Mochi ice cream toast
1 serving mochi ice cream
2 thick slices white bread
Anko (sweetened adzuki bean paste)
Kinako (ground soybeans)
Cut into bread in a criss-cross pattern, without cutting all the way through. Turn bread over and spread with anko.
Repeat with the other slice but spread with cream cheese.
Melt butter in a frying pan and place one slice of bread on top.
Place mochi ice cream on the center of the bread slice and cook for 3 minutes.
Top with the second bread slice and flip over to cook the other side.
Transfer to a plate. Top with kinako, honey and almond slices before serving.