Do you like Japanese bread?
I introduced Melon pan Recipe before- Today I do Curry bread(kare pan or curry bun) :)!
In all Japanese bread, this is the one of my favorite Japanese bread, especially home-made one.
You can get it at any Japanese bakery but it’s deep-fried bread, so it’s always best to have it soon after you cook it of course! It’s crunchy outside as like Ton-katsu, and bread is so fluffy.. Please try home-made one once, and you would love it!
Please also check my Japanese cookbook if you are interested in most popular recipes from Japanese cooking class for foreigners in Tokyo.
– The dough
(A) 140g of strong flour
(A) 25g of butter
(A) 1 Tablespoon of beaten egg
(B) 3/4 teaspoon of dry yeast
(B) 1.5 Tablespoon of sugar
70cc of warm water (or 75cc. It depends on the dough)
- The Filling
1 piece of garlic
100g of ground meat (pork)
1/2 onion (chopped finely)
1/2 potato (chopped into 1cm cubes)
1/4 carrot (chopped finely)
200cc of water
1 Tablespoon of Consomme powder
4 Tablespoons of Panko (or more. It depends on how solid the paste is)
2.5 Tablespoons of Curry powder
1 beaten egg
-Make Curry filling
1. Place sliced garlic and 1 Tablespoon of vegetable oil in a pan and heat it up.
2. Place all the vegetables and ground meat and sauté it until the vegetable become soft and meat color changed.
3. Add water and Consomme powder.
4. When the Consomme powder melt, add the curry powder and simmer for 5-10 minutes.
5. Add Panko and stop the gas. Let sit until it cools down.
1. Place (B)s in a cup, mix with the half of warm water and let sit for few minutes.
2. Place all (A)s in a bawl, (1), and the lest of the warm water. Keep mixing with wooden spatula until you have a ball.
3. Place the dough on a big plate, knead and stretching until the dough become smooth, coherent and pliable. (The dough is sticky at first but it’s become stiff)
4. When you have a nice smooth dough ball, put into a ball, cover with plastic film and let rise for 30 minutes. (The best temperature is about 40 degree C)
5. Take out the dough, pinch down, and divide into 6 pieces with scraper. Roll each piece into a ball, let rest for 10 minutes under a damp kitchen towel.
6. Flatten out each piece into a thin round with a rolling pin. Place the curry filling in the center and gather up the opposing edges of the circle above the filling. Pinch the dough all around to seal well, Push the crimped edge to one side.
7. Leave them in a warm place for about 15 minutes. Dip the curry bread into the beaten egg, coating it on all sides and toss the Panko.
8. Prepare the frying oil to 180 degree C and place the bun in the hot oil. Deep fry it until golden brown. (about 3-5 minutes) Drain well on a rack. Serve hot or at room temperature.
Kare pan (Japanese curry bread, Curry bun)