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Suitable for Vegetarians
Ideal for Deep Frying
Light & Crispy
Absorbs Less Oil!
Panko is light and crispy producing a crunchy crust. The breadcrumbs have a coarser texture than ordinary breadcrumbs giving a better texture to foods compared to standard breadcrumbs. Japanese Breadcrumbs are more delicate and absorb less oil than western breadcrumbs.
Wheat flour, Yeast, Salt.
See ingredients in bold.
Store in a cool, dry place. Once opened store in an airtight container.
How to cook Chicken Katsu (Japanese-style deep-fried chicken) Serves 2
Ingredients: 2 boneless chicken breasts, (chicken can be substituted with fish, tofu or other meat), salt and pepper to season, 60g plain flour, 1 egg (beaten), 100g Yutaka Panko, cooking oil.
1. Make 4-5 cuts on the fat part of the chicken breast to prevent it bending during cooking. Season with salt and pepper according to taste. Coat the chicken breasts with flour so they are covered evenly on both sides. Dip the chicken breasts into the beaten egg. Coat the chicken breasts with Yutaka Panko. Press with hands to ensure an even coating on both sides.
2. Heat at least 5cm of oil in a frying pan to about 175°C. Always be careful with hot oil. To check the oil is hot enough drop a couple of breadcrumbs into the oil, if they bubble and float to the top it is ready to fry. Fry one chicken breast at a time turning it over when it floats to the top. When the chicken breast is crispy and golden brown, transfer it to a plate covered with kitchen towel to soak up the oil.
Ensure the meat is cooked thoroughly inside.
Nutritional Information Typical Values
of which saturates
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Product of Origin
Product of China.