Stir together Kikkoman Teriyaki Base & Glaze and reserved pineapple juice in a small bowl. Remove 2 tablespoons sauce for burgers.
Mix together turkey, ginger, Kikkoman Panko Bread Crumbs and 2 tablespoons Teriyaki mixture. Shape into 4 patties.
Grill patties, brushing with remaining Teriyaki mixture until desired doneness. Place pineapple slices on grill and cook until lightly golden brown.
Serve burger on buns with cheese and pineapple.
Layer the blanched string beans in the bottom of a greased casserole dish. Melt butter in a large skillet. Saute the mushrooms, onion and garlic in the butter until the onions are soft. Add the Cream of Mushroom soup. Stir to combine soup and vegetables in the skillet, pour mixture over the string beans. Sprinkle with Panko Bread Crumbs. Bake at 350 degrees F for 20 minutes or until breadcrumbs are browned.
In a medium bowl, combine potatoes, one egg, onion and black pepper. Divide potato mixture into 8 equal portions. Use your hands to form 1/2 inch thick patties. Dredge patties in flour, then in egg and coat with Panko Bread Crumbs. Meanwhile heat vegetable oil in a large skillet over medium high heat. Add potato patties to the hot oil. Cook until well browned, turn with a spatula and brown on the other side.
Combine remoulade sauce and chill.
Combine butter and garlic; brush on rolls and toast in the oven until lightly browned.
Heat oil to 360 degrees F in deep fryer or heavy 2-quart saucepan. Mix flour and Creole seasoning.
Bread shrimp by dipping first into flour mixture, then into egg mixture; roll in panko. In batches, fry shrimp in hot oil until golden brown.
Spread remoulade sauce on rolls; top with shrimp and lettuce.
/4 cup of the panko, the shredded crab, onion powder
hird bowl, mix together the panko breadcrumbs, chopped rosemary, paprika, cayenne
Combine onion, Teriyaki sauce, Panko and ground beef in a large bowl and mix well. Shape into small meatballs, about 1 inch in diameter. Place on an ungreased nonstick baking sheet or shallow baking pan. Bake at 325 degrees F. 20 minutes. Toss with additional Teriyaki Baste & Glaze before serving.
ggs, then press shrimp into Panko; turn shrimp over and press
Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.
Heat oven to 350 degrees. Combine macaroni, cheese and seasonings. Place in an 8x13-inch baking dish. Combine eggs and soymilk and pour over macaroni. Sprinkle with Panko bread crumbs evenly over the top. Bake 40 minutes until browned on the crust.
Preheat oven to 350.
Combine beef, eggs, onion, basting oil, 2 1/2 tablespoons BBQ sauce, salt, and pepper in large bowl. Add panko crumbs. Combine beef mixture well and form into loaf shape. Center on baking sheet.
Bake 30 minutes; remove from oven and top with remaining 2 tablespoons BBQ sauce. Return to oven. Bake 25-30 minutes or until internal temp reaches 160. (Check by inserting thermometer halfway into thickest part of meat). Serve with warmed gravy.
owl until well blended. Place panko in pie pan or shallow
Preheat oven to 475\u00b0F In a large bowl, whisk together flour, 1/2 c panko, baking soda and remaining spices. Whisk in lemon juice and club soda. Set aside.
In a small bowl, whisk the egg whites until foamy.
Whisk whites into flour mixture. Using your hands, add cauliflower and combine until all florets are coated. Place remaining panko in a bowl. Lift florets, one at a time out of batter and toss in panko.
Place on a large baking sheet coated with oil. Bake until brown and crispy, about 20 minutes.
o maximize the coverage of panko breadcrumbs (see note in Step
ater. In another dish, place panko. Dredge each chicken breast in
s well coated.
Combine panko and sesame seeds in another
n a shallow bowl, mix panko, garlic, thyme, cayenne, and a
n the mango.
Coating -- Panko, now when I coat shrimp
small bowl combine the panko, parsley, lemon zest, 1/2
Heat oven to 375%. Spray a baking pan lightly with cooking oil.
In a shallow dish, combine melted margarine, garlic powder, and lemon juice. In a separate shallow dish, combine panko and Old Bay seasoning.
Dip each filet in butter mixture, then roll well in the panko mixture. Place filets in a single layer onto prepared pan.
Press any remaining panko mixture onto tops of filets.
Bake 12-14 minutes, until flaky. Serve with lemon wedges.