Transcript:

Panko are Japanese bred crumbs with a light flaky texture. Toasting them makes them extra crispy and flavorful. Start by heating a sauté pan over medium heat, add oil and sliced garlic and stir until fragrant and lightly golden. Add your panko to the pan and stir to evenly distribute while you cook. This is an exercise in temperature control: you want an even golden brown. High heat will brown the pank faster, but may be uneven. So adjust and stir accordingly. Continue cooking until all panko is golden brown. You can add a bit more oil during the cooking process if the crumb is looking a little too dry. Panko crumb makes a great crispy addition to salads, pastas and other dishes.

Use the panko crumb right away, along with the garlic. Extra can be stored in teh pantry, but make sure the garlic is cookked through and dry and crispy. If it isn’t, remove the garlic before storing the panko.