Panko bread crumbs (or panko crumbs, where ‘panko’ means ‘bread powder’) are one ingredient that cooks all of the present-day Japanese cuisines. Panko breadcrumbs are made from grinding yeast-risen bread, which is baked using electric current instead of heat. The crusts are removed and the bread is broken down into large flakes (rather than tiny crumbs) before being completely dried. This type of bread has no crust; instead, the entire loaf consists of the soft and airy bread center. This process makes Japanese bread crumbs crispier and more delicate than fresh bread crumbs or homemade bread crumbs, which in turn makes any dish made with Japanese breadcrumbs, such as chicken katsu cutlets for katsu curry or korokke potato croquettes, deliciously light and crunchy. Panko adds crispiness but, being neutral in flavor, it does not overpower the item it is coating. European traders were the first people to show the Japanese how to cook with panko breadcrumbs, and since then their use has spread throughout the country. Panko has become popular in all types of menus because of its versatility in the kitchen. It adds a light crispy texture to coated items and it is frequently used as top crusting, coating, mix-in, extender, and stuffing. The bread used for these crumbs was specially baked and ground and we picked only the finest crumb slivers. They also absorb less oil when fried when compared to other breadcrumbs – giving you a lighter coating and enhancing the flavor of the dish rather than hiding it!
Spicy Teriyaki Sauce:
In North America, any dish made with a teriyaki-like sauce is described using the word teriyaki. This often even includes those using foreign alternatives to sake or mirin. The sauce used for teriyaki is generally sweet, although it can also be spicy. Grilling meat first and pouring the sauce on afterwards or using sweet sauce as a marinade are other non-traditional methods of cooking teriyaki. Teriyaki sauce is sometimes put on chicken wings or used as a dipping sauce. In the city of Seattle, Washington, a large teriyaki culture emerged in the 1990s. As of 2010, there were over 83 restaurants in the city with “teriyaki” in their name. It has been described as the city’s signature cuisine by some outlets, noting its widespread adoption as a form of fast food. Used for preparing grilled seafood or other types of meat, the most popular of the whole cooking process is the teriyaki glaze or teriyaki sauce which is used to give the meat its unique flavor. This sauce is popular all around the world with its dark, bold, savory-salty-sweet-spicy flavor with lots of umami undertones. Its primary ingredients include soy sauce, brown sugar, garlic, ginger, chilli and mirin. The main ingredients for the heat in this spicy teriyaki sauce is red pepper flake.