Japanese Curry Bun
Japanese Curry Bun, or kare pan, is a delightful treat that combines a crispy, golden-brown exterior with a rich, savory curry filling. This beloved Japanese street food offers an explosion of flavors in every bite and is perfect for lunch, snacks, or movie nights. With minimal effort required to make these buns at home, you can enjoy this comforting dish any day of the week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 8 servings 1x
- Category: Snack
- Method: Frying
- Cuisine: Japanese
Ingredients
Scale
- 2 cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup warm water (110°F)
- 2 tbsp granulated sugar
- 1 tsp salt
- 1 tbsp curry powder
- 1 cup diced vegetables (carrots and potatoes)
- ½ lb ground meat (beef or chicken)
- 1 small onion, finely chopped
- Oil for frying
Instructions
- 1. In a bowl, mix warm water and sugar. Sprinkle yeast on top and let it sit until foamy (about 5 minutes). In another bowl, combine flour and salt; gradually mix in the yeast mixture until a dough forms.
- 2. Knead the dough on a floured surface until smooth (about 10 minutes). Place in an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size (about 1 hour).
- 3. While dough rises, heat oil in a pan over medium heat. Sauté onions until translucent; add ground meat and cook through. Stir in diced vegetables and curry powder.
- 4. Once the dough has risen, punch it down and divide into equal portions (about eight). Roll each portion into a circle; fill with the curry mixture and seal edges tightly.
- 5. Heat oil in a deep skillet over medium-high heat. Fry each bun until golden brown on both sides (about 3 minutes each). Drain on paper towels before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg