📝 About This Recipe
A beloved staple of Japanese bakeries, Kare Pan is a sensory masterpiece featuring a soft, pillowy dough encased in a shatteringly crisp panko crust. Inside lies a heart of thick, savory beef and vegetable curry that has been simmered to concentrated perfection. This recipe brings the authentic 'shoku-pan' style texture to your kitchen, offering a nostalgic taste of Tokyo street food that is both comforting and incredibly satisfying.
🥗 Ingredients
The Savory Curry Filling
- 150 grams Ground Beef or Pork (can also use finely chopped leftover steak)
- 1/2 medium Yellow Onion (finely minced)
- 1/4 cup Carrot (finely grated)
- 2 cubes Japanese Curry Roux (approx 40g, chopped finely)
- 150 ml Water
- 2 tablespoons Frozen Peas (optional for color)
The Milk Bread Dough
- 250 grams Bread Flour (high protein flour works best)
- 1 teaspoon Instant Yeast (approx 3-4g)
- 2 tablespoons Granulated Sugar
- 1/2 teaspoon Salt
- 160 ml Whole Milk (warmed to 100°F/38°C)
- 20 grams Unsalted Butter (softened at room temperature)
The Crispy Coating & Frying
- 1 Large Egg (beaten with 1 tsp water)
- 1 cup Panko Breadcrumbs (Japanese style coarse crumbs)
- 3 cups Neutral Oil (canola, vegetable, or peanut oil for frying)
👨🍳 Instructions
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1
Prepare the filling first: Sauté the minced onion and grated carrot in a skillet with a touch of oil until soft and translucent. Add the ground meat and cook until browned.
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2
Add water to the skillet and bring to a simmer. Stir in the chopped curry roux cubes until completely dissolved. Simmer on low heat for 10 minutes until the mixture is very thick and pasty (it must not be runny). Stir in peas, then transfer to a bowl and refrigerate until completely cold.
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3
For the dough: In a large bowl or stand mixer, combine bread flour, yeast, sugar, and salt. Gradually pour in the warm milk while mixing on low speed.
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4
Knead the dough for 5 minutes, then add the softened butter. Continue kneading for another 8-10 minutes until the dough is smooth, elastic, and passes the 'windowpane test' (can be stretched thin without tearing).
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5
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm spot for 60 minutes or until doubled in size.
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6
Punch down the risen dough to release air. Divide it into 8 equal pieces (about 55-60g each). Shape each into a smooth ball, cover, and let rest for 15 minutes to relax the gluten.
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7
Flatten a dough ball into an oval shape using a rolling pin, making the edges slightly thinner than the center. Place 1 heaped tablespoon of the chilled curry filling in the center.
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8
Fold the dough over the filling and pinch the edges firmly to seal, creating a pointed oval (rugby ball) shape. Ensure there is no curry on the edges or it won't seal, causing it to burst during frying.
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9
Dip each filled bun into the beaten egg wash, then coat thoroughly with panko breadcrumbs, pressing gently so they adhere well.
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10
Place the coated buns on a parchment-lined tray, cover loosely, and let rise for a final 30 minutes until they feel light and puffy.
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11
Heat 2-3 inches of oil in a heavy-bottomed pot to 320°F (160°C). Do not go higher, or the outside will burn before the dough cooks through.
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12
Carefully slide 2-3 buns into the oil. Fry for about 2-3 minutes per side, turning occasionally, until they reach a deep golden brown color.
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13
Drain the Kare Pan on a wire rack or paper towels for 2 minutes before serving. This keeps the bottom from getting soggy.
💡 Chef's Tips
Ensure the curry filling is completely chilled (or even frozen for 20 mins) before stuffing; warm filling will melt the dough and cause leaks. Use a thermometer to maintain the oil at 320°F (160°C); Japanese curry bread is fried at a lower temperature than tempura to ensure the bread bakes fully. When sealing the dough, avoid getting any oil or sauce from the curry on the seam, otherwise, it will pop open in the fryer. If you prefer a lighter version, you can spray the panko-coated buns with oil and bake at 375°F (190°C) for 15 minutes, though frying is the traditional method.
🍽️ Serving Suggestions
Serve hot with a side of Fukujinzuke (Japanese red pickled radish) for a sweet and crunchy contrast. Pair with a cold glass of roasted barley tea (Mugicha) to cleanse the palate between savory bites. Enjoy as a 'grab-and-go' lunch alongside a simple cabbage slaw dressed with sesame ginger vinaigrette. A cold Japanese lager or a glass of iced matcha latte complements the spiced curry flavors beautifully.