RECIPE
With a thick layer of sweet anko (red bean paste) slathered on thick-cut buttered toast, this delicious breakfast idea is a cafe classic in Nagoya Japan.
- 1 slice sandwich bread (thick-cut) - 2 tablespoons butter (divided) - 120 grams anko (sweet red bean paste) - flakey seas salt (to taste)
Scatter half of the butter around the bread and toast it in a toaster oven until the butter is melted and the toast is crispy around the edges, but still soft and fluffy in the center.