Name: Kare Pan (Japanese Curry Bread) Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: Japanese
Ingredients: 2 tbsp Toasted Sesame oil; 1 tbsp Garlic (peeled and chopped finely); 1 tbsp Ginger (peeled and chopped finely); 1 medium Onion (peeled and chopped finely); 1 large Potato (peeled and chopped finely); 1 large Carrot (peeled and chopped finely); 250 grams Minced Chicken; 2 cups Chicken Stock; 2 to 3 cubes Japanese Curry Block; 3 cups Plain Flour (All Purpose Flour); 4 tbsp Sugar; 1 cup Warm Milk; 2 tsp Salt; 1 tbsp Dry Yeast; 3 tbsp Butter; 1 large Egg; ¼ cup Water; 2 cups Panko Breadcrumbs; Oil for deep frying

Ingredients

2 tbsp Toasted Sesame oil

1 tbsp Garlic (peeled and chopped finely)

1 tbsp Ginger (peeled and chopped finely)

1 medium Onion (peeled and chopped finely)

1 large Potato (peeled and chopped finely)

1 large Carrot (peeled and chopped finely)

250 grams Minced Chicken

2 cups Chicken Stock

2 to 3 cubes Japanese Curry Block

3 cups Plain Flour (All Purpose Flour)

4 tbsp Sugar

1 cup Warm Milk

2 tsp Salt

1 tbsp Dry Yeast

3 tbsp Butter

1 large Egg

¼ cup Water

2 cups Panko Breadcrumbs

Instructions

Step 1: Make the curry sauce by heating the toasted sesame oil in a pot. Add the chopped ginger and garlic, sautéing until fragrant. Add the chopped onions and cook for a couple of minutes.

Step 2: Add the chopped carrots and potatoes, sautéing for a few more minutes. Then add the minced chicken and cook for 2 minutes until lightly browned.

Step 3: Pour in the chicken stock and bring the mixture to a full boil. Cover and simmer for 5 minutes.

Step 4: Add the Japanese curry blocks and stir well until they melt completely and the curry thickens. Remove from heat and refrigerate until the curry thickens further, ideally overnight.

Step 5: To make the dough, combine warm milk, sugar, and dry yeast in a bowl. Let it sit for 5 minutes until the yeast activates and becomes frothy.

Step 6: Add the plain flour and salt to the yeast mixture and mix to form a dough. Incorporate the butter and knead for 2 to 3 minutes until the dough is soft and smooth.

Step 7: Cover the dough and let it rise for 1 hour or until it doubles in size.

Step 8: Once risen, punch down the dough and divide it into 12 equal portions. Shape each portion into a smooth ball.

Step 9: Flatten each dough ball, place a spoonful of thickened curry sauce in the center, then fold and seal the edges completely to encase the filling.

Step 10: Beat the egg with water in a bowl. Dip each stuffed dough ball in the egg wash, then coat thoroughly with panko breadcrumbs.

Step 11: Heat oil in a deep pan for frying. Fry the curry buns on medium heat until golden brown on all sides, about 5 minutes. Use a slotted spoon to remove and drain them on paper towels.

Step 12: Serve the Kare Pan warm and enjoy its crispy exterior and flavorful curry filling.

Tips & Variations

For a vegetarian version, substitute minced chicken with finely chopped mushrooms or textured vegetable protein.

Allowing the curry sauce to cool and thicken overnight helps prevent the filling from leaking during frying.

Use fresh yeast instead of dry yeast for a slightly different dough texture.

Serve with a side of tonkatsu sauce or Japanese mayonnaise for added flavor.

FAQs

Can I use store-bought curry instead of Japanese curry blocks?

While Japanese curry blocks provide a specific flavor and thickening effect, you can use a thick, mild curry sauce as a substitute. Just make sure the filling is thick enough to avoid leakage during frying.

Is it necessary to deep fry the buns?

Deep frying is traditional for Kare Pan and creates the signature crispy texture, but you can bake them for a healthier alternative. Brush the coated buns with oil and bake at 180°C (350°F) until golden, though the texture will be different.