Ogura Toast
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 toast 1x
- Category: Breakfast
- Method: toasting
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 2 slices Japanese milk bread (shokupan), 1-inch thick (2.5cm)
- 4 tablespoons salted butter, room temperature
- 6 tablespoons anko (sweet red bean paste)
Instructions
- Turn the oven on to 180ºC (360ºF)
- Toast the bread in a toaster or toaster oven until it’s golden.
- Spread 1 tablespoon of butter over each toast.
- Spread 3 tablespoons of anko over each toast.
- Put the slices on a baking sheet and toast in the oven for 3 minutes.
- Transfer each slice of toast to a plate and top with the leftover 1 tablespoon butter. Let it melt for a few seconds and serve.
Notes
- Use salted butter for the best flavor.
- Both chunky and smooth anko work for this recipe.
- Soften the butter before spreading.
- Serve immediately, while the toast is warm.
Nutrition
- Serving Size: 1 toast
- Calories: 445
- Sugar: 25g
- Sodium: 410mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 62mg
Find it online: https://pickledplum.com/ogura-toast/