Curry Pan
(カレーパン)
This is one of my all-time favorite Japanese breads that you can find in bakeries or convenience stores all over Japan.
If you’re a fan of Japanese cuisine or just love trying new and delicious snacks, you need to try Curry Pan (カレーパン, pronounced Kare Pan).
This savory treat combines the rich flavors of Japanese curry with the satisfying crunch of a perfectly fried bread roll. It’s a popular snack that features a bread roll filled with a flavorful Japanese curry. This delectable roll is then coated in breadcrumbs and deep-fried until it reaches a golden, crispy perfection. The combination of textures and flavors makes it a unique and delightful culinary experience.
Whether you try it from a local bakery or make it yourself, this crispy, curry-filled treat is sure to become a favorite.
Homemade Japanese Curry
Making curry pan at home can be a fun and rewarding experience. Here’s a basic outline of the process:
- Cook the Curry Filling: Cook a thick Japanese curry using curry roux, vegetables, and your choice of meat. Refrigerate it overnight, as day-old curry is best for this since it is thicker. Here is my recipe for Japanese curry, which is also delicious to eat with white rice or in curry udon.
- Prepare the Dough: Roll out a soft and slightly sweet bread dough, then let it rise. You can also just use regular bread from the grocery store as well! That works great too.
- Assemble the Curry Pan: Divide the dough into portions, flatten each portion, and place a spoonful of curry filling in the center. Seal the edges to form a ball.
- Coat and Fry: Roll each filled dough ball in panko breadcrumbs, then deep-fry until golden and crispy.
Japanese Curry Pan
- Total Time: 50 minutes
Description
Japanese curry pan is a crispy, deep-fried bread roll filled with a savory, spiced curry filling, offering a delicious contrast between the crunchy exterior and the flavorful, hearty interior.
Ingredients
- 1 2/3 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup Greek yogurt
- Vegetable oil for frying
- 2 cups leftover Japanese curry
- 2 eggs, beaten
- 1 cup panko
Instructions
- In a medium sized bowl, mix together all ingredients except for the olive oil, vegetable oil, and curry.
- On a flat surface, knead the bread for 10 minutes.
- Divide the dough into 4-6 pieces and sprinkle flour onto the flat surface.
- Taking one of the pieces of dough, use a rolling pin to roll it flat (~1 centimeter thick).
- Place about 1/4 cup of leftover curry in the middle of the flattened dough. Take two opposite ends of the dough and pinch together, repeating on each side until the dough is wrapped. Pinch all the sides together and twist to ensure it stays closed.
- To two separate bowls, add your eggs and panko. Dip the dough ball into the eggs first, followed by the panko.
- In a deep pan or pot over low heat, pour in your vegetable oil. Once it begins bubbling a little, drop in your curry breads. You will want to keep the heat on low so it cooks the dough all the way through.
- Flip the balls onto each side to make sure it’s cooked evenly on each side.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4-6