In an oven set at 150°C (or a toaster on the lowest setting), toast the bread for 3-5 minutes, or until it just turns the slightly blush of brown, not more. We just want to dry out the bread a little here.

In a wide bowl, whisk together all the ingredients for the batter.

Place a slice of brioche into the batter, and flip it around so that both sides of bread are wetted. Let it soak in the batter for 2-3 minutes.

As the bread soaks, heat a non-stick pan or skillet over medium heat, and plop in a tablespoon of butter. When the butter melts and sizzles, lift the soaked brioche out of the batter and gently place it into the pan. Cook it in the pan until its lightly browned on the bottom. This should take about 2 minutes. When the bottom is browned, flip it over and continue cooking until the flipside is equally browned too. Then, remove the toast from the pan and place it on a wire rack to cool slightly. Repeat for the other slices of brioche.

Sprinkle the extra caster sugar onto the bread (~1/2 tbsp per side of toast). Using a blowtorch, gently melt and caramelise the sugar until it bubbles and turns a glassy brown, almost like the top of a crème brulee. Repeat on all 4 slices, before flipping them over and doing the same on all the flipside.

Using a small sieve, dust a liberal amount of kinako (~2 tsp per toast) onto one side of the toast. Serve it on a plate alongside a hefty scoop of matcha ice cream.