Ogura Toast (Toast with Red Bean Paste) - Popular Nagoya Food | Easy Japanese Recipes at JustOneCookbook.co

Ogura Toast

Course: Breakfast
Cuisine: Japanese
Keyword: japanese bread, sweet red bean
Prep Time: 15 minutes
Cook Time: 3 minutes
Total Time: 18 minutes
Servings: 2 Toasts
Author: Nami
Ogura toast (小倉トースト), 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!


  • 2 slices Shokupan (Japanese pullman loaf bread) (or any white bread)
  • 2 Tbsp salted butter (at room temperature)
  • 4 Tbsp red bean paste (anko)

Whipped cream (makes 8-10 ogura toasts)

  • 1 cup heavy (whipping) cream (1 cup = 240 ml)
  • 2 Tbsp sugar


  1. 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).
  2. 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!).
  3. Whisk just until the cream reaches stiff peaks. Whisking by hand, it will take about 10-12 minutes.
  4. 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.
  5. Toast the bread until golden brown and spread the butter.
  6. 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.

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.