat Cheese Medallions

Slice Goat Cheese into medallions about 1 inch thick and about 1 inch in diameter. Dust goat cheese pucks in dry. Tempura Batter mix (code 07230). Dip in prepared Tempura Batter mix and roll in Authentic Japanese Panko (code 01020) coating generously. Deep fry at 375°F until golden brown. Serve as an appetizer or over
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Crunchy Vegetable Panko Topping (Video)

Green Beans with Crispy Panko
Sautee chopped onion and garlic in olive oil. Blend in Authentic Japanese Panko (code 01020). Cook until Panko is slightly browned approx. 2-5 minutes. Remove from heat and immediately sprinkle over any cooked vegetable item (broccoli, green beans, zucchini, etc). For a stronger flavor add Parmesan, Cotija or shredded Asiago cheeses to the Panko mixture
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Meatloaf – classic style

Blend ground beef with chopped shallots, Parmesan cheese, beaten eggs, pepper, oregano, thyme, rosemary, seasoned salt, half & half cream, tomato paste and Upper Crust Authentic Japanese Panko (code 00020). Blend well until all ingredients are moist. Place in loaf pan and bake at 350°F until done. For a different flavor instead of using beef
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