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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Yummy Tempura Oreos

Prepare Tempura Batter (code 07230). Dip Oreo cookies in batter then deep fry at 375°F for 2-3 minutes until golden brown. Serve immediately with a fruit sauce or with ice cream. For extra crispiness roll in Authentic Panko (code 01020) after the tempura dip.
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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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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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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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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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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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Fried Ice Cream

Scoop your favorite ice cream into 1/2 cup sized balls and re-freeze until firm, about 1-2 hours. Spray Authentic Japanese Panko (code 01020) with oil and combine with cinnamon, sugar and walnuts or unsweetened coconut flakes; set mixture aside. Beat egg whites until foamy. Immediately dip ice cream into egg whites then roll in the
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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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