Kikkoman is a household brand for us. I love stir fry (A LOT) and I love to experiment in the kitchen. While I’m not a fan of glazes, my hubby is, and he prefers his stir fry to have a saucy appeal to it. I have tried many recipes that included Kikkoman ingredients, such as the above mentioned stir fry which included Kikkoman soy sauce and the various flavors of teriyaki sauce, home made California Rolls and Thai Peanut Chicken using Kikkoman Rice Vinegar, and of course, Kikkoman Panko for scrumptiously crunchy chicken or pork chops. Why I love Kikkoman products? QUALITY. My mom had Kikkoman in her pantry, so naturally I followed suit and purchased the name that I knew best and was familiar.
When it comes to breading, Panko is the ONLY type of breadcrumb I will use – mainly because of the texture it gives. I have tried Panko crumbs as a coating on a variety of meat – my favorite being coconut shrimp, but never as a dessert. I decided to try out a recipe, straight from Kikkoman for Apple Cranberry Crisp and took it to Sunday family dinner this past weekend. Dessert turned out more than fabulous and I received a ton of compliments for the amazing taste and texture. When I told everyone that I used Panko, they were surprised at how versatile Panko really is!
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Check out the recipe below:
Apple Cranberry Crisp
Ingredients (Yield: 6 servings)
3 to 4 large assorted cooking apples (such as
Rome Beauty, Golden Delicious, Pink Lady,
Granny Smith), about 1-1/2 pounds
1/3 cup dried cranberries
1/4 cup plus 1/3 cup sugar, divided
2 teaspoons plus 1/3 cup all-purpose flour, divided
2/3 cup Kikkoman Panko Bread Crumbs
1-1/2 teaspoons ground cinnamon
1/2 cup butter, cut into small pieces
- Peel, core and cut apples into 1/4-inch thick slices; measure out 5 cups and combine with cranberries in 2-quart baking dish. Add 1/4 cup sugar and 2 teaspoons flour; toss well to evenly coat all pieces.
- Combine Panko, cinnamon and remaining 1/3 cup each sugar and flour in medium bowl. Cut in butter, until mixture resembles coarse crumbs; sprinkle evenly over fruit.
- Bake in 350°F. oven 35 minutes. Cool 5 minutes. Serve warm or at room temperature.