noun a type of Japanese breadcrumb used as a coating for deep-fried foods
Panko is a popular ingredient in the food industry for creating crispy textures in various dishes.
Panko is a type of Japanese breadcrumb that is commonly used as a coating for fried foods such as chicken, shrimp, and vegetables.
Panko is used in cooking techniques such as breading and frying to add a crunchy texture to dishes.
Panko is a staple ingredient in Japanese cuisine, often used in dishes like tonkatsu and katsu curry.
Panko is also used in various Asian cuisines beyond Japanese dishes, adding a crispy element to stir-fries and other recipes.
Panko is commonly used by chefs as a crispy coating for fried foods such as chicken, shrimp, and vegetables.
Food scientists may use panko in recipe development to create products with a light and crunchy texture.
Food bloggers may feature recipes using panko as a key ingredient in dishes like casseroles, meatballs, and fish cakes.
Restaurant owners may incorporate panko into their menu items to add a crispy element to dishes like salads, sandwiches, and appetizers.
Caterers may use panko to create breaded items that can be served at events and parties for a satisfying crunch.