Curry Bread – Karee Pan カレーパン

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

 

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Prep time

2 hours 30 mins

Cook time

15 mins

Total time

2 hours 45 mins

 

Author: Chopstick Chronicles

Cuisine: Japanese

Serves: 8

Ingredients

Bread Roll

• 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

Curry filling

• 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

Instructions

1. 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.
2. Combine the flour and salt in a large bowl.
3. Make a well in the centre of the flour and add the liquid mixture and stir to form a soft dough.
4. Transfer to an electric mixer fitted with a dough hook and knead for about 5 min or until smooth and elastic.
5. With the mixer motor running, add the chopped butter and mix until the butter is combined and a smooth and silky dough forms.
6. 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.
7. Meantime, make the curry filling.
8. Cut the carrot, onion and garlic finely.
9. Peel and cut potato into bite size pieces and cook until soft to make potato mash. Set aside.
10. 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.
11. Add water to the frying pan and bring it to boil.
12. Turn the heat down to low and add the curry roux.
13. Stir and mix the curry roux to dissolve.
14. Add the mashed potato and simmer till the mixture has thickened.
15. Pour it into a flat container and when it is set, divide it into 8 even sizes.
16. Divide the bread dough into 8 equal sized balls and knead on a lightly floured surface until smooth.
17. Wrap the curry piece with a bread rol.
18. Spray it with olive oil and roll in panko crumbs to coat the bread.
19. Repeat the process for the 7 others.
20. 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.
21. Preheat oven to 180 degree and bake for 15 minutes.

Notes

Curry filling makes more than you need to fill 8 rolls of bread. You can either double the bread roll or make half the curry filling.

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