I miss kare pan, a delectable deep-fried bread with a crispy exterior filled with mild, slightly sweet Japanese curry. I miss the ease of picking one up at the supermarket. Part of me misses Japan. A lot has changed since those day in Japan, so with much fondness; let’s make kare pan.
Kare Pan – Japanese Curry Bread
- deep sauce pan or deep fryer
- parchment paper cut into squares
- 200 g. bread flour
- 1½ tbsp. granulated sugar
- 1/2 tsp. Kosher salt
- 2 tsp. vegetable oil
- 120 ml. whole milk lukewarm
- 1 tsp. instant yeast
- 340 g ground beef
- 1/2 large yellow onion finely chopped
- 1 clove garlic minced
- 1 medium carrot diced in 1/4" cubes
- 1/2 large russet potato diced in 1/4" cubes
- 1/2 tsp. Kosher salt
- 2 curry roux blocks
- 32 g. water add more if needed
- 180 g. panko breadcrumbs
- 1 egg
- 1 lt. vegetable oil for frying
Making the Dough
- In a large bowl, add the flour, sugar, and salt. Mix well.
- Add the oil, milk, and yeast. Mix to form a shaggy dough.
- Turn the dough out on to a countertop and knead 2-5 minutes until it's smooth and elastic.
- Lightly oil the surface of the dough and place in a bowl. Cover and allow it to proof in a warm place for 1 hour or until doubled in size.
Cooking the filling
- In a skillet, on medium heat, sauté ground beef until most of the beef is browned. Add onions, garlic, and salt. Sauté another 3 minutes.
- Add carrots and potatoes. Mix well. Add 2 tablespoons of water. Cover and reduce heat to low. Cook until the potatoes are almost done.
- Add curry roux blocks and 2-3 tablespoons of water. Stir until the blocks are melted. Add more water, 1 tablespoon at a time, if needed.
- Remove from heat and allow to cool completely.
- Divide the rested dough into 6 equal pieces.
- Press the gas out of the piece of dough and draw up the edges to form a parcel. Turn the dough over with the pinched side down. Using cupped hands, shape the dough into tight balls.
- Roll a dough ball into a 5" diameter circle. Place 1-2 T. of cooled filling in the middle. Draw up two edges of the circle of dough to the middle and pinch to seal, forming a football shape.
- With the seam facing down, gently roll the dough to flatten and seal the seam.
- In a shallow pan, lightly beat an egg.
- Place the panko into another shallow pan.
- Place the curry bread into the egg wash. Turn to coat.
- Next press lightly into the panko, then place on a square of parchment paper.
- Heat oil to 320˚F.
- Place the breads along with the parchment paper into the oil. Gently remove the paper. Fry 2 minutes on each side, or until golden brown.
- Drain the breads onto to rack to drain any excess oil. Serve warm.