japanese curry bread (カレーパン);
A thick Japanese curry made with ground meat, carrots, potatoes, onions, garlic, and peas, stuffed into a handheld bun and rolled in panko and fried or baked for a savory treat.
Servings: 8
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Ingredients
curry filling;
- 6 oz ground meat (like soy chorizo, pork, or beef)
- ½ cup onion, diced
- 2 cloves garlic, minced
- ⅓ cup carrots, diced
- ⅓ cup potatoes, diced
- 2 cubes Japanese curry roux
- 1 Tbsp ketchup
- 1 tsp garam masala
- 1½ cup water
- 1 Tbsp oil
dough;
- 3 cups bread flour
- 4 tsp sugar
- 1 Tbsp butter
- 1 cup water
- 1 tsp yeast
fry;
- 1 cup panko bread crumbs
- 1 cup water
- 48 oz canola oil (or preferred frying oil)
Instructions
curry filling;
- Dice and prep all ingredients. Add 1 Tbsp oil to a pan over medium high heat. Add the chopped potatoes, chopped carrots, minced garlic, and diced onions and cook until the onions are almost translucent, approx 5-7 minutes.
- Add the ground meat, crumbling it up and cook for a minute or until browned. Add 1½ cups water, 1 Tbsp ketchup, 1 tsp garam marsala, and crumble 2 cubes curry roux into the mixture. Stir to combine.
- Cover with a lid and reduce to low heat, cooking until potatoes are cooked through. It should be thick, but will thicken more as it cools. Remove from the heat and transfer to a bowl or container and allow to cool. Refrigerate after cooling.
dough;
- Bread machine: Add all ingredients to your bread machine, and select the "dough" setting. Let it run until primary fermentation is done.
- By hand: Add all ingredients except butter to a medium bowl, and mix together until a shaggy dough forms. Sprinkle a tiny bit of flour onto your work surface and turn out the dough. Knead until the dough comes together and starts to feel smooth. Add the butter to the dough and knead it in. Once the dough is smooth, shape into a ball. Add to a bowl and cover, allowing to proof for 30-60 minutes or until doubled in size.
- Flatten the dough to remove air bubbles and then portion into 12 even portions. Give them a quick knead, then allow them to rest for 10 minutes to allow gluten to relax. Grab the cooled curry filling.
- Grab a portion of dough and roll it out into an oval, roughly hand-sized. Add the filling to the top half and bring the bottom half up and over the filling. Take care to squeeze out any extra air, and pinch together the seams. Make sure to keep the filling from touching the edges. Once sealed, place on a plate or silicone mat and cover with a damp paper towel to keep them moist. Repeat with remaining dough and filling.
fry*;
- Begin by adding oil to a deep dish or pan over medium heat. Bring the oil to roughly 350°. You can check this by using a thermometer or dropping a few panko crumbs in and seeing if they start to bubble and fry.
- Add panko crumbs to a shallow dish. Brush or spray water around each of the formed curry breads. Roll in panko crumbs to coat. Set aside and cover with a damp towel while repeating for the remaining breads.
- (Optional) Wait 15-20 minutes for a second rise.
- Once oil has come to temp, add the curry buns. Add only 2-3 at a time, to prevent crowding and too much of a temperature drop. Fry for 2-3 minutes on each side or until golden brown. Using a slotted spoon, remove to a metal rack to allow excess oil to drip off. Repeat for remaining buns. Serve warm!
Notes
*To bake instead of frying, preheat the oven to 350°. Proceed with the steps to roll each bun in panko, then use a cooking spray to spray each with oil all over. Bake for 30 minutes, flipping once halfway through at 15 minutes to achieve a consistent golden color.
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