Shokupan (Hokkaido Milk Bread) Arugula Panzanella
If you find yourself with an abundance of leftover, semi-stale shokupan and wondering what to do with it, I highly recommend an Italian bread salad. This east meets west fusion recipe is a perfect breakfast if you crack an egg over it, or for a bright and tasty lunch. Of course, if your bread is unable to be cut into cubes and has fully dried out, it would serve you better to turn it into panko breading for tasty tempura (you can break it into pieces and throw it into the food processor.)
I usually don’t have leftovers, but the last week has been hectic and the Hokkaido milk bread that I make almost weekly for sandwiches ended up going past its usable life as sandwich bread (store bought bread has stabilizers and preservatives to keep their bread soft, which I don’t add to mine) and had to think of things to use it for.
In the summer, when I have an abundance of tomatoes, basil, and other herbs from the garden, every rendition is slightly different since I often go by feel. If you grow arugula, this is a great way to spice it up. Maybe I should call it a reverse salad, with the croutons being the main bulk?
Ingredients
- 2 cups cubed Shokupan, lightly toasted
- 1/2 cup olive oil
- 1 cup packed arugula
- 1/2 avocado (optional), cubed
- 1 teaspoon sliced shishito pepper
- 1/2 cup diced tomato
- 1/4 cup diced onion
- 1 clove garlic, minced
- 2 – 3 tablespoons lemon juice or red wine vinegar
- Salt and pepper to taste
- Combine the tomato, shishito, onion, garlic, acid, and olive oil together.
- Toss in cubed bread, arugula, avocado if using, and salt and pepper to taste.