Curry and bread are a perfect combination. In Japan, curry pan is a popular type of pastry, and every generation loves it. It is crispy outside with tasty curry inside. Carry pan is a great snack, lunch, or picnic food! Curry pan is easier to make than you think. If you love curry and bread, please try it.
Have you ever had a curry pan? Curry pan is one of the popular Japanese pastries in Japan. It’s comfort food that you can find at bakeries, convenience stores, or grocery stores in Japan. This can be great for breakfast, lunch, or snack, home party or picnic.
What is Curry Pan?
Curry pan means curry bread. Kindly cover curry with bread dough and panko, then deep-fried until it’s nicely brown. The outside crust is crispy and bread is almost chewy. It’s deep-frying bread but it shouldn’t be oily. Inside of the bread, there is mild Japanese curry. Once you experience this delicious bread, you can’t stop thinking about when you can get next time…
When I was a kid, my mom used to get Yamazaki Curry Pan as a snack for me. It has a mild curry flavor and is the perfect size for a small snack. Whenever I had curry pan, I was happy.
I love curry pan but after I moved to the states, I couldn’t find it as easily. I tried some curry pan recipes online, and I created my own curry pan recipe finally! This recipe is super easy and simple. I am not good at making bread, so if you are like me, please try this recipe!
Which Curry should I use for Curry pan?
The answer is you can use any curry! I personally like mild curry but if you like a spice, then you can pick hot level of Japanese curry. Here are the list that you can pick curry!
Can I use leftover curry for Curry Pan?
Yes, you can even use leftover curry. The important thing that when you use curry for curry pan is, do not use curry that is so soupy. The curry pan’s curry should be a little bit hard or solid. So if your curry is too smooth, then add more curry roux to make it harder. Then, store in a fridge for a day to cool down.
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Curry Pan
Ingredients
Curry (1 day before you make curry pan)
- 50 g ground meat pork, chicken or beef. You can skip this if you don't want meat.
- 1/3 large onion About 75-90g
- 1/2 carrot About 50g
- 2 Tablespoon vegetable oil
- 2 blocks curry roux Mild, Medium hot, Hot
- 200 ml water
Bread
- 250 g bread flour
- 10 g sugar
- 1/2 teaspoon salt
- 150 g water
- 2 g dry yeast
- 5 g unsalted butter
Fry
- 1 cup panko
- 3 cup vegetable oil
Instructions
Curry (1 day before you make curry pan)
- Dice the onion and carrot. Slice curry roux thinly.
- Add onion and vegetable oil in a medium pot or pan with medium heat. Cook until onion turns clear.
- Add ground meat. Cook until color changes.
- Add diced carrot and water.
- Bring to boil. After boiling, turn the heat to low and cook another 10 minutes.
- Turn the heat off and add sliced curry roux. Make sure it all melts.
- Turn the heat back and cook for 10 minutes on medium low heat. If you can't get rich and heavy texture, cook another 5-10 minutes depending on the texture you get.
- In a container or deep plate, add the curry and cover then store for one day at room temperature.
Bread
- Add butter in a small microwave safe bowl and microwave for 15 seconds to melt.
- Use a medium or large bowl and add flour. Flatten the flour and Indent the middle.
- Add sugar and dry yeast into the indent. Add melted butter and salt on the side outside of the indent so they are separate from sugar and dry yeast.
- Add warm water into the indent with the sugar and dry yeast.
- Mix by folding everything until you can lift up the dough.
- Tap the dough in the bowl for 5 minutes. It's ready if the dough barely sticks in the bowl.
- Put the dough in a medium bowl with covering cling wrap. Wait until the dough gets about double in size.
- Divide into 6 and toss it from one hand to the other. Form into a circle.
- Curry - Prepare curry you made one day before. Divide into 6 pieces.
- Spread each dough (about 4*4 ) , add one piece of curry.
- Fold the dough well and squeeze any gaps closed with your fingers.
- Water the dough lightly in order to be able to cover with panko.
- Cover with Panko.
- In a baking pan, put the covered dough and leave for 20 minutes at room temperature.
- In a medium size deep pan or pot, add oil. Bring to 320F° (160c°).
- Add 2-3 dough balls at a time. Turn over a couple of times and take out when the bread turns brown.
- This is great for breakfast, lunch, or snack!
Which curry should I use?
Thank you for asking! You can pick your favorite curry. The major curry brands are S&B or House Foods. And each brands have some spice levels. I personally like mild Japanese curry. So it’s up to you which curry you want to add 🙂
It’s also a good idea if you have leftover curry. Leftover curry can be used for curry pan.
I made this and it was great but I wonder what I should do with the leftover oil.
Thank you for asking. Deep-frying oil can be used a few times. So ideally you want to have a container with a strainer. It’s a container that you can store oil and reuse the oil again. If you go on Amazon and search “oil container with a strainer”, I think there are so many options to choose from!
You can also throw away the oil. If you throw it away, please use a bag or Ziplock and add the oil and close tightly. You can toss the bag into a trash can but please do not just toss it in the sink.
Omg I found the best kare pan recipe! Making bread is usually difficult but I just followed the recipe and made delicious kare pan!
Thank you!! I am so happy to hear that 🙂
Absolutely Delicious!!
You can’t stop eating 🙂 haha
I made this for a home party! I got a lot of compliments. Thanks!
Oh I am so glad that so many people loved your curry pan! Thank you!!