"AUTHENTIC" Iron Chef Panko.

I'm a big fan of frying things coated with panko. Panko (パン粉) is basically a type of Japanese unseasoned bread crumb. I prefer it over regular North American bread crumbs because it provides a more crispy texture, and doesn't coat as thick as the silica-texture bread crumbs.

Being a fan of buying non-perishable food items in bulk, I couldn't resist giving Costco's "IRON CHEF AUTHENTIC PANKO" a shot. Admittedly I was a little suspicious at the "authentic" panko, but after trying it on pork katsu, I'm happy to report it works.

I award this product five out of five truffles.


I've talked about the recipe before, but this time I've got pictures. I've also substituted flour with cornstarch. The cornstarch undercoat is more delicate than flour, and does a better job gluing the panko to the pork.

Recipe
1. Flatten a piece of pork. You can use a heavy skillet, or if you have bear-paws in place of hands or pent up frustration, use your hands. I prefer to work with tools, so I used a hammer. For hygienic reasons, I placed the pork in a freezer bag.

The hammer is my friend. I use it to flatten cutlets of meat,
and strike down upon my enemies with great vengeance and uh... nvamind!

2. Dust the pork (now flattened) with corn starch.

3. Crack an egg. Mix it up. Dunk the flattened pork in the egg.

4. Dunk the pork in a plate full of panko. Coat it evenly but not excessively, shake off the loose panko. Loose panko in hot oil = nasty burnt bits in the panb.

5. Fry in a pan. 

Frying.

Yum!