Japanese cuisine · Breakfast & Eggs

Shokupan Toast with Anko and Butter

Thick-cut Japanese milk toast, toasted until crisp, topped with sweet red bean paste and cold butter.

Ingredients · for 2 servings

• 2 slices toast bread (3 cm thick)
• 160 g red bean paste (anko)
• 40 g cold butter
• 1 tsp sugar
• 1 pinch coarse sea salt
• 1 tsp toasted sesame seeds

Instructions

1. Cut the butter into thin, cold slices and keep refrigerated until serving — it should melt only slowly on the hot toast.
2. Briefly stir the red bean paste smooth with a spoon so it spreads easily later.
3. Preheat the oven's grill function to 230°C or set the toaster to its highest setting.
4. Toast the thick bread slices for 3–4 min. until the surface is golden brown and crisp, but the center stays soft and steaming.
5. Spread the bean paste immediately onto the hot toast, leaving a narrow border free, dust with the sugar and top with two slices of butter each.
6. Sprinkle with a pinch of coarse sea salt and sesame seeds and serve immediately, while the butter is just starting to melt.