Japanese Curry Bread Buns

I still remember the first time I had Japanese curry bread buns, or "kare pan," at a small bakery in Tokyo. The moment I bit into the crispy outer layer, I was met with the comforting warmth of the savory curry filling, and it felt like a hug in a bun. I couldn’t resist going back for seconds, and every trip since has included these delightful treats. Their crunchy exterior and luscious filling make them an irresistible snack or meal on the go.

If you’re looking for a fun and delicious baking project, making these Japanese curry bread buns at home is definitely worth it. Not only are they filled with rich, flavorful curry, but they also have a unique crispy texture that’s hard to beat. Plus, you can customize the filling to suit your taste! Let’s explore how to make this tasty treat.

Why You’ll Love This Recipe

Japanese curry bread buns are a delightful mix of flavors and textures. The warm, comforting curry filling contrasts beautifully with the crispy outer layer, creating a snack or meal that hits the spot. They’re perfect for lunch, as a snack, or even as part of a festive gathering. Plus, you can make a batch and freeze them for later, making this recipe both delicious and practical.

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 cup 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)
• 70-80 g 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:
Start by heating oil in a pot over medium heat. Add the diced onion and bell pepper, sautéing until softened. Then, add the diced potatoes and carrots, followed by 2 cups of water. Bring to a boil and simmer until the veggies are tender. Stir in the Japanese curry cubes and mix until dissolved. Let it cool completely.

Making the Dough:
In a large bowl, mix together the bread flour, all-purpose flour, corn starch, salt, sugar, and instant yeast. In another bowl, whisk warm soy milk and oil. Pour the wet ingredients into the dry ingredients and mix until it forms a dough. Knead for about 10 minutes until smooth. Cover and let it rise in a warm place for about an hour, or until doubled in size.

Making the Wrappers and Buns:
Once the dough has risen, punch it down and divide it into equal portions. Roll each portion into a circle about 4 inches in diameter. Spoon some cooled curry filling into the center and fold the edges over to seal, pinching gently.

‘Egg’ Wash and Coating:
Prepare the ‘egg’ wash by mixing soy milk with corn starch. Dip each bun into the mixture and then roll in breadcrumbs until thoroughly coated.

Cooking/Baking:
In a deep pan, heat neutral oil for frying over medium heat. Fry the buns in batches until golden brown and crispy, which should take about 3-4 minutes on each side. Alternatively, you can bake them at 375°F (190°C) for about 20-25 minutes or until golden brown.

Storage and Reheating:
Cool completely before storing. Keep them in an airtight container in the fridge for up to 3 days or freeze for longer storage. Reheat in the oven or toaster for the best texture.

Tips to Make Japanese Curry Bread Buns

• Don’t skip cooling the curry filling; it should be thick enough to avoid leaking during frying or baking.
• If using potatoes and carrots, make sure they’re diced small so they cook quickly.
• Experiment with different fillings like chopped veggies or even different types of curry.

How to Serve Japanese Curry Bread Buns

Serve these delectable buns warm, either straight out of the fryer or oven. They pair perfectly with a side salad or pickles, and they’re a hit at parties. Drizzle some soy sauce or serve with a dollop of your favorite dipping sauce for an added kick.

How to Store Japanese Curry Bread Buns

Allow fried or baked buns to cool before placing them in an airtight container. They can be kept in the fridge for up to 3 days or frozen for up to a month. To reheat, pop them in the oven to restore their crispiness.

Variation

Feel free to adjust the recipe by adding different vegetables or proteins to the curry filling. You can even try making a sweet version with red bean paste!

FAQs About Japanese Curry Bread Buns

1. Can I use regular milk instead of soy milk?
Yes, you can use any milk of your choice, but keep in mind that it will change the recipe slightly.

2. Is there a gluten-free option for the dough?
Absolutely! Substitute the flours with a gluten-free blend, but you may need to adjust the liquid and kneading time.

3. Can I bake these buns instead of frying?
Yes, baking is a great alternative. Just ensure they’re golden brown for the best texture.

4. How do I prevent the buns from leaking?
Make sure the filling is cooled before adding it to the dough, and seal the buns carefully to prevent any openings.

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