Karē Pan, Japanese Curry Bun

Breakfast
Oven

Easy Level:

Cook Time:

Servings:

6 - 8 Buns

[Kar? pan] is a really popular food or snack in Japan. Kare means Curry. Pan means Bread. This is Meatmen’s version of Japanese Curry Bun.
Using ingredients which are readily available in your local supermarket, you can make this dish with ease anytime you want!
Crispy on the outside, soft and fluffy on the inside and filled with savoury mild curry. This deep-fried bread is nothing like the curry puff pastry you have eaten in Singapore, the chewy dough compliments with the oozing of delicious curry when you take a bite.

Ingredients

Adjust Servings
US / Metric
0.00
g
g
bread flour
0.00
g
g
bread flour
0.00
g
g
instant yeast
0.00
g
g
instant yeast
0.00
g
g
unsalted butter
0.00
g
g
unsalted butter
0.00
g
g
fresh milk
0.00
g
g
fresh milk
0.00
g
g
MARIGOLD Dawn Sweetened Beverage Creamer
0.00
g
g
MARIGOLD Dawn Sweetened Beverage Creamer
0.00
g
g
salt
0.00
g
g
salt

Japanese Curry Filling:

0.00
cup
cup
boneless and skinless chicken thigh, cut into small cubes
0.00
cup
cup
boneless and skinless chicken thigh, cut into small cubes
0.00
g
g
carrot (diced)
0.00
g
g
carrot (diced)
0.00
g
g
potato (diced)
0.00
g
g
potato (diced)
0.00
inch
inch
knob of grated ginger
0.00
inch
inch
knob of grated ginger
0.00
cloves
cloves
of grated garlic
0.00
cloves
cloves
of grated garlic
0.00
g
g
small bell pepper (diced)
0.00
g
g
small bell pepper (diced)
0.00
ml
ml
water
0.00
ml
ml
water
0.00
box
box
of Japanese curry sauce mix
0.00
box
box
of Japanese curry sauce mix
0.00
eggs
eggs
(for coating)
0.00
eggs
eggs
(for coating)
0.00
cup
cup
panko (for final coating)
0.00
cup
cup
panko (for final coating)

Steps

1

Mix flour & instant yeast inside the mixer bowl. Attach dough hook onto mixer machine.
Mix flour & instant yeast inside the mixer bowl. Attach dough hook onto mixer machine.
Mark as completed

2

In your mixer and mix in fresh milk followed by MARIGOLD Dawn Sweetened Beverage Creamer slowly. Mix till well combined.
In your mixer and mix in fresh milk followed by MARIGOLD Dawn Sweetened Beverage Creamer slowly. Mix till well combined.
Mark as completed

3

Sprinkle salt into a mixing bowl. Mix well.
Sprinkle salt into a mixing bowl. Mix well.
Mark as completed

4

Add in butter cubes one by one.
Add in butter cubes one by one.
Mark as completed

5

Let it mix for about 8 – 10 mins till dough is formed and the window pane stretch is achieved.
Let it mix for about 8 – 10 mins till dough is formed and the window pane stretch is achieved.
Mark as completed

6

Cover dough and let it proof for 1 hour.
Cover dough and let it proof for 1 hour.
Mark as completed

7

While waiting for the dough to proof. We will prepare the Japanese chicken curry.
While waiting for the dough to proof. We will prepare the Japanese chicken curry.
Mark as completed

8

In a pan, sauté the onion, followed by grated ginger & garlic. Sauté till fragrant.
In a pan, sauté the onion, followed by grated ginger & garlic. Sauté till fragrant.
Mark as completed

9

Add in potato, carrot & red bell pepper, continue to sauté till cooked.
Add in potato, carrot & red bell pepper, continue to sauté till cooked.
Mark as completed

10

Add in cut chicken cubes and continue to sauté till meat is cooked.
Add in cut chicken cubes and continue to sauté till meat is cooked.
Mark as completed

11

Add in 150ml of water and sauté till all ingredients are softened.
Add in 150ml of water and sauté till all ingredients are softened.
Mark as completed

12

Add in one box of Japanese curry sauce mix. Mix it well. Simmer sauce till it thickens. Set aside to cool. ( You may want to cook this one day in advance and fridge it to get a thicker consistency.
Add in one box of Japanese curry sauce mix. Mix it well. Simmer sauce till it thickens. Set aside to cool. ( You may want to cook this one day in advance and fridge it to get a thicker consistency.
Mark as completed

13

After 1 hour. Punch down the dough to release gas bubbles in the dough. Cut dough evenly into 6 - 8 equal balls (weigh them equally) and shape them accordingly sealing with seams side down. Let it rest for 10 mins.
After 1 hour. Punch down the dough to release gas bubbles in the dough. Cut dough evenly into 6 - 8 equal balls (weigh them equally) and shape them accordingly sealing with seams side down. Let it rest for 10 mins.
Mark as completed

14

Flatten out each dough with your palm. With a rolling pin , roll the dough out into a slightly round shape of 4inch diameter. Scope a tbsp of curry filling onto the dough ,fold it into half and seal the edges by firming pinching it together.
Flatten out each dough with your palm. With a rolling pin , roll the dough out into a slightly round shape of 4inch diameter. Scope a tbsp of curry filling onto the dough ,fold it into half and seal the edges by firming pinching it together.
Mark as completed

15

Cover dough with a damp cloth while working on the rest of the dough.
Cover dough with a damp cloth while working on the rest of the dough.
Mark as completed

16

Eggs wash each curry dough with a brush, then transfer to panko for final coating.
Eggs wash each curry dough with a brush, then transfer to panko for final coating.
Mark as completed

17

Continue to let it proof for another 1 hour.
Continue to let it proof for another 1 hour.
Mark as completed

18

Prepare pot for deep frying, medium heat. With seam side down, place each curry dough in. Do not overcrowd.
Prepare pot for deep frying, medium heat. With seam side down, place each curry dough in. Do not overcrowd.
Mark as completed

19

Keep turning the curry dough while you are frying, till they turn golden brown.
Keep turning the curry dough while you are frying, till they turn golden brown.
Mark as completed

20

Drain dry over the wire rack.
Drain dry over the wire rack.
Mark as completed

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