Description
Curry Bread, or Kare Pan, is a beloved Japanese snack featuring a savory, spiced curry filling encased in soft bread dough, coated with crispy panko breadcrumbs, and deep-fried until golden brown. This recipe combines a flavorful ground meat curry with a tender yeast dough, resulting in a delicious fried bun that’s perfect for snacking or a light meal.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon instant yeast
- 1/2 teaspoon salt
- 1/2 cup warm milk
- 1 large egg
- 2 tablespoons unsalted butter (softened)
- 1 tablespoon oil (for greasing)
- Oil for frying
Filling
- 1 tablespoon oil
- 1/2 small onion (diced)
- 1 clove garlic (minced)
- 1/2 teaspoon grated ginger
- 1/2 teaspoon curry powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup ground meat (beef, chicken, or pork)
- 1 tablespoon flour
- 1/4 cup water
- 1/4 cup frozen peas
Coating
- 1 egg (beaten)
- 1 cup panko breadcrumbs
Instructions
- Prepare the Filling: In a small pan, heat 1 tablespoon oil over medium heat. Add diced onion, minced garlic, and grated ginger, sautéing for 2 to 3 minutes until fragrant and softened. Stir in curry powder, turmeric, salt, and pepper and cook for 30 seconds to release flavors. Add ground meat and cook until browned throughout. Sprinkle in 1 tablespoon flour and stir well. Slowly add 1/4 cup water, cooking until the mixture thickens into a curry consistency. Stir in frozen peas and remove from heat. Allow the filling to cool completely before use.
- Make the Dough: In a mixing bowl, combine 2 cups all-purpose flour, 2 tablespoons sugar, 1 teaspoon instant yeast, and 1/2 teaspoon salt. Add 1/2 cup warm milk and 1 large egg, mixing to form a rough dough. Knead in 2 tablespoons softened butter, continuing to knead for 8 to 10 minutes until the dough is smooth and elastic. Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
- Shape the Curry Breads: Punch down the risen dough and divide into 6 equal pieces. Flatten each piece into a circle. Spoon 1 to 2 tablespoons of the cooled curry filling into the center of each circle. Carefully pinch the edges to seal and shape each filled dough ball into an oval bun.
- Coat the Buns: Dip each shaped bun into the beaten egg to coat evenly, then roll in 1 cup panko breadcrumbs to cover completely for a crispy exterior.
- Fry the Curry Breads: Heat oil in a deep pan or fryer to 340-350°F (170-180°C). Fry 2 to 3 buns at a time for 2 to 3 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove and drain on paper towels.
- Serve: Allow the curry breads to cool slightly and serve warm for the best taste and texture. Enjoy your Japanese-style fried curry buns!
Notes
- You can bake the curry breads at 375°F (190°C) for 15–18 minutes instead of frying for a lighter version.
- The curry filling can be prepared ahead of time and chilled to make shaping the buns easier and prevent dough from getting soggy.
- Ground meat options include beef, chicken, or pork, depending on preference.
- Ensure the filling is fully cooled before filling the dough to prevent dough from becoming sticky or difficult to seal.
- Use panko breadcrumbs for an authentic crispy texture on the outside.
