This one is dangerously good—seriously addictive.
The toast turns out crisp and caramelized, with buttery richness like a Kouign-Amann (a sweet, layered French pastry). A hint of bitterness from the caramel plus a final sprinkle of salt makes it sweet, salty, and utterly irresistible.
5 minutes
Kazumi Okuda (Takkii Mama)
PROFILE
INGREDIENTS
SERVES 1
Original recipe (1X) yields 1 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 slice of sandwich bread
- 2tbsp butter
- 2tbsp granulated sugar
- a pinch of salt (sea salt or rock salt recommended)
DIRECTIONS
Preparation
Cut the bread in half.- 1
In a skillet, melt half of the butter over medium-low heat. Add half of the sugar, then place the bread slices on top.
- 2
When the bread starts to brown lightly, add the remaining butter and sugar to an empty spot in the skillet. Once melted, flip the bread onto that spot.
- 3
Move and flip the bread around in the pan so the caramel coats all sides.
- 4
Once the bread is evenly glazed with a golden caramel, remove from the pan, plate, and sprinkle with salt.
RecipeID
792
Tips & Notes
・Be careful not to let the caramel burn—it will turn very bitter.
・Just a pinch of salt is enough; flaky or rock salt works best.
・To clean the pan, fill it with hot water right away—the caramel will dissolve easily.
MY RATING
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"Awarded at the “Japan Cookbook Awards 2016.” Extensive experience in recipe development for magazines, advertisements, and corporations, as well as numerous TV appearances. Author of 24 cookbooks with total sales exceeding 2.14 million copies. Has a combined social media following of 480,000."