Gently blend cooked turkey stuffing, with diced turkey, frozen corn and peas. Roll into a 2 oz ball and flatten into a 3 inch disc. Dust turkey dinner disc in dry tempura batter mix (07230), and dip in prepared tempura batter mix then roll in Authentic Japanese Panko (01020) coating liberally. Deep fry until brown,
Cook Arborio rice in clam juice and butter, after rice is fully cooked add shredded Parmesan cheese, chopped clams, salt and pepper. Form into 3tbsp size balls and cool. Dust rice clam balls in flour and dip in egg wash then roll in Authentic Japanese Panko (01020) coating liberally. Deep fry until brown. Coated Arancini
Mix in bowl, lean ground turkey, finely diced onions, red peppers, garlic powder, beaten eggs, ketchup, Sriracha sauce, salt and pepper and Authentic Japanese Panko (code 01020). Mold into pan, add more ketchup, Sriracha sauce and Panko on top. Bake in oven at 350 until internal temperature reaches 165°.
Stuff debone chicken thigh with stuffing made with brown butter, shallots and garlic, Authentic Japanese Panko (code 01020), chopped rosemary, chives, and Parmesan. Wrap with bacon and sear in a sauté pan and finish in a 350 degree oven. Dip a chicken leg in egg wash, dust in flour, dip in egg wash then roll
Gently fold shredded crab meat and chopped scallions into cooked macaroni & cheese, and cool until it firms up. Form crab mixture into 3tbsp size balls and dust in flour, then dip in egg wash and finally roll in Authentic Japanese Panko (01020) coating liberally. Deep fry until brown. Serve with a spicy cocktail dipping
Soak raw chicken wings in buttermilk for 5-10 minutes. Blend seasoned flour with Authentic Japanese Panko (code 01020). Target a 1 to 1 ratio of flour to Panko. Drain the wings and roll them in Panko blend. Deep fry at 350 degree until done. The wings come out extra crispy and can be sauced without
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
Cut Spam into 1-inch by 1-inch wide strips. Dust Spam strips in dry Tempura Batter mix (code 07230). Dip in prepared Tempura batter made with pineapple juice instead of water. Roll in Authentic Japanese Panko breadcrumbs (code 01020) and deep fry at 350-375 degrees until golden brown. Serve with a pineapple dipping sauce.
Blend ground beef with chopped shallots, Parmesan cheese, beaten eggs, black pepper, red pepper, oregano, thyme, rosemary, seasoned salt, half & half cream, tomato paste and Authentic Japanese Panko (code 01020). Blend well and form into 1-1/2 inch size balls. Deep fry until done. Serve with marinara sauce or a spicy cheese sauce. For a
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