Ogura Toast is a Nagoya specialty breakfast that pairs two iconic Japanese foods into a delicious flavor combination. Simply slather a warm toasted slice of fluffy Japanese milk bread with sweet red bean paste, salted butter, and fresh whipped cream. So good, it will blow you away!
Place a mixing bowl and metal whisk in the freezer for 10–15 minutes (optional, but recommended). Prepare another larger bowl with iced water in it (more ice than water).
Set up an ice bath. Place2 Tbsp sugar and 1 cup heavy (whipping) cream into the mixing bowl. Alternatively, you can use a stand mixer or handheld mixer for this process (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 in 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 10–15 seconds.
Toast 2 slices shokupan (Japanese milk bread) until golden brown. Then, spread with 2 Tbsp salted butter.
Divide and spread 4 Tbsp sweet red bean paste (anko) on top of the battered toasts. Serve the toasts with red bean paste on the side along with a bowl of whipped cream. Put the freshly whipped cream on top as you enjoy.