Recipe: Perfect Curry Stuffed Bread ‘Karee Pan’

Curry Stuffed Bread ‘Karee Pan’. Curry bread is the ultimate way to experience curry! Kare pan or Japanese curry bread is curry wrapped in bread and covered in panko bread crumbs. It is normally deep fried though it can be baked.

Curry Stuffed Bread ‘Karee Pan’ This was also only my second time deep frying. In Japan, there is a popular savoury bread called 'Karee Pan', that is deep-fried bread filled with Curry and coated with Bread Crumbs. Combine Bread Flour, Caster Sugar and Salt in a large bowl. You can have Curry Stuffed Bread ‘Karee Pan’ using 19 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Curry Stuffed Bread ‘Karee Pan’

  1. You need of <1-Hour Focaccia Dough>.
  2. You need 3/4 cup of Warm Water.
  3. Prepare 1 teaspoon of Dry Yeast.
  4. You need 1 tablespoon of Sugar.
  5. Prepare 2 cups of Bread Flour.
  6. Prepare 1/2 teaspoon of Salt.
  7. You need 1 teaspoon of Baking Powder *Note: If you have enough time to proof the dough, you don’t need to add it.
  8. It's 2 tablespoons of Vegetable Oil OR softened Butter.
  9. You need 1/2 cup of ‘Panko’ Bread Crumbs for coating.
  10. Prepare 1 of Egg for coating.
  11. It's of <Curry Filling>.
  12. Prepare of About 125g Minced Meat *Beef, Pork OR Chicken.
  13. Prepare 1 teaspoon of Oil.
  14. You need 1/2 of Onion *finely chopped.
  15. It's 1/2 of Carrot *finely chopped.
  16. You need 1 teaspoon of grated Ginger.
  17. It's 1 of small clove Garlic *grated or finely chopped.
  18. It's 100 ml of Water.
  19. It's 40 g of Curry Roux (Sauce Mix) *cut into small pieces.

Make a well in the centre and pour the yeast mixture, half of the lightly whisked Egg and softened Butter. Mix well to form a soft dough. The authentic Curry Udon has Japanese soup flavour because the curry soup was made from dashi-based udon soup. Udon soup is traditionally made by seasoning dashi stock with soy sauce, mirin and salt.

Curry Stuffed Bread ‘Karee Pan’ step by step

  1. To make Focaccia Dough. place Warm Water, Dry Yeast and Sugar in a bowl, mix gently and set aside..
  2. Combine Bread Flour, Baking Powder (*optional) and Salt in a large heat-proof bowl. Make a well in the centre and pour in the yeast mixture and Oil (OR Butter). Mix well to form a soft dough. Knead for 2 to 3 minutes, adding extra flour as required, until smooth and elastic..
  3. Place the dough in a bowl, cover with a plate or plastic wrap, and set aside in a warm place for 20 to 30 minutes (OR 1 hour if you have time)..
  4. Meanwhile, make Curry Filling. What you need is a thick curry mixture that is not runny..
  5. Heat Oil in a saucepan, and cook Minced Meat and vegetables for a few minutes until vegetables are soft. Add Water and Curry Roux, and cook until the mixture is thick. Set aside to cool..
  6. Divide the cooled Curry Filling into 8 even portions..
  7. Turn the dough onto lightly floured surface and divide into 8 even portions. Roll out each portion into an oblong, place 1 portion of the Curry Filling, fold in half, pinch the edges to close completely. Place on baking paper, sealed side down, and set aside in a warm place for 15 to 20 minutes..
  8. If you want to coat them with Panko, roll them in lightly whisked Egg, then roll over ‘Panko’ to coat..
  9. Deep-fry in medium hot Oil, just like frying doughnuts, until cooked through and golden brown. You can bake them in the oven at 200℃ for 15 minutes or until golden brown..
  10. Today I tried both methods. See the difference. Deep-fried ones taste much better..

Basically you add curry powder to the udon soup and thicken it with. Heat a frying pan, turn the heat to low, and apply a small amount of Oil. Spread the batter and make a thin pancake like a crepe. Crack Eggs onto the pancake, break the yolks and spread evenly.. I used to make 'Curry Doria' when I had left-over Curry and cooked Rice.

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