ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): Japanese Bread Crumbs (Panko)

Misc.
Any Asian store should have Japanese bread crumbs for your recipe.

To make an authentic Japanaese white loaf in itself takes alot of time and tweeking believe me.

I would also suggest to go to an asian bakery and buy a loaf of Japanese bread and make your own crumbs. Or there are bakeries out of Chicago who will U.P.S. you a loaf at $7.00 a loaf plus shipping. I would use the same ones Emeril uses from the Asian store and save yourself time and money. Good Luck.

Editor's Note

Japanese Panko Bread Crumbs
(click here for ordering info


MsgID: 0217108
Shared by: Patrick- Kensington City
In reply to: ISO: Panko bread recipe
Board: All Baking at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Diana
2
  Patrick- Kensington City
3
  Marilyn, CA
4
  Sharon
ADVERTISEMENT
Random Recipes
  • Ukrainian Roast Pork Loin with Caraway Seeds
  • UKRAINIAN ROAST PORK LOIN WITH CARAWAY SEEDS 1 boneless pork loin (about 3 pounds), tied Salt and freshly ground black pepper, to taste 4 teaspoons caraway seeds 2 cups pearl onions 12 medium size baking potatoes, pe...
  • Mighty Mosquito Mix
  • MIGHTY MOSQUITO MIX 1 cup of lemon scented ammonia 1/4 cup of lemon-scented dish soap (another recipe on the internet had 1/2 cup) warm water Put ammonia and dish soap in your 20 gallon hose-end sprayer, filling bala...
  • Domino's Hot Wing Sauce - The answer!
  • I was a manager at Domino's for a couple years. They use Frank's Red Hot Sauce. Nothing else. We get big gallon jugs of it, put it in squirt bottles and apply liberally. It is not a buffalo-style sauce (no added butter/f...
  • Zucchini Pancakes
  • ZUCCHINI PANCAKES 1/3 cup biscuit baking mix 1/4 cup grated parmesan cheese 1/8 tsp pepper 2 eggs, lightly beaten 2 cups shredded zucchini 2 tbsp butter or margarine In a bowl, combine the biscuit mix, parmesan chees...
  • Spiced Apple Charlotte (using soft bread crumbs)
  • SPICED APPLE CHARLOTTE 4 medium-sized tart apples, peeled and sliced (4 cups) 2/3 cup sugar 1/2 cup orange Juice 1/4 cup medium dry sherry (or water) 1/4 cup raisins 1/2 teaspoon grated orange rind 1/4 teaspoon ground...
  • Sweet Potato Pecan Muffins (using oil)
  • SWEET POTATO PECAN MUFFINS "Serve with honey butter for a special treat." 1 3/4 cups all-purpose flour 1/3 cup sugar 2 teaspoon Argo Baking Powder 1 teaspoon Spice Islands Ground Saigon Cinnamon 1/2 teaspoon salt 1/8...
ADVERTISEMENT
  • Chicken Etouffee (using chicken breasts and rice)
  • CHICKEN ETOUFFEE 1/3 cup vegetable oil 1/3 cup all purpose flour 1/2 cup chopped onion 1/4 cup chopped celery 1/4 cup chopped green bell pepper (or mild hot pepper) 2 tsp minced garlic 1 (1 1b) can diced tomatoes 8 oz...
  • Basque Fries
  • BASQUE FRIES/PATATAS FRITAS Source: The Basque Table; Passionate Home Cooking from one of Europe's Great Regional Cuisines, By Teresa Barrenechea with Mary Goodbody Servings: 4 Note from Source: I invented the term ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Japanese Bread Crumbs (Panko)
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!