Go to the Recipe: Classic Tonkatsu
If you can’t find/make the Japanese Milk Bread would an uncut brioche loaf work? And obviously still trim off the outer layer before portioning/freezing?
Hey Keith. I would use a very tender milk / white bread from the grocery store over brioche. Reason being brioche is heavily enriched and I notice quite a large variant in hydration. The lower the hydration and the more butter thats in it will yield more crumbs. Really wont want you to waster your nice brioche on this. So back to cheap white bread from the store. If all you can find is pre-sliced thats fine, try and get "thick cut slices" if you can. Slack up the slices, remove the crust and freeze it. Here is where it gets important KEITH! The direction of the slices to the blade attachment matters. You want the narrow side of the slice to be facing the blade as it goes around so you get long slices. If the wide side of your slices are facing the blade you will get small flakes. Hope that makes sense, it's a little confusing but when it clicks it makes total sense. Sorry I'm not great at explaining it.
