1. Heat oil in a skillet over medium heat. Add a sage, and when it sizzles (this is to test when oil is hot enough), add remaining sage and rosemary. Fry for 30 seconds, stir with a slotted spoon and fry for another 30-45 seconds. Immediately transfer to a paper-towel lined tray. 
2. Pour remaining oil in a jar, leaving about 1 tbsp. This infused oil can be used in other dishes. 
3. Add 1 1/2 tbsp of miso butter and let it melt. You want to keep this low heat, especially when using miso butter because miso tends to burn easily. Add the panko and cook for a few minutes, stirring often until golden brown.
4. Remove from heat, transfer to a baking tray, and let it cool.
5. Remove the rosemary leaves from the stems. Crush the rosemary leaves and sage between your fingers and add them to the panko. You can leave the fried onion and garlic chips as is if they’re already crushed, but if they have large pieces crush them in. Then add in the parsley, scallions, thyme, sesame seeds and salt. Toss until well combined. Use immediently or store in a air tight container in the fridge for up to 1 week or in the freezer for up to 2 months

Baking Method

1. For the baking method, use 2 1/2 tbsp of butter and skip the oil. In a bowl mix the butter, herbs and salt.
2. Add the panko and rub the herbed butter in. 
3. Spread on baking sheet to form a single layer. Bake until crumbs are toasty, about 10-15 minutes stirring every so often.
4. Add fried shallots, garlic chips, toasted sesame seeds and salt to taste.