Description
Curry Bread, or Kare Pan, is a delicious Japanese breakfast and snack featuring soft bread dough filled with a savory curry and meat mixture, then deep-fried to a crispy golden perfection. This recipe combines a fluffy, mildly sweet dough with a rich, flavorful curry filling, resulting in an irresistible treat that’s perfect warm and crispy.
Ingredients
Scale
For the dough:
- 2½ cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 2¼ teaspoons active dry yeast (1 packet)
- ¾ cup warm milk (110°F)
- 1 large egg
- 2 tablespoons unsalted butter (softened)
For the curry filling:
- 1 tablespoon vegetable oil
- ½ small onion (finely chopped)
- ½ carrot (grated)
- 1 clove garlic (minced)
- 1 cup cooked ground beef or chicken
- 1 tablespoon curry powder
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- ¼ cup mashed potatoes (optional, for binding)
- Salt and pepper to taste
For frying:
- 1 egg (beaten, for egg wash)
- 1 cup panko breadcrumbs
- Vegetable oil for deep frying
Instructions
- Prepare the dough: In a mixing bowl, combine warm milk, sugar, and yeast. Let it rest for 5–10 minutes until the mixture is foamy, indicating the yeast is active. Add the all-purpose flour, egg, salt, and softened butter, then knead the ingredients into a soft, elastic dough. This process takes about 8–10 minutes by hand or 5 minutes using a mixer with a dough hook. Cover the dough and let it rise in a warm place until it doubles in size, approximately 1 hour.
- Make the curry filling: While the dough is rising, heat vegetable oil in a pan over medium heat. Sauté the finely chopped onion, grated carrot, and minced garlic until softened and fragrant. Add the cooked ground beef or chicken, curry powder, ketchup, soy sauce, and mashed potatoes if using. Stir and cook for another 2–3 minutes to blend flavors. Season with salt and pepper to taste. Remove from heat and let the filling cool completely to prevent leaking during frying.
- Shape and fill the bread: Once the dough has doubled in size, punch it down to release air. Divide the dough into 8 equal portions and flatten each piece into a circle with your hands or rolling pin. Place a spoonful of the cooled curry filling in the center of each dough circle. Carefully pinch the edges together to seal the filling inside, forming an oval or round stuffed bread shape.
- Coat the bread: Dip each filled dough ball into the beaten egg to create an egg wash coating. Then roll it in panko breadcrumbs, making sure the bread is fully coated for maximum crispiness when fried.
- Fry the curry bread: Preheat vegetable oil in a deep fryer or a heavy, deep pot to 340–350°F (170–175°C). Fry the coated curry breads in batches for 2–3 minutes per side, or until they turn golden brown and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Enjoy the curry bread warm as a delightful breakfast or flavorful snack that combines crispy bread with savory curry filling.
Notes
- You can bake the curry bread instead of frying it by brushing the dough with egg wash and baking at 375°F (190°C) for 20–25 minutes until golden.
- Curry bread freezes well after frying; reheat in an oven or air fryer to restore crispiness.
- Ensure the curry filling is fully cooled before sealing to prevent dough sogginess and leaking during frying.
- Use a thermometer to maintain correct oil temperature for perfectly crispy bread without greasiness.
