Japanese Curry Buns are a delicious fusion of crispy exterior and flavorful filling. The dough is soft and slightly sweet, complementing the savory curry inside. The buns can be either baked or fried, giving you the flexibility to choose your preferred cooking method. These curry buns are perfect for meal prep or as a grab-and-go snack, and they’re easily customizable to suit your taste, whether you want to swap out the meat, adjust the spice level, or make them vegetarian.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dough:
2 ½ cups bread flour
2 tablespoons sugar
1 teaspoon salt
2 ¼ teaspoons instant yeast
¾ cup warm milk
1 egg
2 tablespoons unsalted butter
1 tablespoon milk
1 egg yolk
1 tablespoon sesame seeds
1 tablespoon vegetable oil
For the Curry Filling:
½ medium onion, finely diced
1 small carrot, diced
1 small potato, diced
100 grams ground beef or meat of choice
1 cup water
1 cube Japanese curry roux
1 teaspoon soy sauce
Salt and pepper to taste
Directions
Step 1: Prepare the Curry Filling
Heat the vegetable oil in a pan over medium heat. Sauté the onions until they are soft.
Add the carrots and potatoes, cooking for about 5 minutes.
Add the ground meat and cook until browned. Pour in the water and let it simmer until the vegetables are tender.
Stir in the curry roux until the mixture thickens. Season with salt, pepper, and soy sauce to taste. Let the curry filling cool completely before using it in the buns.
Step 2: Make the Dough
In a mixing bowl, combine the warm milk, sugar, and yeast. Let the mixture sit for 5–10 minutes until it becomes foamy.
Add the egg, flour, and salt to the mixture, then mix and knead for about 10 minutes. Gradually add the butter and continue kneading until the dough is smooth and elastic.
Cover the dough and let it rise for 1 hour, or until it has doubled in size.
Step 3: Shape the Buns
Punch down the dough and divide it into 10–12 equal parts.
Flatten each piece of dough into a disc, about 3–4 inches wide.
Spoon 1–2 tablespoons of the cooled curry filling onto each disc, then pinch the edges tightly to seal the bun.
Step 4: Proof the Buns
Let the filled buns rest for 20–30 minutes to proof. This will allow the dough to rise slightly before cooking.
Step 5: Fry or Bake the Buns
To Fry:
Heat oil in a deep pan to 350°F (175°C).
Fry the buns for 3–4 minutes per side, or until golden brown and crispy.
Remove the buns from the oil and drain on a paper towel.
To Bake:
Preheat the oven to 375°F (190°C).
Brush the buns with the egg wash (a mixture of the egg yolk and milk).
Bake for 15–18 minutes, or until the buns are golden and cooked through.
Step 6: Serve and Enjoy
Let the buns cool slightly before serving. They are best enjoyed warm, either as a snack or a meal.
Servings and Timing
Yield: 10–12 buns
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Variations
Vegetarian Version: Substitute the ground meat with cooked vegetables, tofu, or tempeh for a vegetarian curry filling.
Spicy Option: Add some chili flakes, hot sauce, or a spicy curry paste to the filling for an extra kick.
Cheese Lovers: Add shredded cheese (such as mozzarella or cheddar) to the curry filling for a creamy, cheesy twist.
Sweet & Savory: For a different take, add a bit of fruit, like diced apples or raisins, to the curry filling for a touch of sweetness.
Storage/Reheating
Storage: Store leftover curry buns in an airtight container at room temperature for up to 2 days.
Reheating: Reheat in the oven at 350°F (175°C) for about 10 minutes to restore their crispiness. You can also microwave them for about 30-45 seconds if you’re in a hurry.
FAQs
1. Can I freeze these curry buns?
Yes, you can freeze the buns either before or after cooking. To freeze, wrap them individually in plastic wrap and store them in a freezer-safe bag or container for up to 2 months. Thaw them overnight in the fridge and reheat as needed.
2. Can I use store-bought curry roux instead of homemade?
Yes, using store-bought Japanese curry roux is the easiest option and adds authentic flavor to your filling. Just follow the package instructions for preparing the curry.
3. Can I make the dough in advance?
Yes, you can make the dough ahead of time. Let it rise, punch it down, and then store it in the fridge overnight. Let it come to room temperature before using.
4. Can I bake the buns without frying them?
Absolutely! Baking the buns will result in a lighter, less oily version of the curry bun. Simply follow the instructions for the baking method.
5. What other fillings can I use for these buns?
You can use different fillings, such as chicken curry, vegetable curry, or even a fusion of flavors like spicy tuna or creamy potato filling.
6. Can I make the curry filling ahead of time?
Yes, the curry filling can be made in advance and stored in the fridge for up to 2 days. Just let it cool completely before stuffing it into the buns.
7. What if my curry is too runny?
If your curry is too runny, let it simmer for a few more minutes until it thickens to a more spreadable consistency before using it as a filling.
8. Can I use a different type of flour?
While bread flour works best for a fluffy texture, you can substitute all-purpose flour if that’s what you have on hand, though the texture may be slightly different.
9. Can I make these buns gluten-free?
Yes, you can make a gluten-free version by using a gluten-free flour blend. Be sure to use a gluten-free curry roux as well if needed.
10. How do I get the buns to stay sealed while cooking?
Make sure the dough is sealed tightly before cooking, and be gentle while frying or baking to avoid the filling leaking out.
Conclusion
Japanese Curry Buns are a delightful fusion of crispy bread and flavorful, rich curry. These savory pockets are perfect for breakfast, lunch, or a satisfying snack. With their golden exterior and delicious curry filling, they’re sure to become a favorite in your recipe collection. Whether baked or fried, these curry buns are guaranteed to be a hit, offering a comforting, indulgent treat every time!
Japanese Curry Buns (Kare Pan) are crispy, golden bread filled with rich and flavorful curry made from meat, vegetables, and aromatic spices, offering a comforting and indulgent snack.
Ingredients
2 ½ cups bread flour
2 tablespoons sugar
1 teaspoon salt
2 ¼ teaspoons instant yeast
¾ cup warm milk
1 egg
2 tablespoons unsalted butter
1 tablespoon milk
1 egg yolk
1 tablespoon sesame seeds
1 tablespoon vegetable oil
½ medium onion, finely diced
1 small carrot, diced
1 small potato, diced
100 grams ground beef or meat of choice
1 cup water
1 cube Japanese curry roux
1 teaspoon soy sauce
Salt and pepper to taste
Instructions
Prepare the Curry Filling:
Heat vegetable oil in a pan over medium heat. Sauté onions until soft.
Add carrots and potatoes, cooking for about 5 minutes.
Add ground meat and cook until browned. Pour in water and let simmer until vegetables are tender.
Stir in curry roux and cook until thickened. Season with soy sauce, salt, and pepper. Let the filling cool completely.
Make the Dough:
Combine warm milk, sugar, and yeast in a bowl. Let it sit for 5-10 minutes until foamy.
Add egg, flour, and salt to the mixture. Mix and knead for 10 minutes. Add butter and continue kneading until smooth and elastic.
Cover and let rise for 1 hour, or until doubled in size.
Shape the Buns:
Punch down the dough and divide into 10-12 equal parts.
Flatten each dough piece into a disc, spoon 1-2 tablespoons of cooled curry filling, and pinch the edges tightly to seal.
Proof the Buns: Let the filled buns rest for 20-30 minutes to rise slightly.
Fry or Bake the Buns:
To Fry: Heat oil in a deep pan to 350°F (175°C). Fry the buns for 3-4 minutes per side, until golden brown. Drain on paper towels.
To Bake: Preheat the oven to 375°F (190°C). Brush with egg wash and bake for 15-18 minutes, until golden and cooked through.
Serve and Enjoy: Let the buns cool slightly before serving. Best enjoyed warm.
Notes
For a vegetarian version, use tofu or tempeh instead of meat.
For extra heat, add chili flakes, hot sauce, or spicy curry paste to the filling.
Try adding cheese to the curry filling for a creamy twist.
