Yutaka Panko Breadcrumbs (180g)
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These Japanese breadcrumbs used to coat chicken in the ever popular Katsu curry. Panko is excellent for any fried food and when compared with Western cooking breadcrumbs, has a lighter and more crunchy texture.
Serving Suggestion - How to cook Tonkatsu, Japanese-style deep-fried pork - Serves 2
2 pork chops
thick cut (pork can be substituted with fish, tofu or chicken)
salt and pepper to season
60g plain flour
100g Yutaka breadcrumbs
1. Make 4-5 cut marks on the fat part of the chop to stop it bending during cooking.
2. Season with salt, pepper, parsley and garlic according to taste.
3. Coat the chops with flour so they are covered evenly on both sides.
4. Dip the chops into beaten egg.
5. Coat the chops with Yutaka breadcrumbs. Press with hands to ensure even coating on both sides.
6. Heat at least 5cm of oil in a frying pan to about 175℃. Always be careful with hot oil. To check the oil is hot enough drop a couple of breadcrumbs into the oil, if it bubbles and floats to the top it is ready to fry.
7. Fry one chop at a time turning it over when it floats to the top. When the chop is crispy and golden brown, transfer it to a plate with kitchen paper to soak up the oil.
Ensure the meat is cooked thoroughly inside.
8. Serve with vegetables and sauce of your choice for example shredded cabbage and Tonkatsu sauce or brown sauce.
Wheat flour, Vegetable oil (Palm oil, Emulsifier: Soy lecithin; Antioxidant: Tocopherol), Dry yeast, Salt, Enzyme.
Wheat Gluten, Soya.
Store in a cool, dry place. Once opened keep the bag sealed or place in airtight container for freshness.
Nutritional information typical values per 100 g
Energy - 1528 kJ/ 364 kcal
Protein - 11.8 g
Carbohydrate - 72.0 g
of which sugars - 3.2 g
Fat - 3.2 g
of which saturates - 1.0 g
Salt - 1.4 g