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

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

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

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

Italian Panko Cheese Sticks

Lightly spray vegetable oil on Authentic Japanese Panko (code 01020) and gently blend in garlic powder, white pepper and Italian seasoning; set aside (Or use Italian style seasoned Panko code 03310). Dust mozzarella cheese stick in dry Tempura Batter mix (code 07230) shake off excess, then dip in prepared tempura batter. Roll in seasoned panko

Drain a pickle wedge or slice. Dust pickle in dry Tempura Batter mix (code 07230), shake off extra then dip in prepared Tempura batter. Roll in Authentic Japanese Panko Breadcrumbs (Code 01020) Deep fry at 350-375 degrees until golden brown.

Peel and cut fresh pumpkin into 3-inch long, 1-inch thick pieces. To water add cinnamon, cloves and orange rind and bring to a slow boil; add pumpkin pieces and cook until tender; remove pumpkin from water and place on a dish to cool. To prepare batter, combine Tempura Batter (code 07230) with brown sugar and

De-glaze Rock fish by rinsing in cold water. Dust fish with dry Tempura Batter mix (code 07230) seasoned with Lemon Pepper shaking off excess. Dip in prepared Tempura batter seasoned with lemon pepper and then roll in Authentic Japanese Panko breadcrumbs (code 01020). Deep fry at 350-375°F until golden brown. Serve with Tartar Sauce (mayonnaise,

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

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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