Transform your toast: this anko butter toast is an easy, non-traditional Japanese breakfast!
Anko Butter Toast, also known as Ogura Toast, originated in Nagoya but can now be found in households, cafes, and breakfast-joints all across Japan.
The key is in the ingredients
This simple dish is comprised of 3 ingredients (while its oftentimes served with whipped cream on top, I don’t eat it like that so I’m leaving it out).
SHOKUPAN: Shokupan is one of the most popular types of bread in Japan. It’s a thick, fluffy, and slightly sweet white bread, also often called milk bread in the West. When you toast shokupan, the crisp top makes it perfect for spreading toppings, while the inside remains moist, fluffy, and soft. It’s literally heaven in bread form.
ANKO: Anko is sweet azuki (red bean) paste. You can use anko that is creamy and smooth or one that is a little more chunky depending on your preference.
BUTTER: While sometimes margarine is used, I prefer using good quality butter.
The result is a slightly sweet, flavorful breakfast. It’s not too heavy and there are tons of health benefits associated with azuki, like fiber to improve digestion and a high mineral content.
Anko Butter Toast / 小倉トースト
Equipment
- Toaster
Ingredients
- 2 slices shokupan (Japanese white/milk bread) or any white bread
- 1 tbsp butter salted preferred
- 4 tbsp anko (red bean paste)
Instructions
- Toast the bread to your preference.
- Spread the butter onto the toast.
- Spread the anko onto the toast.
- Enjoy immediately.
Notes
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