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Kare Pan (Japanese Curry Bread) Recipe

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★★★★★

4.5 from 75 reviews

Kare Pan, or Japanese Curry Bread, is a delicious deep-fried bread stuffed with flavorful Japanese curry. This recipe combines a rich homemade curry sauce with a soft, fluffy dough that’s coated in crispy panko breadcrumbs for an irresistibly crunchy exterior. Perfect as a snack or a hearty appetizer, Kare Pan brings the comforting taste of Japanese curry into a fun, portable form.

Ingredients

Scale

Curry Sauce

  • 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

Dough

  • 3 cups Plain Flour (All Purpose Flour)
  • 4 tbsp Sugar
  • 1 cup Warm Milk
  • 2 tsp Salt
  • 1 tbsp Dry Yeast
  • 3 tbsp Butter

Coating and Frying

  • 1 large Egg
  • ¼ cup Water
  • 2 cups Panko Breadcrumbs
  • Oil for deep frying

Instructions

  1. Prepare Curry Sauce: Heat toasted sesame oil in a pot over medium heat. Add chopped ginger and garlic, sauté until fragrant. Add onions and cook for a couple of minutes until softened. Stir in chopped carrots and potatoes, sauté for a few more minutes. Add minced chicken and cook for about 2 minutes until browned. Pour in chicken stock and bring the mixture to a full boil. Cover and simmer for 5 minutes. Add Japanese curry blocks and stir continuously until they melt and the curry thickens. Remove from heat and refrigerate the sauce until it thickens further, preferably overnight.
  2. Make the Dough: In a bowl, mix warm milk, sugar, and dry yeast. Let it sit for 5 minutes until the yeast activates and becomes frothy. Add plain flour and salt to the yeast mixture, then mix until a dough forms. Add butter and knead the dough for 2 to 3 minutes until it’s soft and smooth. Cover the dough and let it rest for about 1 hour in a warm place, or until it doubles in volume.
  3. Shape and Fill Dough: Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a smooth ball. Flatten each ball slightly and place a spoonful of chilled curry sauce in the center. Carefully wrap the dough around the curry, sealing the edges completely to prevent filling leakage.
  4. Coat the Kare Pan: Beat the egg with ¼ cup water in a shallow bowl. Dip each stuffed dough ball into the egg wash, then roll it thoroughly in panko breadcrumbs to coat evenly.
  5. Deep Fry the Kare Pan: Heat enough oil in a deep frying pan or pot over medium heat. Fry the coated buns for about 5 minutes, turning occasionally, until they are golden brown on all sides. Remove with a slotted spoon and drain excess oil on paper towels. Serve warm and enjoy your crispy, savory Kare Pan!

Notes

  • For best results, let the curry sauce chill overnight to thicken perfectly before filling the dough.
  • If you prefer a vegetarian version, substitute minced chicken with finely chopped mushrooms or tofu.
  • Ensure the dough is well sealed to prevent curry leakage during frying.
  • Maintain medium heat while frying to allow the bread to cook thoroughly without burning the exterior.
  • Serve Kare Pan fresh and warm for optimal crispiness and flavor.

Keywords: Kare Pan, Japanese Curry Bread, Japanese Snack, Deep Fried Bread, Curry Bread, Homemade Curry Bread, Japanese Cuisine

Find it online: https://flavorsbymaya.com/kare-pan-japanese-curry-bread-recipe/