Japanese Curry Bread is a delicious bread recipe made with savory chicken curry filling and wrapped with a crunchy crisp crust. These baked Kare Pans are the best for breakfast or a grab-and-go lunch.
Japanese Curry Bread, also known for Kare Pan, is a famous bread recipe made with delicious curry filling and rolled into soft and fluffy bread. It is commonly deep-fried with oil and served hot or warm. However, baking curry bread with an oven also makes a crunchy and irresistible taste. Those baked Japanese curry bread are perfect for enjoying either hot or cold, so they should make a delicious lunch sandwich on a busy day.
What are the ingredients for Japanese Curry Bread?
The delicious curry bread is surprisingly easy to make with the following ingredients.
Bread Dough
- Bread flour
- Salt
- White granulated sugar
- egg
- Milk
- Active dry yeast
- Butter
Chicken Curry Filling
- Chicken thigh/ breast, skinless, boneless
- Cooking oil
- Small yellow onion
- Russet potato
- Carrot
- S&B Golden Curry, Japanse curry mix
- Salt
- Fresh ground black pepper
- Chicken broth (or water)
Crust
- Egg
- Panko bread crumbs
- Cooking oil
How to make baked curry bread?
To make the best baked Japanese curry bread, we can start with the bread dough.
Combine all the bread ingredients except butter in a mixing bowl, and quickly knead the dough using a stander mixer attached with a paddle. Add butter to the dough while kneading, and continue kneading it until smooth and elastic.
Proof the dough for 1 hour until it has doubled in size.
Meanwhile, Let’s make the chicken curry. Preparing the curry filling with the famous Japanese curry mix is quick and straightforward. Saute the onion with a heated oil pan, and cook the chicken with other ingredients for 15 minutes until it thickens. Dish out. Let the curry cool down completely at room temperature. You can also make the chicken curry the day before and refrigerate it before using it.
Bring the raised dough to a floured counter and press to release the air. Divide the dough into six equal portions, and roll them into balls. Let them rest for 15 minutes with the plastic warp covered.
Shape each dough into a flat oval with a roller pin. Add a spoonful of curry to the center of the dough, and pinch the edges to seal. Place the seam side face down.
Beat two eggs in a shallow bowl, and cover each filled bread with egg. Then, pat the bread crumbs on them evenly.
Place the bread on the baking pan, let them rise for 45 minutes until doubled in size at a warm place.
Preheat the oven for 400°F (200°C). Bruch the bread with cooking oil and bake them for 15 minutes.
How to thicken the curry filling?
- The easiest way to thicken the curry sauce is to add a tablespoon of ketchup to the sauce while cooking. Besides, you can also refrigerate the curry filling for a day to thicken the paste.
How to store Japanese curry bread?
- Store the leftover Japanese curry bread with an airtight plastic bag, and refrigerate them for up to 3 days. Reheat the cold curry bread with a toaster oven for 8 minutes. The bread should be still crunchy on the outside, and warm in the center.
- Wrap the bread with aluminum foil and leave them at room temperature for up to 2 days. They are also comfortable to enjoy when they are cold.
More delicious savory bread recipe you may enjoy.
Japanese Curry Bread (Kare Pan)
Japanese Curry Bread is a delicious bread recipe made with savory chicken curry filling and wrapped with a crunchy crisp crust. These baked Kare Pans are the best for breakfast or a grab-and-go lunch.
Ingredients
Bread Dough
- 2 cups Bread flour
- 1/3 teaspoon Salt
- 1 teaspoon White granulated sugar
- 1 1/2 tablespoons Beaten egg
- 1/2 cup Milk
- 1 teaspoon Active dry yeast
- 1 tablespoon Butter
Chicken Curry Filling
- 0.2 kg (7.5 oz) Chicken thigh/ breast, (skinless, boneless), diced
- 2 tablespoons Cooking oil
- 1/2 Small yellow onion, finely chopped
- 1/2 Russet potato, diced
- 1/2 Medium-sized carrot, diced
- 2 blocks Japanese curry mix
- 1/4 teaspoon Salt
- Fresh ground black pepper to taste
- 2 cups Chicken broth (or water)
Crust
- 2 Medium-sized beaten eggs
- 1 cup Bread crumbs
- 2 tablespoons Cooking oil
Instructions
- Add bread flour, salt, sugar, yeast, beaten egg, yeast, and milk to a large mixing bowl. Use a stander mixer with a paddle attachment, combine the ingredients into a rough dough. Add butter to it, and keep kneading the dough for 10 minutes on medium-high speed until smooth.
- Cover the dough with plastic wrap, and let it rise at a warm place for 1 hour until doubled in size. (You can place the dough in the microwave and put a cup of hot water aside).
- Meanwhile, let's cook the chicken curry. Heat a skillet with cooking oil on medium-high heat. Add onion to the pan, and saute it for one minute until golden brown and aromatic.
- Add the chicken to the pan, and stir a few times until cooked. Next, put diced potatoes, carrots, and curry blocks into the pan, cook them with chicken broth until they boil.
- Reduce the heat to medium and bring to a simmer. Cook the curry for 15 minutes until it thickens. Turn off the heat and dish out. Let the curry cool down completely at room temperature.
- Bring the dough to a floured counter, press, and pat it to release the air from it. Divide the dough into six equal portions, and roll them into balls. Let them rest for 15 minutes with the plastic warp covered.
- Shape each dough into a flat oval with a roller pin. Add a spoonful of curry to the center of the dough, and pinch the edges to seal. Place the seam side face down. Repeat the exact instructions for the rest of the bread.
- Beat two eggs in a shallow bowl, and cover each filled bread with egg. Then, pat the bread crumbs on them evenly.
- Place the bread on the baking pan, let them rise for 45 minutes until doubled in size at a warm place.
- Preheat the oven for 400°F (200°C). Bruch the bread with cooking oil and bake them for 15 minutes.
Nutrition Information:
Yield:
6Amount Per Serving: Calories: 363Total Fat: 11.5gSaturated Fat: 3.1gCholesterol: 38mgSodium: 619mgCarbohydrates: 44.5gFiber: 2.3gSugar: 2.1gProtein: 19.7g