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.
Curry (1 day before you make curry pan)
- 200 g bread flour
- 2 teaspoon sugar
- 1/2 teaspoon salt
- 100 g warm water About 90℉ (32℃)
- 2 g dry yeast
- 15 g unsalted butter
- 1 large egg(s) 1 large egg is about 50g
- 1 cup panko
- 3 cup vegetable oil
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.
- Grab butter from the fridge 30 minutes before starting. Bring it to a room temperature.
- In a small bowl, add egg and mix until the color gets evenly.
- Use a medium or large bowl and add flour, sugar, dry yeast, salt, and the room temperature butter. Mix well.
- Add warm water and the mixed egg to the bowl. Mix until the bough is getting corrected. Don't need to kneed a lot at this point.
- Grab the dough and put on a kitchen counter or a cutting board. Kneed until there is no more flour left. 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 shape them circle. Place the cough on a plate and cover with a cling wrap or a wet towel. Leave it for 10 minutes.
- After 10 minutes, make the circle flat (about 4*4) by using your palm.
- Curry – Prepare curry you made one day before. Divide into 6 pieces.
- Add one piece of curry to the flat dough.
- 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 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. Each side is about 1 – 1 minutes 30 seconds.
- This is great for lunch, or snack!