Description
Curry Bread, also known as Kare Pan, is a delicious Japanese breakfast and snack favorite featuring a soft dough filled with savory curry, coated with crispy panko breadcrumbs, and deep-fried to golden perfection. This recipe offers a flavorful, satisfying treat that combines the comforting textures of bread and rich curry filling for an incredible ultimate breakfast experience.
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
- Activate yeast: Combine warm milk, sugar, and active dry yeast in a mixing bowl. Allow the mixture to sit for 5–10 minutes until it becomes foamy, indicating that the yeast is active and ready for use.
- Make the dough: Add the all-purpose flour, egg, salt, and softened butter to the yeast mixture. Knead the ingredients together until a soft, elastic dough forms. This process takes about 8–10 minutes by hand or around 5 minutes if using a stand mixer with a dough hook attachment.
- First rise: Cover the dough and place it in a warm area. Let it rise for about 1 hour until it has doubled in size, which ensures a soft and airy bread texture.
- Prepare the curry filling: 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 optional mashed potatoes. Stir well and cook for 2–3 minutes to blend the flavors. Season with salt and pepper to taste. Remove from heat and allow the filling to cool completely before assembling.
- Shape dough and fill: After the dough has risen, punch it down to release air. Divide it into 8 equal portions. Flatten each piece into a circle and place a spoonful of the cooled curry filling in the center. Pinch the edges tightly to seal the dough around the filling, shaping each into an oval or round ball to prevent leakage during frying.
- Coat for frying: Dip each stuffed dough ball into the beaten egg to coat evenly, then roll in panko breadcrumbs to cover fully. This breadcrumb layer creates the signature crunchy exterior.
- Deep fry: Heat vegetable oil in a deep fryer or a heavy-bottom pot to 340–350°F (170–177°C). Fry the curry bread in batches for 2–3 minutes per side, turning carefully until golden brown and crispy. Use a slotted spoon to remove and drain the bread on paper towels to eliminate excess oil.
- Serve: Enjoy the curry bread warm for a crispy, flavorful breakfast or snack. It pairs perfectly with tea or coffee.
Notes
- You can bake the curry bread instead of frying: brush with egg wash and bake at 375°F for 20–25 minutes until golden.
- Curry bread freezes well after frying—reheat in an oven or air fryer for best texture.
- Ensure the curry filling is completely cool before stuffing to prevent the dough from becoming soggy.
- Adjust curry powder and seasoning according to taste preference.
- Prep Time: 30 minutes (plus 1 hour rise)
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Frying
- Cuisine: Japanese
