Recipe: Curry Pan

Curry pan (or kare pan or really ‘カレーパン‘) is just Japanese style curry baked in to a soft, fluffy white bread pocket. Sometimes it’s even coated with panko and deep fried but I keep it super simple and just bake them. This is the perfect recipe for jazzing up leftover Japanese Style Curry but you could put any curry inside as long as it’s been thickened enough to not leak through the dough.

Curry Pan
Yields 10
The perfect way to keep curry leftovers from getting boring
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1-2 cups of leftover curry
  2. 2 cups flour + 1/2 cup for coating surfaces
  3. 3/4 cup milk
  4. 2 tsp sugar
  5. 1/2 tsp salt
  6. 2 eggs
  7. 2-3 tbs butter
  8. 1 packet of yeast
Instructions
  1. Place the flour, sugar, salt, eggs, yeast and milk in a bowl and stir until a dough forms.
  2. Shred the butter over the top of the dough and mix into the dough with your hands.
  3. Separate the dough in to 10-12 pieces and roll out each piece in to a ball of dough.
  4. Flatten each ball in to a circular discs about 1/4"-1/2" thick, place about 2 tablespoons of curry in the center and roll the dough around it to form a pocket which look like a man in the sleeping bag.
  5. Brush the tops of the pockets of dough with oil, butter, or egg wash and then bake them in the oven for 20-25 minutes on 350°F until brown.
Notes
  1. If your curry runs off the spoon it's too thin, it needs to be fairly thick before (you can thicken with flour or simply re-boiling curry to reduce the water content).
  2. You can technically make any shape you like.
  3. If you want to fry these instead, simply egg wash and then coat in panko before frying.
Mab Made Food http://www.mabdese.net/bento/

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