Description
Curry Bread, also known as Kare Pan, is a popular Japanese snack featuring a crispy fried bread filled with savory Japanese curry made from ground meat, potatoes, and onions. This delicious bread combines a soft dough exterior coated in crispy panko breadcrumbs with a flavorful curry filling, perfect for a satisfying snack or light meal.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 2/3 cup warm milk
- 2 tablespoons unsalted butter, softened
- 1 large egg
- 1 tablespoon oil (for frying)
- 1/2 cup panko breadcrumbs
Filling
- 1/2 tablespoon oil
- 1/4 cup diced onion
- 1/2 cup ground beef or pork
- 1/2 cup diced potatoes
- 1/2 tablespoon curry powder
- 1 tablespoon ketchup
- 1/2 tablespoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons water
Instructions
- Prepare the curry filling: In a skillet over medium heat, warm 1/2 tablespoon oil and sauté the diced onions until translucent. Add the ground meat and cook until browned. Then stir in the diced potatoes, curry powder, ketchup, Worcestershire sauce, salt, pepper, and water. Cook this mixture for about 5 minutes until the potatoes are tender and the filling thickens. Remove from heat and let cool completely before using.
- Make the dough: In a mixing bowl, combine the all-purpose flour, sugar, salt, and instant yeast. Add the warm milk, softened butter, and egg. Knead the mixture until a smooth and elastic dough forms, which should take about 10 minutes. Cover the bowl and let the dough rise in a warm place until it doubles in size, approximately 1 hour.
- Shape the curry bread: After the dough has risen, punch it down and divide it into 6 equal portions. Flatten each portion into a disc shape. Spoon about 1 to 2 tablespoons of the cooled curry filling onto the center of each disc. Fold the dough over the filling and seal tightly, shaping each into a ball or oval to encase the filling securely.
- Coat with breadcrumbs and second rise: Lightly dip each filled dough ball into water, then roll and coat thoroughly with panko breadcrumbs. Place the coated pieces on a tray and let them rise again for 20 minutes to ensure a light and airy texture.
- Fry the curry bread: Heat oil in a deep pan to 350°F (175°C). Fry the bread pieces until golden brown on all sides, about 2 to 3 minutes per side. Be careful to fry evenly for a crisp exterior and properly heated filling.
- Drain and serve: Remove the fried curry bread from the oil and place on paper towels to drain excess oil. Serve warm as a delightful snack or appetizer.
Notes
- Ensure the curry filling is completely cooled before stuffing the dough to avoid tearing or breaking the dough.
- For a lighter version, you can bake the stuffed and breadcrumb-coated dough at 375°F (190°C) for 15 to 18 minutes instead of frying.
- Use halal meat to make this recipe suitable for a Halal diet.
- Panko breadcrumbs help achieve the signature crispy texture; do not substitute with regular breadcrumbs.
