Ming says: Can you fall in love with bread crumbs? I did when I first tried panko, the coarse Japanese bread crumbs that are also airier than Western kinds, and therefore make the most delicate crusts; they also fry to a gorgeous golden brown. I've long used panko for all my breading and found it superior even to homemade crumbs madewith good bread.
Here, I've flavored panko with thyme, basil, ginger, and chile heat, which makes the crumbs a really exciting ingredient and one you'll use often. The flavored crumbs also store beautifully.
Makes 4 cups
- 4 cups panko (Japanese bread crumbs)
- 2 tablespoons dried thyme
- 2 tablespoons dried basil
- 1 tablespoon powdered ginger
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon ancho chile powder or regular chile powder
- In a medium bowl, combine all the ingredients and mix well. Use or store. Lasts 3 weeks, refrigerated.
TRY IT
Spiced Panko is the best possible breading for a wide range of cutlets, whether poultry, meat, or fish. Use it as part of a coating that also includes flour and eggs.
The panko makes a great topping for three-bean and other casseroles, or for vegetable gratins.
Sprinkle it on top about 10 minutes before the dish is done. For the best fried onion rings, soak onion slices in buttermilk for at least an hour and up to overnight. Coat with the panko and deep-fry at 375¡F until the rings are golden, 6 to 8 minutes.
>>This recipe appears in
Episode #115.
>> For additional recipes and more, visit
www.ming.com
