Kare Pan - Japanese Curry Bread

Step 1

In a large bowl, add the flour, sugar, and salt. Mix well.

Step 2

Add the oil, milk, and yeast. Mix to form a shaggy dough.

Step 3

Turn the dough out on to a countertop and knead 2-5 minutes until it's smooth and elastic.

Step 4

Lightly oil the surface of the dough and place in a bowl. Cover and allow it to proof in a warm place for 1 hour or until doubled in size.

Step 5

In a skillet, on medium heat, sauté ground beef until most of the beef is browned. Add onions, garlic, and salt. Sauté another 3 minutes.

Step 6

Add carrots and potatoes. Mix well. Add 2 tablespoons of water. Cover and reduce heat to low. Cook until the potatoes are almost done.

Step 7

Add curry roux blocks and 2-3 tablespoons of water. Stir until the blocks are melted. Add more water, 1 tablespoon at a time, if needed.

Step 8

Remove from heat and allow to cool completely.

Step 9

Divide the rested dough into 6 equal pieces.

Step 10

Press the gas out of the piece of dough and draw up the edges to form a parcel. Turn the dough over with the pinched side down. Using cupped hands, shape the dough into tight balls.

Step 11

Roll a dough ball into a 5" diameter circle. Place 1-2 T. of cooled filling in the middle. Draw up two edges of the circle of dough to the middle and pinch to seal, forming a football shape.

Step 12

With the seam facing down, gently roll the dough to flatten and seal the seam.

Step 13

In a shallow pan, lightly beat an egg.

Step 14

Place the panko into another shallow pan.

Step 15

Place the curry bread into the egg wash. Turn to coat.

Step 16

Next press lightly into the panko, then place on a square of parchment paper.

Step 17

Heat oil to 320˚F.

Step 18

Place the breads along with the parchment paper into the oil. Gently remove the paper. Fry 2 minutes on each side, or until golden brown.

Step 19

Drain the breads onto to rack to drain any excess oil. Serve warm.