Saucepans and Spices

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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