Sweet Shokupan Crust Snacks

If you have leftover crusts from shokupan (fluffy Japanese milk bread) after making Japanese-style sandwiches, you can easily transform them into sweet and delicious snacks with this recipe for Sweet Shokupan Crust Snacks. Don't waste those crusts—turn them into delightful treats instead.

Sweet Shokupan Crust Snacks are a treat made by cooking the crusts trimmed from shokupan (fluffy Japanese milk bread) with sugar and butter. Shokupan is the most commonly eaten bread in Japan, and Japanese households sometimes turn leftover shokupan crusts into snacks. With sugar and butter, the slightly firm texture of the crusts transforms into a crispy, delightful treat.

While this snack can also be made by deep-frying the crusts, cleaning up afterward can be a hassle. That's why I'm going to share an easy stovetop recipe that only requires a frying pan. Give shokupan crusts a second life with a delicious twist.

Let’s take a closer look at shokupan crusts.

Shokupan crusts have a firmer texture compared to the soft, fluffy center. When enjoying plain toast, people usually eat the crust as well, but it is often not their favorite part. This is because it tends to be drier, which can make your mouth feel parched.

This becomes especially tricky when making sandwiches. In Japan, sandwiches are usually made with shokupan, but the crust is often trimmed off, as it can interfere with the delicate texture of the fillings. Since eating leftover crusts on their own isn’t something most people prefer, they often end up being thrown away.

That’s where Sweet Shokupan Crust Snacks come in. By cooking those slightly firmer crusts, you can achieve a perfect balance of crispness on the outside and just tender enough on the inside. If you microwave them beforehand, you can even make them crunchy, like rusks.

Though shokupan crusts are often discarded, with just a little extra effort, they can be turned into a sweet, delicious snack. It is definitely worth trying, especially if you make Japanese-style sandwiches at home.

This sweet snack has a caramel-like flavor when eaten as is. I encourage you to enjoy this flavor first, but you can also customize it by adding toppings.

Common choices in Japan include kinako (roasted soybean flour), cinnamon, and chocolate. If you have any local toppings available, trying them could add an interesting twist. Feel free to experiment and find what suits your own taste.

Ingredients

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Instructions

🕒 Total: 5 mins mins

Step 1
Cut the shokupan crusts in half or into bite-sized pieces.

(Optional) For a rusk-like, crunchy texture, place them on a microwave-safe plate and microwave on medium power (500-600W) for 2.5 to 3 minutes.

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Step 2
Mix water and sugar in a pan and heat over medium heat until the sugar dissolves. Then, add butter and continue heating until melted. After that, add the shokupan crusts and cook on both sides until browned, allowing the flavors to blend.

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To store

You can store it in an airtight container at room temperature for up to 3 days. Refrigeration is not recommended, as it may compromise the flavor.