Kare Pan カレーパン (Curry Korokke)

  • 2 cups bread flour
  • 1/4 cup cake flour
  • 1 teaspoon yeast
  • 1/2 cup warm water
  • 1/4 cup water
  • 3 teaspoon sugar
  • 1 teaspoon salt
  • 1 1/2 tablespoon melted or very soft butter
  • 1 1/2 cup previously made curry (chilled)
  • 1 egg (beaten)panko bread crumbs (about 1 cup)

  1. Mix 1 teaspoon or sachet of yeast and 1 teaspoon sugar in 1/2 cup warm water and let it sit for 10 minutes. Then stir to disperse.
  2.  In a large bowl, mix the flour, yeast water, extra 1/4 cup water, salt, 2 teaspoon sugar, and the  butter together to form a dough. Knead for 5 to 10 minutes until smooth (you might have to add a little more flour). When smooth, place dough in large greased bowl. Cover and let it rise in a warm place for 45 minutes to 1 hour to rise.
  3. Punch down dough and divide into 8 pieces. Cover and let it rise again for 30 to 45 minutes.
  4. Beat one egg. Put aside. Mash the chilled curry until the chunks of meat and veggies are small.
  5. On a well floured surface, roll out the dough and put a large spoonful of curry in the centre. Fold the dough over like a dumpling and pinch to seal (if you need to, you can put a little egg wash around the edge of the dough to seal it). Repeat this step for the other pieces.
  6. Dip each piece in the egg wash, then lightly coat with panko bread crumbs.
  7. Deep fry each piece at about 190oC 375 F until golden brown on both sides (about 1 minute for each side).
  8. Place the kare pan on  paper towels to drain the oil. Serve them hot or at room temperature.