Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, japanese curry buns. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Curry bread (kare pan) is Japanese curry encased in bread dough, lightly covered in panko bread If you are a huge fan of Japanese curry, you have to make this insanely delicious bread bun at home. Have a taste of these delicious Japanese curry buns! The buns are crispy on the outside, soft and fluffy on the inside and filled with mild curry.
Japanese Curry Buns is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Japanese Curry Buns is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have japanese curry buns using 19 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Japanese Curry Buns:
- Prepare Japanese curry mixture
- Prepare 1 large onion
- Get 1 large carrot
- Prepare 1 large potato
- Prepare 200 g frozen peas
- Take 300 g beef mince (use soya mince for veggie version)
- Take 4 blocks Japanese Curry roux (Golden Curry/Java Curry)
- Prepare Dough
- Get 500 g strong flour
- Make ready 3 tbsp soft brown sugar
- Prepare 1 tbsp dry yeast
- Make ready 1 tsp salt
- Prepare 200 ml milk (slightly warm)
- Get 1 egg
- Make ready 100 ml sunflower/vegetable oil
- Take Other
- Get Panko breadcrumbs
- Make ready 1 egg
- Make ready 100 ml milk
Japanese curry buns , baked not fried. You can find Japanese curry in local diners and roadside stalls and train stations and national Curry buns are warm memories of before—but they're also a prophecy, if we're lucky, for later. With a savory curry filling and a light coating of crispy panko, Japanese Curry Buns or Kare Pan is the star of pastries in Japan. Japanese curry (カレー, karē) is commonly served in three main forms: curry rice (カレーライス, karē raisu, curry over rice), curry udon (curry over noodles), and curry bread (a curry-filled pastry).
Instructions to make Japanese Curry Buns:
- Chop the onion, carrot and potato into small cubes.
- Heat up some oil in a large frying pan and gently fry the mince. Add the carrot, onion and potatoes and cook for a few minutes until the onion is soft and translucent.
- Add the curry roux blocks and add a splash of water. Put the lid on and leave the blocks to melt for a few minutes. Mix once it has slightly melted. Put the lid back on and turn the heat down low to simmer for ten minutes until the potato and carrot are cooked. Add the peas and simmer for another two minutes. Turn the heat off and leave to cool.
- While the curry mixture is left to cool, make the dough for your buns. Add the flour, sugar, yeast and salt into a large bowl. Mix the ingredients together.
- Make a well in the middle of your dry ingredients. Add the egg and slowly incorporate the flour mixture. Once it gets too tough to mix with the rest of the dry ingredients, add the oil, then slowly add the milk until all of the ingredients are mixed into a dough.
- Sprinkle some flour on a clean surface and knead your dough for around 10 minutes until it forms a soft, stretchy dough. Shape into a ball and place it in a large bowl. Cover and leave in a warm place to rise for 40 minutes until it is twice the size.
- The curry mixture should now be cool enough to put in the fridge. There shouldn't be much liquid in the mixture otherwise the buns will leak in the oven so putting in the fridge makes it more solid.
- Prepare a large baking sheet with a sheet of greaseproof paper. Once the dough has risen, place on a floured surface and punch the air out of the dough so it becomes a flat circle shape. Cut into 16 equal pieces.
- Take one piece and roll into a small ball. Place onto the greaseproof paper. Repeat with all 16 pieces and make sure they are spaced evenly on the sheet with enough space between them to rise. Cover with a damp tea towel and leave to prove for 10 minutes. Preheat the oven to 180°C if you are baking rather than deep-frying the buns.
- After the dough balls have rested, they should feel light and airy. Take the curry mixture out of the fridge and set next to your tray with a spoon. Sprinkle a small amount of flour on a surface and use your hands or a small rolling pin to flatten the ball and roll out the edges. The middle should be thicker as this is where the top of the bun will be.
- Spoon some curry mixture into the middle of the dough (making sure not to fill too much) and pinch opposite ends of the dough together to close the bun. Roll the bun in your hands gently to shape and return it back onto the tray. Repeat for all the buns. Cover again with the damp tea towel while you prepare the breadcrumbs and batter.
- Prepare a medium sized bowl and add the breadcrumbs. In another shallow bowl, whisk an egg with some milk. Take a bun and dip it into the egg mixture, making sure to cover it all over. Then dip it into the bowl with the breadcrumbs and cover. Dust off any excess and return back to the tray, making sure you leave enough space between buns. Repeat for all 16 buns. You may find that you need another tray as the buns will have increased in size so make sure you prepare this beforehand.
- At this point, you can freeze any buns you do not wish to bake/deep-fry straight away.
- You can deep fry the buns like the bakeries in Japan or for a healthier alternative, bake the buns in the oven for 15-18 minutes until the buns are a golden brown colour. Enjoy them warm 😁
Japanese Curry Buns (Kare-Pan): We eat lots of Japanese style curry and rice at home. It's delicious, filling, quick, and easy to make a big pot full that lasts for several meals. These Kare Pan, or Curry Buns, consist of Japanese curry wrapped in yeasted bread dough, coated with panko, and then deep fried. Also known as kareeman, Japanese steamed curry buns are filled with vegetable mixture and curry-flavored mince. Japanese curry belongs to the group of typically Japanese foods that have origins in European cuisine, called yohshoku.
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