Upper Crust Enterprises, Inc. shares the history, making and uses for their traditional Japanese Panko Breadcrumbs and Tempura Batter Mix. Chapters: History of Panko, Our Process, Who is Upper Crust, Menu Applications. Learn how to make: Chicken Katsu or Tonkatsu, Award-Winning Onion Rings, and Top Crusted Crispy Baked Chicken or Fish.
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To your favorite Mac & Cheese recipe, add additional melted Jack cheese & cheddar cheese, apple juice, and sour cream. Add ½-inch slices of chicken-apple sausage, mustard powder, cayenne pepper blending well. Blend melted butter into Authentic Panko (code 01020) until moist. Spoon Mac & Cheese blend into a baking pan and top with Panko/butter
Blend Italian seasoning, garlic and white pepper into Authentic Japanese Panko (code 01020) or use Italian Style Seasoned Panko (code 03310). Spray Panko with oil to help the spices stick to the Panko. Cut a Mozzarella loaf into triangle shapes about 1/4 inch thick. Dip Mozzarella triangles into beaten eggs, then dust in flour, then
Blend cooked scrambled eggs and diced spam together. Spoon egg-spam mixture into mashed potatoes and roll mashed potatoes around filling until the filling is hidden inside the mashed potato. Dip stuffed potato roll into egg wash and then Authentic Japanese Panko (code 01020). Deep fry until golden brown. Coated croquettes can be pre-staged and stored
Blend Italian seasonings, garlic powder, red pepper and Parmesan with Authentic Japanese Panko (code 01020). If you spray the Panko with vegetable oil the spices and Parmesan will stay well mixed with the Panko. Slice Portobello mushroom caps into 1/4-1/2 thick slices. Dust Portobello in flour and dip in egg wash then coat with seasoned
Sauté Authentic Japanese Panko (code 01020) with butter until brown, remove from heat and add grated Parmesan cheese, grated Romano cheese, Italian seasoning and black pepper. Set aside. Make a creamy cheese sauce using cheddar, Jack, & Swiss cheese blend, add cooked cubed sweet potato to the cheese sauce and gently blend until well coated.
Sauté Authentic Japanese Panko (code 01020) in olive oil until golden brown, let cool. Blend in shredded Monterey Jack, white cheddar, and Asiago cheese. Set aside. Sauté a blend of vegetable (mushrooms, onions, peppers, carrots) when 3/4 done, add salt & pepper combine with beaten egg mixture (eggs & milk & shredded cheeses). Place in
Wrap peeled soft-boiled eggs with a thin layer of chorizo (oregano, cayenne pepper, paprika, ground coriander, ground cumin, garlic powder, onion powder, salt and black pepper). Dust chorizo egg with flour, dip in egg wash and roll in Authentic Japanese Panko (code 01020). Deep fry until golden brown. Serve with salsa made with roasted jalapenos
Dip bread slices in beaten eggs, milk, vanilla and cinnamon mixture. Then dip egg-coated bread in Caribbean Coconut Panko (code 03510) and deep fry at 350-375º until golden brown. French toast can be sliced in to 1″ strips for takeout. Serve with a fruit flavored syrup.
Blend cooked scrambled eggs and cooked sausage together. Spoon egg/sausage blend into mashed potatoes and roll mashed potatoes around filling until the filling is hidden inside the mashed potato. Dip stuffed potato roll into egg wash and then Upper Crust Authentic Japanese Panko (code 01020). Deep fry until brown. Coated croquettes can be pre-staged and