Kare Pan, also known as Japanese Curry Bread, is one of the most popular savory pastries at Japanese bakeries. We made this homemade Japanese curry bread with a savory curry filling, it has a chewy, springy texture, and a light coating of crispy panko.
Ingredients:
For Bread:
All purpose flour: 1.5cups
Yeast: 1 teaspoon
Salt: 1/2 teaspoon
Sugar: 1 tablespoon
Oil: 2 teaspoons
Warm milk: 1/2 cup
For Stuffing:
Onion: 1, medium
Potato: 1, big
Carrot: 1
Oil: 2 teaspoon
Japanese Curry powder: 1 teaspoon
Corn flour: 1 teaspoon
Water: 1/2 cup
Corn flour slurry (1 tablespoon corn flour + 1/2 cup water)
Panko Breadcrumbs: 1/2 cup
Oil for frying
First, Proof your yeast in milk for 5 minutes until it’s bubbling and frothing.
Then mix all your ingredients together with the yeast milk and knead well to make a dough. Let it proof for 2 hours minimum until risen.
Stuffing:
Sauté all your vegetables in oil until the mixture is soft. Then season it with salt and curry powder.
Now add in your water and let the mixture simmer for 5-10 minutes before adding corn flour. Stir until everything is slightly thick.
Once your dough has proofed, divide it into 6 pieces and roll out into circles. Add a spoonful of stuffing into the center in a line. Fold the dough over to make a half moon shape, and then roll it into a thin stick. Then dip your proofed dough into the corn flour slurry, and then coat it into the panko crumbs.
Let it proof for another 30 minutes, then deep fry until it’s golden to dark brown.
