Curry Pan
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!
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 Around 80g
- 1/3 carrot Around 50g
- 2 Tablespoon vegetable oil
- 2 blocks curry roux Mild, Medium hot, Hot
- 150 ml water
Bread
- 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
Fry
- 1 cup panko
- water
- 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
- 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!
Nutrition
Calories: 353.42kcalCarbohydrates: 45.63gProtein: 8.32gFat: 14.34gSodium: 832.75mgFiber: 2.3gSugar: 3.9g
Tried this recipe?Let us know how it was!