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