Curry bread is a Japanese-inspired treat that features an adorable exterior made of crunchy bread and fluffy insides. If you can’t get to the bakery, make your own at home!
The Kare pan is a delicious, fluffy bread with a sweet and savory filling. You can make it at home or go get one from any Japanese bakery!
What is (Kare pan)?
Kare pan is a Japanese dish made of soft bread filled with vegetables and meat in curry sauce. The filling consists mainly of flour, water (or milk), eggs which are mixed together before being cooked on low heat until they form an adhesive paste-like consistency similar to wallpaper paste or tree sap when cool enough not to burn your hands while handling them during preparation time! It’s then coated into panko-pressed crumbs before getting fried till golden brown — this tasty treat can be found at bakeries all over Japan but also comes prepared individually so you don’t need any extra ingredients for home cooking!
The Japanese Curry
It’s a dish of vegetables and meat in a thick, savory sauce served with rice. This rich flavor has its roots deep within British cuisine but was developed during the Meiji period (1868–1912), when Japan opened up to world trade for centuries-standing barriers between cultures started coming down so that what we eat today can be compared more globally than ever before!
This information may not seem very interesting or exciting at first glance; however, we promise you’ll thank us later after reading about all these creative uses for one simple word: “Curry.”
Roux is a perfect blend of flour and fat that will be used for thickening sauces. The most common method in cooking this dish at home involves using blocks made from instant roux, which can then easily put together different types of curries by adding vegetables/meat along with your preferred spices!
Notes on how to make the Curry bread
Curry bread is one of those foods that you either love or hate. But, if there were an opportunity to get your hands on some tasty curry goodness in the form of a perfect slice – how could anyone refuse? With these 6 tips for making curry bread (kare pan), it will soon become clear why people rave about this dish so much!
- Use older curry: Leftover curry is the best kind! Even if you have to make it yourself, there are ways that will save time and allow for easier work. The key when using refrigerated or homemade sauces like kare-style meat pie filling in a pan with mashed vegetables–just remember not too thin because otherwise your dish might get leaked out below while cooking on top of itself due to heat generation from the steam coming off boiling water inside this iron pot called “kari” which means “pot”.
- Ensure your ingredients are in place: Think ahead about when you’ll want your kare pan and make sure that the day matches up. You need time for it to rise, so plan accordingly!
- Use tighter seams on your buns: The best way to avoid spilling your filling is by making a tight seam for your buns. Pinching together tightly, seal and fold over once again so that there are no gaps in between; this will ensure maximum durability of dinner! Once sealed away from any messy openings or corners on either side (you don’t want sniper shots), simply roll back & forth across the work surface using gentle pressure until the entire surface area has been covered with dough layers – now wait patiently while repeating these steps nine more times at least.
Ingredients
- 1½ teaspoons dry or instant yeast into
- ¼ cup warm milk
- 2 tablespoons sugar
- 2-3Tbsp vegetable
- Flour
- Eggs
- 1 cup of panko
- Japanese curry
Instructions
- To make the dough, add milk and yeast to a small bowl. If it does not bubble within 5 minutes then you can try again with new active dry or instant yeast (but keep in mind they will need to be added immediately). Now combine all ingredients for this step including 2 cups of the flour along with w/sugar until it’s well mixed together(about 3-4minutes).
- Then take out 1 cup at a time adding more compressed style bread maker Ingredients as specified onto your countertop using either hand mixer or departures whisk.
- Knead the yeast and milk mixture until smooth in your hands. Add more flour if needed to form an elastic dough that can be handled easily without sticking or tearing any muscles!
- Place this ball of gooey goodness into a lightly oiled bowl; cover with plastic wrap so it doesn’t rise too much while you’re working on other things (it should still double fairly quickly), then place somewhere warm but draft-free–I usually just leave my kitchen window open during these times since there are no breezes moving around inside at all hours anyway… After 45 minutes – 1 hour has passed, give everything another good stretch & fold.
- Let rise until nearly doubled, about 45 minutes to 1 hour.
- Divide dough into six equal portions and shape into balls with floured hands or rolling pin; place back in a bowl if necessary for desired roundness of tops then cover lightly with plastic wrap so they do not form a skin while rising again.
- With your hands, roll the dough into balls. molding them into claws and then rolling each one until it is ¼ inch thick all over; place 2 tablespoons of curry filling in the center before closing off edges by pinching tightly to seal well at both ends so they don’t open while cooking or baking (you want these sealed shut). Take care not press down too hard when pinching- Sealing tough cuts like beef cheeks may take some practice but once you get used.
- Coat your pan in beaten egg and dip it into panko breadcrumbs, pressing gently so as not to break up any large pieces.
- Meanwhile, heat at least 3 inches of oil within your deep fryer or Dutch oven until 325 degrees Fahrenheit (while this may seem hot enough for eggs but don’t worry they will turn out just fine). Working quickly before these get cold gets tricky since you need both hands free when working with two frying surfaces plus there’s no room above them–so place small dishes filled halfway w/hot.
- Serve and enjoy
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