Milk Bread

• 1 cup water
• 1 cup whole milk
• 2/3 cup bread flour
• 5 cups bread flour
• 1/2 cup granulated sugar
• 2 packets active dry yeast (2 tsp)
• Salt to taste
• 1 cup warm milk
• 2 eggs (one-handed egg crack, please)
• 1 stick (8 tbsp) cubed butter
  

Katsu Sauce

• 1/2 tbsp soy sauce
• 1/2 tbsp oyster sauce
• 3 tbsp Worcestershire sauce
• 1 tbsp honey
• 3 tbsp ketchup
  

Wagyu Sandwich

• Wagyu beef squares
• 1 cup panko bread crumbs
• 1 egg
• 1 cup all purpose flour

Milk Bread

1. To a small saucepan add water and milk, and slowly whisk in 2/3 cup of bread flour.
2. Continue whisking on medium high heat for about 5 minutes until thickened but pourable.
3. Set aside and let cool to room temperature.
4. To a stand mixer with a dough hook attachment, add 5 cups of bread flour, sugar, yeast, a pinch of salt, and mix on medium.
5. Slowly add in milk, eggs, and about 1 cup of our tangzhong mixture.
6. After kneading for 5 minutes, slowly add cubed butter and continue kneading until the butter is incorporated.
7. Oil your hands before removing the dough and shaping into a ball, then place into a greased bowl and cover with a damp paper towel in a warm place for an hour.
8. Flour your hands and workspace and dump out your dough.
9. Cut into thirds and shape into a log before placing into a rectangular bread pan.
10. Cover and let rise for 30 more minutes.
11. Uncover and brush with whole milk before baking at 350°F for 35-40 minutes.
    

Katsu Sauce

1. In a bowl mix soy sauce, oyster sauce, Worcestershire sauce, honey, and ketchup together.

Wagyu Sandwich

1. Cut wagyu into a square.
2. Season with salt, then dredge lightly in flour, egg wash, and then panko.
3. Deep fry at 400°F until golden brown.
4. Cut bread into square slices and toast on one side in a pan with wagyu fat.
5. Brush the toasted side with our sauce.
6. Assemble the sandwich with the fried wagyu piece, slice in half, and enjoy!