Katsu Sando with Homemade Milk Bread

Ingredients

• 250 g Bread flour
• 160 ml Whole milk
• 30 g Sugar
• 4 g Instant yeast
• 4 g Salt
• 30 g Unsalted butter, softened
• 1 Egg
• 2 Pork loin cutlets
• 50 g All-purpose flour
• 2 Eggs, beaten
• 120 g Panko breadcrumbs
• 500 ml Vegetable oil, for frying
• 4 tbsp Tonkatsu sauce
• 2 tbsp Kewpie mayonnaise(optional)
• 100 g Green cabbage, finely shredded
• 1 tsp Dijon mustard(optional)

Instructions

1. 1

   Make the yudane: mix 50 g of the bread flour with 50 ml boiling milk into a stiff paste, cover, and let cool to room temperature, about 30 minutes.

2. 2

   Combine the yudane, remaining flour, remaining milk, sugar, yeast, salt, and egg in a stand mixer; knead 8 minutes until a shaggy dough forms, then add the softened butter and knead another 10-12 minutes until smooth and elastic.

3. 3

   Shape the dough into a ball, place in a greased bowl, cover, and proof in a warm spot for 60 minutes, or until doubled in size.

4. 4

   Punch down the dough, divide into 2 pieces, shape into tight logs, and place side by side in a buttered loaf pan. Cover and proof 45-50 minutes until the dough crowns just below the pan rim.

5. 5

   Preheat the oven to 350°F (175°C). Bake the shokupan for 30-35 minutes until deep golden and hollow-sounding; turn out onto a rack and cool completely, at least 1 hour.

6. 6

   Season the pork cutlets with salt and pepper. Dredge in flour, dip in beaten egg, then press firmly into panko to coat thoroughly.

7. 7

   Heat 2 cm of vegetable oil in a heavy skillet to 340°F (170°C). Fry the cutlets 3-4 minutes per side until deep golden and cooked through (145°F internal). Drain on a wire rack and rest 5 minutes.

8. 8

   Slice the cooled milk bread into thick 2 cm slices. Spread one slice with tonkatsu sauce and Kewpie mayo, layer with shredded cabbage, add the cut pork cutlet (slicing large cutlets in half to stack), drizzle with more sauce, and top with the second slice.

9. 9

   Press the sandwich gently, trim the crusts if desired, slice in half, and serve immediately.