Another use of Panko is with firm-fleshed fish dredged in water and cornstarch slurry, then in the Panko and quickly fried off. I am not an expert in the oriental cuisine, but I have seen that done. Try experimenting with a few vegetables also. Good luck!
Anything that you might do "à l'anglais" -- that is, coat in flour, then egg, then crumbs -- can be done with panko crumbs as the last coating. Pork chops, veal chops, turkey scallops, not only fish. Panko crumbs give a wonderful crunch to anything you fry.
Since everybody posted uses I will post a way I don't use them. I think that they are too big to use as a binder. ie- duxelle, meatloaf etc. They do work well with persillade ( garlic, butter, parley, and bread). Mix it up and sprinkle on casseroles, Au Gratin potatoes, etc.
We use panko primarily for deep frying. It's awesome with thinly sliced turnips and all kinds of veges. I wonder how it would be to batter stuffed squash blossoms (which are soon to come in season) and then coat with panko and deep fry? I stuffed some snow peas the other day and am thinking they too, would be awsome fried with panko. dickie
Panko also works well in eggplant parmesan recipes - in my opinion it's a better choice than regular breadcrumbs because the crust it forms around the eggplant is thicker and crispier. It helps keep the sauce at bay .