Karee Pan, or Curry Bread, is one of the most delicious Japanese food creations ever! It is, as the name suggests, a bread roll filled with curry; it sounds so simple but it’s so incredible.
Classic karee pan, and the type you will find sold everywhere in Japan, is fried karee pan but in this recipe I am going to show you how to bake it instead (just to make it a little healthier). The fried version is so delicious though, so I definitely recommend trying it! Karee pan, like Yakisoba Pan, is so convenient because it’s basically one meal packed into one bread roll that you can eat easily anywhere!
I actually prefer Karee Pan to plain curry with rice, because it’s easier to eat on the go and it’s just amazing. I can’t remember when I first had karee pan, but my daughter only had her first taste of it a few years ago and now whenever she goes back to Japan, she has to have karee pan. I think I’ve mentioned this before, but my high school had the best canteen ever, so of course it had karee pan so I would get one whenever I forgot to pack my lunch (which I often did on purpose). They also sold fried rice, ramen, udon, and just every other amazing food for an insanely cheap price. High school was my chubby, carb-loading food monster phase…it was great.
Karee pan isn’t filled with regular curry though. Because it is packed into a bread roll and eaten like a sandwich, the curry needs to be much thicker than regular curry. To make it thicker, you mash up some potatoes into the curry; and also use mince instead of beef chunks. Then you can eat it easily so it makes a perfect lunch! I hope you enjoy the karee pan!
Curry Bread - Karee Pan
- 180 g Baker's Flour
- 20 g Plain flour
- 20 g sugar
- 2 g salt
- 3 g dry yeast
- 140 g milk
- 30 g butter
- 1 cup bread crumbs
- Olive oil spray
- 100 g beef mince
- 3 potato
- 1 carrot
- 1 onion
- 1 clove garlic
- 250 ml water
- 70 g store bought Japanese curry roux
- 1 tsp garam massala
- Combine the yeast, milk, and sugar in a small bowl or jug then cover and set aside for 10 minutes then stir in the egg.
- Combine the flour and salt in a large bowl.
- Make a well in the centre of the flour and add the liquid mixture and stir to form a soft dough.
- Transfer to an electric mixer fitted with a dough hook and knead for about 5 min or until smooth and elastic.
- With the mixer motor running, add the chopped butter and mix until the butter is combined and a smooth and silky dough forms.
- Place the dough in a greased bowl and cover and set aside in a warm place to prove for 1 hour or until doubled in size.
- Meantime, make the curry filling.
- Cut the carrot, onion and garlic finely.
- Peel and cut potato into bite size pieces and cook until soft to make potato mash. Set aside.
- Heat olive oil in a frying pan and cook the onion, carrot, and garlic until soft then add beef mince to the frying pan to cook.
- Add water to the frying pan and bring it to boil.
- Turn the heat down to low and add the curry roux.
- Stir and mix the curry roux to dissolve.
- Add the mashed potato and simmer till the mixture has thickened.
- Pour it into a flat container and when it is set, divide it into 8 even sizes.
- Divide the bread dough into 8 equal sized balls and knead on a lightly floured surface until smooth.
- Wrap the curry piece with a bread rol.
- Spray it with olive oil and roll in panko crumbs to coat the bread.
- Repeat the process for the 7 others.
- Place them on a cooking paper lined oven tray and cover with clean damp cloth and set aside for about 45 min or until doubled in size.
- Preheat oven to 180 degree and bake for 15 minutes.