Ogura toast, a Nagoya specialty dish with warm toasted bread, topped with red bean paste, butter, and fresh whipped cream. An absolute must-try for your Japanese-theme breakfast!
What’s Ogura Toast?
Because it’s such a simple dish, there are not too many variations to this dish. Some use different types of toasts to make this dish unique, but the presentation is pretty much the same. Simply a toast, butter, and red bean paste, with optional whipped cream on top.
- japanese bread : 2 slices (shokupan or any white bread)
- salted butter : 2 Tbsp (at room temperature)
- red bean paste : 4 Tbsp (anko)
- heavy whipping cream : 1 cup (1 cup = 240 ml, makes 8-10 ogura toasts)
- sugar : 2 Tbsp
Stages of cooking
Place a mixing bowl and metal whisk into the freezer for 10 to 15 minutes (optional, but recommended). Prepare another larger bowl with iced water in it (more ice than water).
Set up an ice bath. Place 2 Tbsp. sugar and 1 cup (240 ml) heavy whipping cream into the mixing bowl. You can use a stand mixer or hand-held mixer for this process if you have the mixer (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 on 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 to 15 seconds.
Toast the bread until golden brown and spread the butter.
Spread the red bean paste on top of the battered toast. Serve the toast with red bean paste along with a bowl of whipped cream. Put the freshly whipped cream on top as you enjoy.