Easy Japanese Curry Bun
Easy Japanese Curry Bun
Ingredients
For the Curry Filling
- 1 tablespoon oil
- 1 onion, medium, diced
- 1 clove garlic, minced
- 250 grams minced beef
- 1 carrot, medium, diced
- 1 potato, medium, diced
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
- 1 teaspoon curry powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper, optional
- 1/4 teaspoon black pepper
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 1/2 cup water
For Assembly and Frying
- 8 samoons or burger buns, small
- 1 egg, beaten
- as needed panko breadcrumbs
- as needed oil, for deep frying
Instructions
- 1
Heat 1 tablespoon of oil in a pan over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-5 minutes.
⏱️ 5 min
- 2
Add the minced garlic to the pan and cook for another minute, stirring it with the onions until fragrant.
⏱️ 1 min
- 3
Add the 250 grams of minced beef to the pan. Cook until it is browned, breaking it up with a spoon as it cooks, about 5-7 minutes.
⏱️ 7 min
- 4
Add the diced carrot and diced potato to the pan. Cook for 5 minutes, stirring occasionally.
⏱️ 5 min
- 5
Add the seasonings: 1 tablespoon of soy sauce, 1 tablespoon of ketchup, 1 teaspoon of curry powder, 1/2 teaspoon of cumin powder, 1/4 teaspoon of turmeric powder, 1/4 teaspoon of cayenne pepper (if using), 1/4 teaspoon of black pepper, 1/4 teaspoon of white pepper, and 1/2 teaspoon of salt. Mix all ingredients well until everything is evenly coated.
⏱️ 2 min
- 6
Sprinkle 1 tablespoon of cornstarch over the mixture and mix well to incorporate it.
⏱️ 1 min
- 7
Pour in 1/2 cup of water. Stir the mixture and cook until it thickens and the vegetables are tender, about 5-7 minutes.
⏱️ 7 min
- 8
Remove the pan from heat and set the curry filling aside to cool completely. This will take approximately 30 minutes.
⏱️ 30 min
- 9
Take one small samoon or burger bun. Carefully hollow out the center of each roll, creating a cavity and leaving a sturdy shell. You can push the bread inwards and then remove the soft inner part, leaving a boat-like structure.
⏱️ 5 min
- 10
Fill each hollowed roll generously with the cooled curry filling using a spoon.
⏱️ 5 min
- 11
Place the removed top part of the bread back onto the filling, covering it.
⏱️ 2 min
- 12
Prepare two separate bowls: one with 1 beaten egg and another with panko breadcrumbs.
⏱️ 1 min
- 13
Dip each filled bun into the beaten egg, ensuring it is fully coated on all sides.
⏱️ 2 min
- 14
Immediately roll the egg-coated bun in panko breadcrumbs, gently pressing to ensure the breadcrumbs adhere well to the entire surface.
⏱️ 3 min
- 15
Heat oil for deep frying in a pan over medium-high heat. Once the oil is hot (around 350-375°F or 175-190°C), carefully place the coated buns into the hot oil.
⏱️ 5 min•🌡️ 180
- 16
Fry the buns until they are golden brown and crispy on all sides, turning them as needed to achieve even browning, about 2-3 minutes per side.
⏱️ 6 min
- 17
Remove the fried buns from the oil using a slotted spoon and drain them on paper towels to remove excess oil.
⏱️ 1 min
- 18
Serve the Japanese Curry Buns immediately while they are warm and crispy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Japanese Curry Bun
For the Curry Filling
- 1 tablespoon oil
- 1 onion, medium, diced
- 1 clove garlic, minced
- 250 grams minced beef
- 1 carrot, medium, diced
- 1 potato, medium, diced
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
- 1 teaspoon curry powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper, optional
- 1/4 teaspoon black pepper
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 1/2 cup water
For Assembly and Frying
- 8 samoons or burger buns, small
- 1 egg, beaten
- as needed panko breadcrumbs
- as needed oil, for deep frying
Instructions
- 1
Heat 1 tablespoon of oil in a pan over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-5 minutes.
⏱️ 5 min - 2
Add the minced garlic to the pan and cook for another minute, stirring it with the onions until fragrant.
⏱️ 1 min - 3
Add the 250 grams of minced beef to the pan. Cook until it is browned, breaking it up with a spoon as it cooks, about 5-7 minutes.
⏱️ 7 min - 4
Add the diced carrot and diced potato to the pan. Cook for 5 minutes, stirring occasionally.
⏱️ 5 min - 5
Add the seasonings: 1 tablespoon of soy sauce, 1 tablespoon of ketchup, 1 teaspoon of curry powder, 1/2 teaspoon of cumin powder, 1/4 teaspoon of turmeric powder, 1/4 teaspoon of cayenne pepper (if using), 1/4 teaspoon of black pepper, 1/4 teaspoon of white pepper, and 1/2 teaspoon of salt. Mix all ingredients well until everything is evenly coated.
⏱️ 2 min - 6
Sprinkle 1 tablespoon of cornstarch over the mixture and mix well to incorporate it.
⏱️ 1 min - 7
Pour in 1/2 cup of water. Stir the mixture and cook until it thickens and the vegetables are tender, about 5-7 minutes.
⏱️ 7 min - 8
Remove the pan from heat and set the curry filling aside to cool completely. This will take approximately 30 minutes.
⏱️ 30 min - 9
Take one small samoon or burger bun. Carefully hollow out the center of each roll, creating a cavity and leaving a sturdy shell. You can push the bread inwards and then remove the soft inner part, leaving a boat-like structure.
⏱️ 5 min - 10
Fill each hollowed roll generously with the cooled curry filling using a spoon.
⏱️ 5 min - 11
Place the removed top part of the bread back onto the filling, covering it.
⏱️ 2 min - 12
Prepare two separate bowls: one with 1 beaten egg and another with panko breadcrumbs.
⏱️ 1 min - 13
Dip each filled bun into the beaten egg, ensuring it is fully coated on all sides.
⏱️ 2 min - 14
Immediately roll the egg-coated bun in panko breadcrumbs, gently pressing to ensure the breadcrumbs adhere well to the entire surface.
⏱️ 3 min - 15
Heat oil for deep frying in a pan over medium-high heat. Once the oil is hot (around 350-375°F or 175-190°C), carefully place the coated buns into the hot oil.
⏱️ 5 min•🌡️ 180 - 16
Fry the buns until they are golden brown and crispy on all sides, turning them as needed to achieve even browning, about 2-3 minutes per side.
⏱️ 6 min - 17
Remove the fried buns from the oil using a slotted spoon and drain them on paper towels to remove excess oil.
⏱️ 1 min - 18
Serve the Japanese Curry Buns immediately while they are warm and crispy.
⏱️ 1 min