Japanese cuisine · Dough, Pasta & Rice

Curry Pan (Curry Buns)

Golden fried yeast dough pockets in a panko crust, filled with thick Japanese beef curry.

Ingredients · for 6 servings

• 350g flour
• 7g dry yeast
• 180ml lukewarm milk
• 30g sugar
• 250g ground beef
• 1 onion
• 1 carrot
• 1 potato
• 2 cubes Japanese curry paste
• 1 egg
• 100g panko breadcrumbs
• 1L oil for frying

Instructions

1. Mix the yeast with the lukewarm milk and sugar, let activate for 10 minutes, then knead with the flour into a smooth dough and let rise covered for 60 minutes.
2. Finely dice the onion, carrot and potato, and sauté with the ground beef in a little oil for 8 minutes, until the beef is crumbly and the onion is soft.
3. Pour in 200ml water, simmer for 10 minutes, dissolve the curry cubes in it, and reduce uncovered until the curry is very thick; let cool completely.
4. Divide the dough into 6 pieces, flatten each into a 12cm disc, place 2 tbsp curry in the center, seal the edges firmly, and set seam-side down.
5. Dip the pockets in the beaten egg, press thickly into panko all over, and let rest for 15 minutes so the coating sticks firmly.
6. Deep-fry in oil heated to 170°C (340°F) for 3–4 minutes per side until golden brown, drain on paper towels and eat lukewarm.