Why This Recipe Works?
Toasting the bread with the butter on top makes it easier to spread and leaves the center of the bread tender while the edges crisp up. Sprinkling a little flakey sea salt onto the anko balances out the sweetness of the red beans while drawing out the umami from the butter.
Ingredients for Ogura Toast
Bread - It’s best to use thick-cut Japanese shokupan (a.k.a. Japanese milk bread) for Ogura Toast, but other types of white bread will work. I do recommend using bread that’s at least ¾-inch thick. Butter - I like using cultured butter because the fermentation process increases the concentration of diacetyl (the compound responsible for giving butter its flavor). It’s best to use salted butter to balance out the sweetness of the anko, but if you only have unsalted butter, just sprinkle on a little extra salt. Margarine or whipped cream will also work in a pinch but I prefer using butter. Anko - Anko or sweet adzuki bean paste comes in two varieties: koshian (こし餡 - smooth) and tsubuan (粒あん - chunky). You can make it from scratch from adzuki beans in under an hour using my homemade anko recipe. Salt - Sprinkling some salt onto the anko helps balance out its sweetness while highlighting the umami in the butter.
How to Make Ogura Toast
Cut up 1 tablespoon of butter and distribute the pieces evenly across the surface of a slice of sandwich bread. Put the bread in a toaster oven and toast until the edges are crispy and the butter has melted. Spread the melted butter around and then spread the anko across the entire surface of the warm toasted bread. If you want the anko to be warm you can heat it up in the microwave before spreading it on your toast. Sprinkle it with salt and top with a pat of softened butter.
Other Breakfast Toast Recipes
Mentaiko Mayo Toast Japanese Egg Toast Japanese Curry Bread
📖 Recipe
