Kare Pan

I still remember my first bite of Kare Pan. Oh wow, it was warm and crunchy. The smell alone made me stop and smile.

When I broke it open, the curry was soft and cozy. It felt like comfort food, you know. I kept thinking, “I need more of this.”

I love how the crisp bread hugs the rich curry. It’s filling but still fun to eat. Honestly, it makes me crave another bite right away.

So yeah, I had to make Kare Pan at home. And guess what, it was worth it. Let me show you how we can enjoy it too.

Why You’ll Love This Recipe

• Ultimate Comfort Food: If you’re a fan of savory bread and curry, this recipe is going to blow you away with its deep flavors and satisfying texture.
• Crispy Exterior, Soft Interior: The golden panko breadcrumb crust contrasts beautifully with the soft and moist curry-filled bread, making every bite an absolute joy.
• Versatile Filling: Whether you prefer lamb, beef, or chicken, this recipe allows you to use your favorite ground meat for the filling, with a variety of spices to elevate the taste.
• Great for Meal Prep: Kare Pan is perfect for meal prep and can be stored in the fridge or freezer for later enjoyment.
• Fun to Make: Making these at home is incredibly satisfying—dough-making, curry cooking, and bread frying—it’s a rewarding experience that results in amazing homemade curry bread!

Required Kitchen Tools

Before you begin this recipe, make sure you have the following kitchen tools:

• Mixing Bowls: For preparing the tangzhong, dough, and curry filling.
• Rolling Pin: To roll out the dough.
• Skillet or Frying Pan: For frying the bread and achieving that perfect golden crust.
• Cooking Thermometer: To check the temperature of the oil before frying and to ensure the curry filling is cooked through.
• Shallow Dish for Coating: A shallow dish for dipping the bread into the beaten egg and breadcrumbs.
• Measuring Spoons and Cups: To measure out ingredients accurately.
• Wooden Spoon or Spatula: For stirring the curry filling.

Ingredients

Here’s what you’ll need to make the tangzhong, dough, curry filling, and coating for these delicious Kare Pan!

For the Tangzhong:

• 20 g bread flour
• 100 ml whole milk

For the Dough:

• 330 g bread flour
• 60 g granulated sugar
• 1 teaspoon salt
• 30 g milk powder
• 12 g instant yeast
• 1 egg
• 1 egg yolk
• 120 ml whole milk (warm)
• 60 g unsalted butter (softened)

For the Curry Filling:

• 1 medium onion, chopped
• 1/2 tablespoon minced garlic
• 1/2 tablespoon minced ginger
• 500 g minced lamb (or beef)
• 1 Japanese curry cube (you can use any brand of Japanese curry blocks)
• 1/2 teaspoon salt
• 2 teaspoons chili flakes
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1/4 teaspoon turmeric
• 1/2 cup water
• 1-2 potatoes, peeled and cut into small cubes
• 1/2 teaspoon garam masala

For the Coating:

• 2 eggs, beaten
• 100 g panko breadcrumbs

Extras:

• Vegetable oil (for frying)

Variations for Kare Pan

While the traditional filling for Kare Pan includes lamb or beef, there are plenty of variations you can experiment with:

1. Vegetarian Kare Pan: For a vegetarian version, simply swap the minced meat for a hearty mixture of diced vegetables like mushrooms, carrots, and bell peppers.
2. Spicy Version: Add extra chili flakes or even a few fresh chopped jalapeños into the curry mix for a spicier kick.
3. Cheese-filled Kare Pan: Add a slice of cheese (mozzarella or cheddar) to the curry filling before sealing the bread to create a gooey, cheesy center.
4. Chicken Kare Pan: Swap the lamb or beef for minced chicken for a lighter version of this popular dish.

Step-by-Step Instructions

Now let’s dive into the step-by-step process of making these delicious Kare Pan. From the tangzhong to the frying, each stage will result in perfectly crispy and flavorful curry bread. Ready? Let’s get cooking!

1. Make the Tangzhong (The Secret to Soft Bread)

The tangzhong is a technique used in many Japanese bread recipes that helps create ultra-soft bread with a light, airy texture. This step is key to getting that perfect, melt-in-your-mouth dough.

1. In a small saucepan, whisk together the bread flour and whole milk until smooth.
2. Heat over medium heat, whisking constantly, until the mixture thickens to a paste-like consistency (about 3-5 minutes).
3. Remove from heat and set it aside to cool to room temperature.

2. Prepare the Dough

Now it’s time to make the dough that will wrap around the delicious curry filling.

1. In a large mixing bowl, combine the bread flour, granulated sugar, salt, milk powder, and instant yeast.
2. Add the cooled tangzhong, egg, egg yolk, and warm milk (make sure it’s not too hot!).
3. Mix everything together with a spatula or your hands until a dough forms.
4. Knead the dough for about 10 minutes on a lightly floured surface until it becomes smooth and elastic.
5. Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for about 1 hour, or until doubled in size.

3. Prepare the Curry Filling

While the dough is rising, let’s make the flavorful curry filling that will go inside each piece of bread.

1. In a large skillet, heat a bit of oil over medium heat.
2. Add the chopped onion, minced garlic, and minced ginger. Sauté for 3-4 minutes, until softened and fragrant.
3. Add the minced lamb (or beef) to the pan and cook, breaking it apart with a spatula, until browned and cooked through.
4. Stir in the Japanese curry cube, salt, chili flakes, smoked paprika, chili powder, cayenne pepper, black pepper, and turmeric. Mix everything together until well combined.
5. Add the water and potatoes, bringing the mixture to a simmer. Cook for 10-12 minutes until the potatoes are tender and the sauce has thickened.
6. Once the curry is ready, stir in the garam masala and let the filling cool to room temperature.

4. Shape the Dough and Fill the Kare Pan

Now comes the fun part: shaping the dough and stuffing it with the flavorful curry filling!

1. Punch down the risen dough to release the air.
2. Divide the dough into 8-10 equal portions (depending on the size of the bread you prefer).
3. Roll each portion into a smooth ball, then flatten it out with your hands or a rolling pin into a small disc.
4. Place about 1-2 tablespoons of curry filling in the center of each dough disc.
5. Carefully fold the edges of the dough over the filling and pinch them together to seal the bread.
6. Shape the filled dough into a ball and set it aside on a parchment-lined baking sheet. Repeat with the remaining dough and filling.
7. Allow the filled dough to rest for 10-15 minutes while you prepare the coating.

5. Coat and Fry the Kare Pan

To achieve the crispy golden crust, we need to coat the bread in egg wash and breadcrumbs before frying.

1. Beat the eggs in a shallow bowl.
2. In another shallow bowl, add the panko breadcrumbs.
3. Heat the vegetable oil in a large skillet or frying pan to 350°F (175°C).
4. Dip each filled dough ball into the egg wash, ensuring it’s fully coated, and then roll it in the panko breadcrumbs until it’s completely covered.
5. Fry the bread in the hot oil in batches, turning occasionally, for 3-5 minutes until golden brown and crispy.
6. Remove the Kare Pan from the oil and drain on paper towels to remove any excess oil.

How to Serve Kare Pan

Kare Pan is delicious on its own as a snack or a quick meal, but you can also pair it with other dishes for a full spread:

• With a Side Salad: Pair with a fresh green salad or pickled vegetables to balance the richness of the curry bread.
• As a Snack or Lunch: Serve with a bowl of miso soup or a Japanese-style vegetable soup.
• In Bento Boxes: Kare Pan makes a fantastic addition to a bento box, perfect for on-the-go lunches.

Storing Kare Pan

• Leftovers: Kare Pan can be stored in an airtight container at room temperature for 1-2 days. If you have leftovers, you can store them in the refrigerator for up to 3 days. To reheat, pop them in the oven for 5-7 minutes at 350°F to crisp them back up.
• Freezing: You can freeze the uncooked dough and curry filling separately, then assemble and fry when ready. Store the cooked Kare Pan in a freezer-safe bag or container for up to 3 months. To reheat, bake in the oven at 350°F for 10-12 minutes.

Nutrition Information

Here’s the estimated nutritional breakdown per serving of Kare Pan (based on a recipe yielding 8 servings):

Nutrient	Amount per Serving
Calories	350 kcal
Protein	12 g
Carbohydrates	35 g
Fat	20 g
Saturated Fat	7 g
Fiber	2 g
Sugar	3 g
Sodium	300 mg

Conclusion

Kare Pan is a truly unique and comforting treat that combines the goodness of Japanese curry with the irresistible crunch of crispy bread. It’s the perfect balance of savory, spicy, and crispy flavors wrapped in soft, tender bread dough. Whether you’re making it for a special occasion, meal prep, or simply to enjoy as a snack, Kare Pan is sure to delight everyone who takes a bite. So, gather your ingredients, follow the steps, and enjoy this delightful dish that is bound to become a new favorite in your kitchen!

Kare Pan FAQs

Can I make the filling in advance?

Yes! You can prepare the curry filling the day before and store it in the refrigerator. Just let it cool completely before using it to fill the dough.

Can I bake Kare Pan instead of frying it?

For a healthier version, you can bake the filled and coated dough at 350°F (175°C) for 20-25 minutes until golden and crispy.

Can I freeze the dough?

Absolutely! Freeze the dough balls after shaping them and before frying. When ready to fry, thaw the dough overnight in the refrigerator and fry as usual.

What can I use if I don’t have Japanese curry cubes?

If you can’t find Japanese curry cubes, you can use a homemade curry sauce or a store-bought curry paste as a substitute. Adjust the seasonings to your taste!