KARE PAN

JAPANESE DEEP FRIED CURRY BUNS

INGREDIENTS TO MAKE CURRY STUFFING 

• ½ onion, chopped

• 1Potato, diced

• ½ Carrots, diced

• ½ cup diced capsicum 

• 50 gms Chicken/pork mince 

• Japanese Curry powder( 4 cubes) 

• 1tbsp Cornstarch 

• 1tbsp Garlic, grated  

• 1tbsp ginger, grated

• Water

• Honey 

• ½ chicken cube 

• ½ tsp Chilli powder

• ½ tsp garam masala powder 

• Salt 

• Oil 

INGREDIENTS FOR DOUGH 

• 200 g of bread flour 

• 10g castor sugar 

• 2.5 g Salt 

• 10g oil 

• 120 ml milk 

• 3g instant yeast 

• 1 egg for coating 

• Breadcrumbs for coating 

INSTRUCTIONS 

• Heat oil in a pan 

• Add onions, garlic, ginger, carrots, potatoes, mince  and sauté for few mins 

• Add salt, curry powder, chilli powder, chicken cube, honey and water and simmer for few mins until the sauce is thickened and vegetables are cooked

• Add bell peppers and cook for few more mins 

• Add cornstarch to thicken 

• Remove and cool completely( overnight is recommended)  for use later 

• Now add flour, caster sugar, salt and mix 

• Add milk and oil 

• Add yeast and mix everything well 

• Knead the dough ( by stretching it ) for at least 10 mins 

• Cover and let it rest for 60 mins until it doubles in size

Divide into 6 equal parts

Knead each ball well and cover and rest the dough for 15 mins 

• Roll one out into an oval

Stuff the prepared filling and gently fold the sides together

Roll it slightly until the surface is smooth

• Prepare egg wash by beating an egg

• Dip  the stuffed bread in egg first and then in bread crumbs and allow it to rest on parchment paper( covered)  for half an hour

Heat cooking oil to 160 c 

• Add the bread (along with butter paper )

• Fry 2 mins on each side on medium heat

Discard the butter paper 

• Turn over and fry until golden brown on both sides 

• Drain and place over a cooling rack

 enjoy, your delicious KARE PAN is ready