Japanese cuisine · Breakfast & Eggs

Ogura Toast

Thick-cut milk bread toasted with cold butter and sweet red bean paste – the coffee shop breakfast from Nagoya.

Ingredients · for 2 servings

• 2 slices milk bread (3cm thick)
• 40g butter
• 200g sweet red bean paste (anko)
• 1 pinch coarse sea salt
• 1 tsp powdered sugar
• 100ml cream

Instructions

1. Take the butter out of the fridge 15 min. before toasting and cut into thin slices; stir the bean paste in a bowl until smooth.
2. Toast the thick bread slices in a toaster or under the grill/broiler for 3–4 min., until the surface is golden and crisp but the inside stays soft.
3. Whip the cream with the powdered sugar to soft peaks, so it just barely still flows off the spoon.
4. Top the hot toast immediately with the butter slices – they should only half-melt and stay visible.
5. Spread the bean paste 1cm thick on top and sprinkle with a pinch of sea salt to balance the sweetness.
6. Cut the slices in half diagonally and serve with a dollop of cream alongside coffee.