Kare Pan (Japanese Curry Bread)
Kare Pan (Japanese Curry Bread)
Ingredients
For the Curry Filling
- 1/2 pound ground beef
- 1/2 onion, finely diced
- 1/2 carrot, finely diced
- 3 1/2 ounces Japanese curry roux, 1/2 block of a standard 7-ounce package
- 1 1/2 cups water
- 1 tablespoon vegetable oil
For the Bread Dough
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon instant dry yeast
- 1/2 teaspoon salt
- 3/4 cup milk, warm (105-115°F)
- 2 tablespoons unsalted butter, softened
For Assembly and Frying
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1 1/2 cups panko breadcrumbs
- 2 ounces mozzarella cheese, cut into 4 small cubes (optional)
- 4 cups vegetable oil, for deep frying
Instructions
- 1
Prepare the curry filling: Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add the diced onion and carrot and sauté until softened, about 5-7 minutes.
⏱️ 7 min
- 2
Add the ground beef to the saucepan and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 5 min
- 3
Pour in 1 1/2 cups of water and bring to a simmer. Reduce heat to low, add the Japanese curry roux, and stir until completely dissolved and the curry has thickened. This should take about 5-7 minutes. The curry should be very thick.
⏱️ 7 min
- 4
Transfer the curry filling to a shallow dish or metal tray. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 1 hour, or until completely chilled and firm.
- 5
Prepare the bread dough: In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant dry yeast, and salt. Whisk to combine.
⏱️ 3 min
- 6
Add the warm milk and softened butter to the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.
⏱️ 10 min
- 7
Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 8
Once risen, gently punch down the dough to release the air. Divide the dough into 8 equal portions (approximately 2 ounces each). Roll each portion into a smooth ball.
⏱️ 10 min
- 9
Assemble the Kare Pan: Take one dough ball and flatten it into a 4-5 inch circle, making the edges slightly thinner than the center. Place about 1 1/2 tablespoons of the chilled curry filling in the center of the dough, ensuring it does not touch the edges. For a cheese variation, place a cube of mozzarella cheese on the dough before adding the curry.
⏱️ 15 min
- 10
For the football shape: Fold one side of the dough over the filling to meet the other side, creating a half-moon. Pinch the edges firmly to seal, then gently shape into an elongated football. For the round shape: Gather the edges of the dough around the filling and pinch them together at the top to seal completely, forming a ball.
⏱️ 10 min
- 11
Place the sealed Kare Pan on a baking sheet lined with parchment paper. Repeat with the remaining dough and filling. Cover loosely with plastic wrap and let rise for another 30 minutes.
⏱️ 30 min
- 12
Set up a breading station: Place the 1/4 cup all-purpose flour in one shallow dish, the beaten egg in a second shallow dish, and the panko breadcrumbs in a third shallow dish.
⏱️ 2 min
- 13
Carefully dredge each Kare Pan first in flour (shaking off excess), then dip in the beaten egg (allowing excess to drip off), and finally coat generously with panko breadcrumbs, pressing gently to adhere.
⏱️ 8 min
- 14
Heat the vegetable oil in a deep pot or Dutch oven to 350°F. Fry the Kare Pan in batches of 2-3, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through.
⏱️ 12 min•🌡️ 350
- 15
Remove the fried Kare Pan with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve warm.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Kare Pan (Japanese Curry Bread)
Ingredients
For the Curry Filling
- 1/2 pound ground beef
- 1/2 onion, finely diced
- 1/2 carrot, finely diced
- 3 1/2 ounces Japanese curry roux, 1/2 block of a standard 7-ounce package
- 1 1/2 cups water
- 1 tablespoon vegetable oil
For the Bread Dough
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon instant dry yeast
- 1/2 teaspoon salt
- 3/4 cup milk, warm (105-115°F)
- 2 tablespoons unsalted butter, softened
For Assembly and Frying
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1 1/2 cups panko breadcrumbs
- 2 ounces mozzarella cheese, cut into 4 small cubes (optional)
- 4 cups vegetable oil, for deep frying
Instructions
- 1
Prepare the curry filling: Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add the diced onion and carrot and sauté until softened, about 5-7 minutes.
⏱️ 7 min - 2
Add the ground beef to the saucepan and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 5 min - 3
Pour in 1 1/2 cups of water and bring to a simmer. Reduce heat to low, add the Japanese curry roux, and stir until completely dissolved and the curry has thickened. This should take about 5-7 minutes. The curry should be very thick.
⏱️ 7 min - 4
Transfer the curry filling to a shallow dish or metal tray. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 1 hour, or until completely chilled and firm.
- 5
Prepare the bread dough: In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant dry yeast, and salt. Whisk to combine.
⏱️ 3 min - 6
Add the warm milk and softened butter to the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.
⏱️ 10 min - 7
Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 8
Once risen, gently punch down the dough to release the air. Divide the dough into 8 equal portions (approximately 2 ounces each). Roll each portion into a smooth ball.
⏱️ 10 min - 9
Assemble the Kare Pan: Take one dough ball and flatten it into a 4-5 inch circle, making the edges slightly thinner than the center. Place about 1 1/2 tablespoons of the chilled curry filling in the center of the dough, ensuring it does not touch the edges. For a cheese variation, place a cube of mozzarella cheese on the dough before adding the curry.
⏱️ 15 min - 10
For the football shape: Fold one side of the dough over the filling to meet the other side, creating a half-moon. Pinch the edges firmly to seal, then gently shape into an elongated football. For the round shape: Gather the edges of the dough around the filling and pinch them together at the top to seal completely, forming a ball.
⏱️ 10 min - 11
Place the sealed Kare Pan on a baking sheet lined with parchment paper. Repeat with the remaining dough and filling. Cover loosely with plastic wrap and let rise for another 30 minutes.
⏱️ 30 min - 12
Set up a breading station: Place the 1/4 cup all-purpose flour in one shallow dish, the beaten egg in a second shallow dish, and the panko breadcrumbs in a third shallow dish.
⏱️ 2 min - 13
Carefully dredge each Kare Pan first in flour (shaking off excess), then dip in the beaten egg (allowing excess to drip off), and finally coat generously with panko breadcrumbs, pressing gently to adhere.
⏱️ 8 min - 14
Heat the vegetable oil in a deep pot or Dutch oven to 350°F. Fry the Kare Pan in batches of 2-3, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through.
⏱️ 12 min•🌡️ 350 - 15
Remove the fried Kare Pan with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve warm.
⏱️ 3 min