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5 recipes that prove how much you can do with Panko bread crumbs

Maryal Miller

If you’ve never tried Panko bread crumbs, you’re in for a surprise. These Japanese-style bread crumbs are different from regular bread crumbs because they’re made from crustless bread, giving them a lighter color and a larger, more airy texture. They also tend to stay crunchy longer than your average bread crumb, which is a definite bonus in pretty much any recipe where you might use them.

They’re good for a lot more than coating chicken and giving an extra crunch to casseroles, too. Try out these five easy recipes with Kikkoman Panko Bread Crumbs to see Panko in a whole new light.

Image: SheKnows

Broccoli tots


  • 2 cups cooked broccoli
  • 2 eggs
  • 1/2 onion, diced
  • 1/3 cup shredded cheese
  • 2/3 cup Panko bread crumbs
  • 2 teaspoons dry Italian herbs
  • Salt and pepper to taste
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
  2. Chop broccoli finely using a food processor.
  3. Combine with the egg, onions, cheese, Panko and seasoning.
  4. Scoop about 1 – 2 tablespoons of the mix and gently press between your hands into a firm ball, then shape into a tater tot shape.
  5. Bake for about 20 – 25 minutes until golden, turning at the halfway point.
  6. Serve immediately.

Next: Sausage and apple stuffed acorn squash

This post was sponsored by Kikkoman.

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