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.
Spread the sweet red bean paste evenly around the toast to the edges.
Top with the remaining softened butter.