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Make the honey butter paste by mixing the soft butter, light brown sugar, runny honey, and a pinch of salt until smooth.
Cut the crust off the Shokupan bread and slice it into 1-1.5 inch thick slices, keeping the crusts on.
Spread the honey butter paste generously on both sides of the bread slices, including the crusts.
Bake the coated bread slices at 170°C (340°F) for 16-18 minutes, flipping them halfway through, until golden and crispy.