Panko?

[Linda in MO]

Does anyone use Panko (Japanese bread crumbs) in their cooking? I was thinking of ordering some. Do you have any recipes?
Thanks!

[mlou]

Hmmm, whats the difference between a Japanese bread crumb and an American bread crumb?

[Karenf]

There is a difference between Japanese and American bread crumbs! Panko is a must when called for in a recips. It is flaked almost like coconut flakes. It is light and delicate and really nothing like regular bread crumbs. Once I (found) and tried it I will not substitute.

[BarrieCov]

I've never used this, but I've eaten this used in Japanese dishes like tonkatsu (which is breaded pork, fried and served with rice and plum sauce) or veggie patties done the same way. Definitely yummy - and not light! http://www.cookinglight.com/bbs/smile.gif

[JHolcomb]

I love panko. It's Japanese bread crumbs that have been processed with glucose, so they do have a very slightly sweet taste. I don't fry foods very often, but when I fry fish, I like to use panko a lot. It gives a very nice, crisp texture. Makes a great shrimp app with sweet chili sauce like you find in Asian markets. Yum!

[Gail]

Originally posted by mlou:
Hmmm, whats the difference between a Japanese bread crumb and an American bread crumb?

Here's an oldie but goodie thread for you on the subject!
www.cookinglight.com/bbs/Archives/Archive-000001/HTML/20000711-1-000006.html (http://www.cookinglight.com/bbs/Archives/Archive-000001/HTML/20000711-1-000006.html)