Japanese Curry Bread Buns (Kare Pan)

Why make this recipe

Japanese Curry Bread Buns, or Kare Pan, are delightful snacks filled with savory curry and encased in a soft, golden crust. They are perfect for lunch, a snack, or a light dinner. Making these buns at home allows you to customize the filling to your taste and enjoy the warm, comforting flavors of Japanese curry. Plus, they bring a fun and delicious twist to your usual bread recipes.

How to make Japanese Curry Bread Buns

Ingredients:

• 1 cup (155g) bread flour
• 1/4 cup (40g) all-purpose flour
• 1 tbsp (9g) corn starch
• 1 tsp salt
• 1 tbsp sugar
• 1 tsp instant dry yeast
• 1/2 cup warm soy milk or other non-dairy milk
• 1 tbsp neutral oil (sunflower, canola, vegetable, etc.)
• 1 1/2 cups cooled Japanese curry for filling (recipe follows)
• 2 cups diced potatoes (see notes)
• 1 cup diced carrots (see notes)
• 1 onion (diced)
• 1 bell pepper (diced)
• 2 cups water (or more depending on desired consistency)
• 70-80g vegan Japanese curry cubes
• Neutral oil (for cooking)
• 2 tbsp room temperature soy milk mixed with 1/2 tbsp corn starch
• 1/2 to 3/4 cup Japanese or panko breadcrumbs (or more as needed for coating)

Directions:

Cooking the Curry:

1. In a pot, heat some neutral oil over medium heat.
2. Add the diced onion and bell pepper. Sauté until soft.
3. Add the diced potatoes and carrots, stirring for a few minutes.
4. Pour in 2 cups of water, bring to a boil, then reduce to a simmer.
5. Add the vegan curry cubes and continue to simmer until the veggies are tender. Set aside to cool.

Making the Dough:

1. In a mixing bowl, combine bread flour, all-purpose flour, corn starch, salt, sugar, and yeast.
2. Add the warm soy milk and oil, mixing until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth.
4. Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until doubled in size.

Making the Wrappers and Buns:

1. Once the dough has risen, punch it down and divide it into small balls (about the size of a golf ball).
2. Flatten each ball and add a spoonful of cooled curry filling in the center.
3. Gather the edges of the dough around the filling and pinch to seal completely. Shape into a bun.

‘Egg’ Wash and Coating:

1. Mix the soy milk and corn starch to form an ‘egg’ wash.
2. Dip each bun in the wash, then roll in breadcrumbs to coat.

Cooking/Baking:

1. Heat oil in a deep pan over medium heat. Fry the buns until golden brown on all sides.
2. Alternatively, preheat your oven to 375°F (190°C) and bake the buns for about 20-25 minutes until golden.

Storage and Reheating:

Let the buns cool completely before placing them in an airtight container. Store in the refrigerator for up to three days. To reheat, you can warm them in the oven or toaster oven until heated through.

How to serve Japanese Curry Bread Buns

Serve Japanese Curry Bread Buns warm for the best experience. They can be enjoyed on their own or paired with a side salad or dipping sauce. Some people like to have them with a cup of tea or coffee.

How to store Japanese Curry Bread Buns

To store the buns, allow them to cool fully. Then place them in an airtight container and keep them in the refrigerator for up to three days. For longer storage, you can freeze them. Wrap each bun in plastic wrap and place them in a freezer bag. They can be frozen for up to a month.

Tips to make Japanese Curry Bread Buns

• Be sure the curry filling is cooled before sealing it in the dough to prevent the buns from becoming soggy.
• You can adjust the amount of curry cubes according to your taste preferences—the more cubes, the stronger the flavor.
• For extra crunch, double coat the buns in breadcrumbs.

Variation

You can change the filling to include other vegetables like peas or mushrooms, or even add protein like tofu or chickpeas to the filling. For a different flavor, try adding cheese to the curry mixture.

FAQs

1. Can I make the dough ahead of time?
Yes, you can make the dough a day ahead. Simply let it rise, then punch it down and refrigerate it. Before using, bring it back to room temperature.

2. Is there a gluten-free option for these buns?
Yes, you can use a gluten-free flour blend instead of bread flour and all-purpose flour. Make sure to check that the curry cubes are gluten-free as well.

3. Can I bake the buns instead of frying them?
Absolutely! Baking is a healthier option. Preheat your oven and bake the buns until golden brown, about 20-25 minutes at 375°F (190°C).

Japanese Curry Bread Buns (Kare Pan)

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• Author: admin
• Total Time: 45 minutes
• Yield: 12 buns
• Diet: Vegan

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Description

Delightful snacks filled with savory curry and encased in a soft, golden crust. Perfect for lunch, a snack, or a light dinner.

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Ingredients

• 1 cup (155g) bread flour
• 1/4 cup (40g) all-purpose flour
• 1 tbsp (9g) corn starch
• 1 tsp salt
• 1 tbsp sugar
• 1 tsp instant dry yeast
• 1/2 cup warm soy milk or other non-dairy milk
• 1 tbsp neutral oil (sunflower, canola, vegetable, etc.)
• 1 1/2 cups cooled Japanese curry for filling
• 2 cups diced potatoes
• 1 cup diced carrots
• 1 onion (diced)
• 1 bell pepper (diced)
• 2 cups water (or more depending on desired consistency)
• 70-80g vegan Japanese curry cubes
• Neutral oil (for cooking)
• 2 tbsp room temperature soy milk mixed with 1/2 tbsp corn starch
• 1/2 to 3/4 cup Japanese or panko breadcrumbs (or more as needed for coating)

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Instructions

1. In a pot, heat some neutral oil over medium heat. Add the diced onion and bell pepper. Sauté until soft.
2. Add the diced potatoes and carrots, stirring for a few minutes. Pour in 2 cups of water, bring to a boil, then reduce to a simmer.
3. Add the vegan curry cubes and continue to simmer until the veggies are tender. Set aside to cool.
4. In a mixing bowl, combine bread flour, all-purpose flour, corn starch, salt, sugar, and yeast.
5. Add the warm soy milk and oil, mixing until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth.
6. Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 60 minutes, or until doubled in size.
7. Once the dough has risen, punch it down and divide it into small balls (about the size of a golf ball).
8. Flatten each ball and add a spoonful of cooled curry filling in the center. Gather the edges of the dough around the filling and pinch to seal completely. Shape into a bun.
9. Mix the soy milk and corn starch to form an ‘egg’ wash. Dip each bun in the wash, then roll in breadcrumbs to coat.
10. Heat oil in a deep pan over medium heat. Fry the buns until golden brown on all sides, or preheat your oven to 375°F (190°C) and bake the buns for about 20-25 minutes until golden.

Notes

Let the buns cool completely before storing. Store in the refrigerator for up to three days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Snack
• Method: Frying or Baking
• Cuisine: Japanese