Japanese Curry Buns. Have a taste of these delicious Japanese curry buns! The buns are crispy on the outside, soft and fluffy on the inside and filled with mild curry. Using panko really differentiate these buns from the rest.

Japanese Curry Buns (Kare-Pan): We eat lots of Japanese style curry and rice at home. It's delicious, filling, quick, and easy to make a big pot full that lasts for several meals. Kare Pan or Japanese Curry Buns are round morsels of bread dough stuffed with a curry mixture, rolled in Panko crumbs, and deep-fried to a golden crispness. you can cook Japanese Curry Buns using 19 ingredients and 14 steps. Here is how you cook it.

Ingredients of Japanese Curry Buns

Prepare of Japanese curry mixture.
Prepare 1 of large onion.
It's 1 of large carrot.
It's 1 of large potato.
It's 200 g of frozen peas.
You need 300 g of beef mince (use soya mince for veggie version).
It's 4 blocks of Japanese Curry roux (Golden Curry/Java Curry).
You need of Dough.
It's 500 g of strong flour.
Prepare 3 tbsp of soft brown sugar.
Prepare 1 tbsp of dry yeast.
You need 1 tsp of salt.
Prepare 200 ml of milk (slightly warm).
It's 1 of egg.
Prepare 100 ml of sunflower/vegetable oil.
Prepare of Other.
Prepare of Panko breadcrumbs.
It's 1 of egg.
You need 100 ml of milk.

These Kare Pan, or Curry Buns, consist of Japanese curry wrapped in yeasted bread dough, coated with panko, and then deep fried. We bought some to try during the trip, and it was good. I realized that Japanese like to coat bread crumbs. Japanese Curry Piggy Bread Bun (This is adorable -- plan to try with a ham and cheese filling, or a pepperoni roll filling for my kids.

Japanese Curry Buns instructions

Chop the onion, carrot and potato into small cubes..
Heat up some oil in a large frying pan and gently fry the mince. Add the carrot, onion and potatoes and cook for a few minutes until the onion is soft and translucent..
Add the curry roux blocks and add a splash of water. Put the lid on and leave the blocks to melt for a few minutes. Mix once it has slightly melted. Put the lid back on and turn the heat down low to simmer for ten minutes until the potato and carrot are cooked. Add the peas and simmer for another two minutes. Turn the heat off and leave to cool..
While the curry mixture is left to cool, make the dough for your buns. Add the flour, sugar, yeast and salt into a large bowl. Mix the ingredients together..
Make a well in the middle of your dry ingredients. Add the egg and slowly incorporate the flour mixture. Once it gets too tough to mix with the rest of the dry ingredients, add the oil, then slowly add the milk until all of the ingredients are mixed into a dough..
Sprinkle some flour on a clean surface and knead your dough for around 10 minutes until it forms a soft, stretchy dough. Shape into a ball and place it in a large bowl. Cover and leave in a warm place to rise for 40 minutes until it is twice the size..
The curry mixture should now be cool enough to put in the fridge. There shouldn't be much liquid in the mixture otherwise the buns will leak in the oven so putting in the fridge makes it more solid..
Prepare a large baking sheet with a sheet of greaseproof paper. Once the dough has risen, place on a floured surface and punch the air out of the dough so it becomes a flat circle shape. Cut into 16 equal pieces..
Take one piece and roll into a small ball. Place onto the greaseproof paper. Repeat with all 16 pieces and make sure they are spaced evenly on the sheet with enough space between them to rise. Cover with a damp tea towel and leave to prove for 10 minutes. Preheat the oven to 180°C if you are baking rather than deep-frying the buns..
After the dough balls have rested, they should feel light and airy. Take the curry mixture out of the fridge and set next to your tray with a spoon. Sprinkle a small amount of flour on a surface and use your hands or a small rolling pin to flatten the ball and roll out the edges. The middle should be thicker as this is where the top of the bun will be..
Spoon some curry mixture into the middle of the dough (making sure not to fill too much) and pinch opposite ends of the dough together to close the bun. Roll the bun in your hands gently to shape and return it back onto the tray. Repeat for all the buns. Cover again with the damp tea towel while you prepare the breadcrumbs and batter..
Prepare a medium sized bowl and add the breadcrumbs. In another shallow bowl, whisk an egg with some milk. Take a bun and dip it into the egg mixture, making sure to cover it all over. Then dip it into the bowl with the breadcrumbs and cover. Dust off any excess and return back to the tray, making sure you leave enough space between buns. Repeat for all 16 buns. You may find that you need another tray as the buns will have increased in size so make sure you prepare this beforehand..
At this point, you can freeze any buns you do not wish to bake/deep-fry straight away..
You can deep fry the buns like the bakeries in Japan or for a healthier alternative, bake the buns in the oven for 15-18 minutes until the buns are a golden brown colour. Enjoy them warm 😁.

Japanese curry buns , baked not fried. You can find Japanese curry in local diners and roadside stalls and train stations and national Curry buns are warm memories of before—but they're also a prophecy, if we're lucky, for later. Katsu curry is a variation of Japanese curry with a chicken cutlet on top. Adding chicken cutlet brings the Japanese curry up to the next level. This Japanese Curry Recipe is a little spicy & sweet, with a thick gravy-like sauce that's silky Curry rice, or kare rice (pronounced karē raisu), is a dish that was brought to Japan during the Meiji era.