This is a very popular breakfast in Japan. Last year, when I visited my foster daughter, Yuriko in Japan, she served me this dish for breakfast. I really enjoyed it as I had never serve and taste this way before. She did not use the store-ready bean paste but she cooked the bean paste herself. It was a little moister then the canned ones. She was so nice to give me her recipe. I altered a little to make my own and like to share with all of you. Hope you will enjoy as much as I did.
6 slices white/whole wheat sandwich bread
10½ oz homemade red bean paste/store-ready sweetened red bean paste (See recipe below)
2 tablespoons softened salted butter
1 blade pandan leaf, washed and knotted
2 tablespoons toasted white sesame seeds (optional)
Red Bean Paste
1½ cups red bean, washed and drained well
2¼ cups raw sugar/rock sugar
3-4 cups water
1 blade fresh pandan leaf, washed and knotted, if unavailable, simply omit it
Place the washed red beans in a container and top with some water enough to cover the beans. Cover and soak for at least 6 hours or preferably overnight.
Drain the bean and discard the water. Transfer to a pot fill with 3-4 cups of water. Heat the pot over medium-high heat and bring it to a boil. Reduce the heat to medium-low heat and simmer for 60-70 minutes or until the beans are softened. Keep an eye while cooking occasionally making sure that water doesn’t dry up. Drain and discard the water.
Return the cooked beans to the heat, add raw sugar/rock sugar and pandan leaf and bring the heat to medium heat and continuously stirring and mixing for 10-12 minutes until beans are very soft and smooth form paste. Remove from heat and transfer paste into a glass jar container. Cool and cover, and store in the refrigerator until use or keep for a week or so.
Toast sandwich bread slices in a toaster/toaster oven. Lightly spread salted butter on one side of the toast and then spread the red bean paste on top of the butter. Sprinkle some toasted white sesame seed and serve. (Optional)