My Curry Bread. Curry bread (kare pan) is Japanese curry encased in bread dough, lightly covered in panko bread I used my Japanese Chicken Curry recipe for my curry bread. You can use other types of meats as. Curry bread is usually found in bakeries and convenience stores.

For my version, I've made a dry curry, but I've enlisted the help of some steamed kabocha squash, which helps bind the crumbly. Karee Pan, or Curry Bread, is one of the most delicious Japanese food creations ever! It is, as the I can't remember when I first had karee pan, but my daughter only had her first taste of it a few years. you can have My Curry Bread using 10 ingredients and 12 steps. Here is how you achieve that.

Ingredients of My Curry Bread

You need 1 of Basic bread dough.
You need 300 grams of Mixed ground beef and pork.
You need 1 medium of Onion.
Prepare 1/4 of Carrot.
You need 1/2 bunch of Spinach (boiled).
Prepare 1 medium of Potato.
Prepare 15 grams of Cellophane noodles (rehydrated).
Prepare 2 of to 3 pieces Curry roux blocks (store-bought).
You need 1 of Soy sauce, salt, pepper, Japanese-style Worcestershire sauce etc..
It's 1 of for the coating Beaten egg, panko.

Naan Bread & Curry - Himouto! Fresh-baked bread and steamy-hot curry are two of the best smells in the world, and here the two Afraid I would make a mistake, and ruin my memory of this delight, I enlisted two New York City chefs. Curry bread (or currybread), known as curry pan in Japanese, is a fried bread bun filled with spicy curry sauce. Become the king of the Japanese bakery by mastering this easy curry bread.

My Curry Bread step by step

Prepare the filling ingredients. You just have to chop everything up in the way you like (I do it as listed above)..
Heat a frying pan, add the ground meat and cook quickly. Add the onion, carrot and potato and continue stir-frying. When everything is more or less cooked through, add the noodles and stir fry some more..
Add the chopped up curry roux, and mix to dissolve. Taste, and add seasoning with your favorite condiments (soy sauce, salt and pepper, and Japanese-style Worcestershire sauce etc.) Leave to cool..
Make the basic bread dough, and complete the 1st rising. Deflate and divide into portions..
Round off each portion of dough, cover with a tightly wrung out moistened kitchen towel, and leave to rest for 20 minutes..
Deflate the dough lightly and roll it out with a rolling pin (make the middle thicker than the edges). Top with the portioned filling..
From here on, this is how I wrap each bun. Fold up the top and bottom sides, then the left and right sides..
With your right hand, pull up the dough edges towards the middle (where your left hand is)..
Turn the dough in the other direction and pleat the dough towards the center. Pinch the seams tightly closed..
Turn the buns seam side down and neaten them up. Mist with water, and leave for the 2nd rising for 20 minutes..
Optionally brush the surface with beaten egg, and top with panko. Mist with water again..
Bake in a preheated 210°C oven for 10 to 12 minutes. Done..

There's a whole category of breads in Japan called okazu pan. My solution for this is to fry it until it's puffed and crisped, then to finish it in the oven. This is one of the more unique bread that you can find in Indonesia Cooking the curry is really fast, just a quick stir fry until both the chicken and potato cubes are cooked and. They are soft fluffy buns that have curry filling and then coated in panko breadcrumbs and finally deep fried to get that crispy crust. Are you as excited as I am about this recipe?