French Toast by Chihiro Naito
of restaurant Ăn Đi

Although the Farmers Market at UNU and its festivals are temporarily suspended due to COVID-19, business doesn’t stop for farmers and producers.

The Aoyama Pan Matsuri bread festival was intially scheduled for May, but in lieu of the festival taking place, the Aoyama Pan Matsuri and Farmers Market are offering an exclusive breakfast box containing freshly baked bread, organic vegetables, and free-range eggs.

(Note: Already sold out this week, but stay tuned for the next opportunity!)

We asked chef Chihiro Naito of popular Vietnamese restaurant Ăn Đi to make his take on the breakfast classic French toast, using some of the items from the Aoyama Pan Matsuri box. 

The Toast

1 slice of bread, quartered size
2 eggs
120 ml of milk
20 g millet sugar
a pinch of salt

Combine the eggs, milk, millet sugar and salt in a bowl, mix well and strain in a colander. Put the bread in a tupperware, and pour in the egg liquid. Microwave at 600W for 40 seconds. Turn the bread over and do it again for 40 seconds.

Put 10g of butter in a frying pan and brown on both sides over a low heat.

The Topping

20g millet sugar
1/2 tsp cinnamon
pinch of cumin seeds

  1. Mix together the millet sugar, cinnamon and cumin seeds.
  2. Plate up French toast and sprinkle over topping, to taste. Top with mint or your favorite fresh herb.