Japanese Curry Bun (Kare Pan) カレーパン

Deep fried curry buns filled with Japanese curry fillings with potatoes, carrots, and chicken.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

First start making the dough for curry buns.

Step 2

In a bowl add the flour, salt, yeast and mix. Mix the sweetened condensed milk with the room temperature milk and combine it with the flour. Knead the dough for 10 minutes until the dough is smooth. Add the soft butter, and knead for another 10 minutes. Let the dough rest for at least 1-2 hours.

Step 3

While the dough is resting, start making the fillings.

Step 4

Cut all the ingredients into small cube sizes (3cm).

Step 5

In a pan add butter, onions, and when the onions are translucent, add ginger garlic paste and mix for 30 seconds. Add bell pepper, carrots, and potato, and some salt to taste (adjust the salt based on how much salt the curry powder has). Stir the veggies for 3 minutes, then add the boneless chicken, chopped tomatoes, apple paste and mix well.

Step 6

In a separate bowl add the Japanese curry powder mix, cornstarch, and ½ cup water.

Step 7

Pour the curry powder mixture over the fillings, and add another ½ cup water. Mix everything well and cook the fillings over medium flame while covering it with a lid.

Step 8

Cook it slowly until the potatoes and carrots are soft, and the fillings become thicker.

Step 9

Add ketchup 5 minutes before the filling is ready.

Step 10

Let the filling cool down in the refrigerator.

Step 11

When the dough is raised, roll the dough and divide the dough into small balls (make it small or big based on your desire).

Step 12

Using a rolling pin, roll out the small dough ball into a circle (10cm). Add 1 ½ tbsp of the curry fillings in the center, and fold the dough into half and close the edges with finger tips. To make sure the edges won't open, fold the edges over and pinch to close the bun again.

Step 13

In a bowl beat 2 eggs, and in another plate spread the panko bread crumbs.

Step 14

Soak the curry bun in the beaten eggs, then coat it with the panko bread.

Step 15

These can be stored in the refrigerator for 2-3 days.

Step 16

In a pan add deep frying oil, and when the oil is hot (350F) add the curry buns, and cook it over low to medium flame for 2 minutes each side until they’re golden brown.

Step 17

Take them out of the oil and let the oil drain. Serve them while they’re hot, and enjoy!