Ogura Toast
User Reviews
5
Ogura Toast
Description
Ogura Toast is a Japanese-style breakfast or snack featuring thick-cut milk bread, often shokupan, toasted to a golden brown. The toasted bread is generously spread with salted butter and sweetened red bean paste (anko). Fresh whipped cream, prepared by whisking heavy cream with sugar until stiff peaks form, accompanies the toast to complement the rich, sweet flavors.
The contrast of textures includes a crisp exterior from the toasted bread, a creamy, slightly salty butter layer, and the smooth, mildly sweet red bean paste. The whipped cream lightens the dense spread and offers a cool contrast when served alongside or atop the toast.
This dish is commonly enjoyed as a comforting breakfast or an afternoon snack. It highlights simple ingredients combined for a satisfying sweet and savory taste that is characteristic of some Japanese café offerings.
Ingredients
- 2 lices milk bread ¾ inch, 1.5 cm thick per slice; you can make homemade Shokupan; or use any thick white bread, Japanese milk bread aka shokupan
- 2 Tbsp butter at room temperature, salted
- 4 Tbsp red bean paste you can make homemade anko on the stovetop or in a pressure cooker, sweet, aka anko
For the Homemade Whipped Cream (enough for 8–10 ogura toasts)
- 1 cup heavy cream whipping
- 2 Tbsp sugar
Instructions
- Place a mixing bowl and metal whisk in the freezer for 10–15 minutes (optional, but recommended). Prepare another larger bowl with iced water in it (more ice than water).
- Set up an ice bath. Place2 Tbsp sugar and 1 cup heavy (whipping) cream into the mixing bowl. Alternatively, you can use a stand mixer or handheld mixer for this process (it’ll save your arm).
- Whisk just until the cream reaches stiff peaks. Whisking by hand, it will take about 10–12 minutes.
- Serve the portion you’re going to use in a small bowl and store any unused portion in an airtight container. Fresh homemade whipped cream lasts for about 2–3 days when refrigerated and 2–3 months when frozen. When ready to use, re-whisk for 10–15 seconds.
- Toast 2 slices shokupan (Japanese milk bread) until golden brown. Then, spread with 2 Tbsp salted butter.
- Divide and spread 4 Tbsp sweet red bean paste (anko) on top of the battered toasts. Serve the toasts with red bean paste on the side along with a bowl of whipped cream. Put the freshly whipped cream on top as you enjoy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Toasts
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 270mg | 11% |
| Potassium | 218mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 702IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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