Karē Pan - Japanese Curry Bread

Ingredients

• For the bread dough: For the bread dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 2 tablespoons unsalted butter, softened 2 tablespoons unsalted butter, softened
• For the curry filling: For the curry filling:
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 pound (450g) meat of your choice (beef, chicken, or pork), cut into small pieces 1 pound (450g) meat of your choice (beef, chicken, or pork), cut into small pieces
• 3 tablespoons curry powder 3 tablespoons curry powder
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 cups (480ml) chicken or vegetable broth 2 cups (480ml) chicken or vegetable broth
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• Salt and pepper to taste Salt and pepper to taste
• For breading and frying: For breading and frying:
• 2 cups (240g) panko breadcrumbs 2 cups (240g) panko breadcrumbs
• 2 large eggs, beaten 2 large eggs, beaten
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 20g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the flour, sugar, salt, and instant yeast for the bread dough. Mix well.
2. 2.
   Gradually add the warm milk and softened butter to the dry ingredients. Knead the dough until it becomes smooth and elastic.
3. 3.
   Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it doubles in size.
4. 4.
   While the dough is rising, prepare the curry filling. Heat vegetable oil in a large pan over medium heat.
5. 5.
   Add the chopped onion and sauté until translucent. Then, add the diced carrots, potatoes, and meat. Cook until the meat is browned.
6. 6.
   Sprinkle curry powder and flour over the mixture and stir well to coat the ingredients.
7. 7.
   Slowly pour in the chicken or vegetable broth, stirring constantly to avoid lumps. Add soy sauce, Worcestershire sauce, salt, and pepper. Simmer for about 15-20 minutes, or until the vegetables are tender and the curry thickens.
8. 8.
   Remove the curry filling from heat and let it cool completely.
9. 9.
   Once the dough has risen, punch it down to release any air bubbles. Divide the dough into equal portions, depending on the desired size of the Karē Pan.
10. 10.
    Take one portion of dough and flatten it with your hands. Place a spoonful of the cooled curry filling in the center of the dough.
11. 11.
    Fold the edges of the dough over the filling, sealing it tightly. Repeat with the remaining dough and filling.
12. 12.
    Dip each filled dough ball into the beaten eggs, then roll it in the panko breadcrumbs until fully coated.
13. 13.
    Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Carefully place the breaded dough balls into the hot oil and fry until golden brown on all sides.
14. 14.
    Remove the Karē Pan from the oil and drain on a paper towel to remove excess oil.
15. 15.
    Serve the Karē Pan hot and enjoy!

Treat your ingredients with care...

• Bread dough — Make sure the yeast is fresh and active to ensure a good rise. Knead the dough until it becomes smooth and elastic for a fluffy texture.
• Curry filling — Feel free to customize the filling by adding additional vegetables or adjusting the spice level to your preference. Simmering the curry until the vegetables are tender helps develop the flavors.

Tips & Tricks

• To save time, you can use store-bought curry roux instead of making the curry from scratch.
• If you prefer a spicier curry, add a pinch of cayenne pepper or chili powder to the filling.
• Serve Karē Pan with a side of Japanese pickles or a fresh green salad for a balanced meal.
• You can freeze the unbaked Karē Pan for later use. Just thaw them before frying.
• Experiment with different fillings, such as cheese or mushrooms, to create your own variations.

Serving advice

Karē Pan is best enjoyed when freshly fried and still warm. Serve it as a standalone snack or pair it with a side salad for a light meal. It is also a great option for picnics or lunchboxes.

Presentation advice

To enhance the presentation, dust the Karē Pan with a sprinkle of curry powder or garnish with chopped fresh herbs, such as cilantro or parsley. Serve it on a wooden cutting board or a decorative plate to showcase its golden exterior.