Anko Butter Toast
This is a bit different from what you would think as Japanese food. My Anko Butter Toast offers unique flavor combination of sweet adzuki beans and butter together on toast. This is a very casual yet very original style vegan breakfast when you crave sweet stuff!*Total Time does not reflect the time to make anko from scratch
Servings: 2
Ingredients
- 4 slices bread (use any regular bread of your choice)
- 1/2-3/4 cup anko (cooked Japanese sweet adzuki beans) homemade or prepared (canned)
- 1/2-1 tbsp vegan butter salted or unsalted
- A tiny pinch of salt (omit if using salted butter)
Instructions
- Warm up anko on stovetop until slightly warm but not hot (optional.)
- Toast the bread until golden brown.
- Spread butter on the toast then top it with anko. Then sprinkle a tiny pinch of salt over the anko. Drop extra butter on top for more richness (optional.)
Notes
- For the choice of bread, it works with any bread as long as they are not savory breads like olive bread, rosemary focaccia etc.
- It’s best to use warm anko or room temperature one. If there is no time to do so, you can still use cold one from the fridge.
- I recommend making your homemade anko (you can keep it in freezer and thaw as needed.) Alternatively, use canned (prepared) sweet adzuki beans.
- A hint of saltiness is the key to this dish. You can use either “salted butter only” or “unsalted butter plus a tiny pinch of salt.”
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