Japanese · Breakfast
Japanese Sweet Bean Bread Sandwich (Dairy-Free)
Anpan-style sandwich on a soft dairy-free brioche-style bun split and filled with sweetened azuki bean paste enriched with coconut cream. Lightly toasted, finished with toasted sesame seeds for crunch and nuttiness.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
442Calories
11.2gProtein
11.8gFat
75.8gCarbs
27.9gSugar
10.1gFiber
330mgSodium
0mgChol
6.1gSat Fat
480mgPotassium
95mgCalcium
3.4mgIron
0mcgVitamin B12
0.6mgVitamin C
vegetarian
vegan
high-fiber
low-calorie
dairy-free
Instructions
1
Prep
Split the dairy-free brioche-style bun in half on a cutting board and set the halves cut-side up.
2
Simmer
In a small saucepan over medium-low heat, warm the azuki beans with the coconut cream for 3-4 minutes, stirring often, until slightly thickened.
3
Toast
Heat the skillet over medium heat and toast the cut sides of the bun for 1-2 minutes until golden brown and lightly crisp at the edges.
4
Build
Spread the warm sweet bean paste evenly across the bottom bun half. Scatter the toasted sesame seeds over the paste and close with the top bun half.
5
Plate
Cut the sandwich in half on a board and place on a plate to serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz427g cooked azuki beans (sweet red bean paste, homemade or store-bought)
- 22 dairy-free brioche-style bun (approx. 70g), split
- 2 tbsp30g coconut cream
- 2 tsp2 tsp sesame seeds
