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Curry Pan Recipe, or Kare Pan (カ レ ー パ ン), are some really popular Japanese curry bread in Japan. Curry Pan Recipe consist in small bundles of fried dough, covered with panko and filled with curry. Despite being fried, you will be surprised that it’s not greasy and heavy at all. The dough at the first bite is crunchy thanks to the panko, but at the same time soft and chewy, really light! Inside to welcome you, you will find a tasty and delicious beef curry. I used the curry prepared for the Japanese Curry Beef Rice, it’s a perfect preparation to finish the curry leftovers from the day before!
I used a beef curry, but to make the Curry Pan Recipe, you can use any type of protein, chicken, pork, maybe shrimp, or even make them vegetarian!
The Origins of Curry Pan Recipe
Curry Pan Recipe has a very specific history, it was born in Tokyo in 1827 in the Cattlea bakery. The owner of the bakery created these delicious buns by combining curry and the western technique of frying. Thanks to this, he has created one of the most popular comfort and street foods in all of Japan. In Tokyo near the Morishita station, Cattlea produces and sells hundreds of them.
But Curry Pan can be found everywhere, in cafes and konbini, also because they are very affordable, obviously the most expensive is that of Cattlea which sells for about € 1.62. They are consumed at all hours as breakfast, quick lunch, snack or accompanied by a beer. In short, every moment can be the time to delight yourself with a Curry Pan.
Tips for Great Kare Pan
First of all, I advise you to not to thin the dough excessively when creating the discs you are going to stuff. The reason is simple, a slightly thicker paste, will better accommodate the curry sauce, soaking and simply becoming more delicious.
Don’t overfill the Curry Pan, otherwise they could open during leavening and it will be difficult, if not impossible to close them, the curry could run and grease the dough making it waterproof and you will not be able to seal it even if you try to dry it. They may also open during frying and may fill with oil. In both cases, as happens with Panzerotti, I suggest you bake them in the oven at 190 – 200 ° C, as soon as they are golden brown.
During frying, try to fry the pinched part first (always as you do with Panzerotti) in order to seal it immediately.
Obviously, if you don’t want to fry them, you can directly cook them as I said above in oven at 190 – 200 ° C until they turn golden.
Curry Pan Recipe with Beef Curry – Kare Pan (カ レ ー パ ン)
- 150 g Manitoba Flour or bread flour
- 50 g Pastry Flour
- 3 g Camargue Salt or kosher
- 15 g Caster Sugar
- 3 g Instant Yeast
- 125 g Milk whole
- 10 g Butter
- 300 g Japanese Curry beef curry
- 1 Egg
- 70 g Panko Bread Crumbs
- Sunflower Oil for fry
- Combine the Manitoba flour, cake flour, salt and sugar.
- Dissolve the yeast in the warm milk and then pour it all into the dry ingredients.
- Mix with the help of the spatula, when most of the liquid has been absorbed, start kneading by hand, until you get a rough dough.
- Flatten the dough and place the butter in the center, fold the dough on itself and start kneading, until you get a homogeneous and smooth dough.TIP: to obtain a smooth and elastic dough, take the dough by holding it on one side and beat it hard on the work surface, knead it for a moment and repeat for a few minutes. This will help the gluten to develop making the dough elastic.
- Put the dough to rise covered in a bowl for 1 hour at 38 ° C.
- After an hour check the dough, flour a finger and pierce it in the center, if the hole does not close then you can proceed.
- Press the dough with your palms to let the air out. Fold the dough by bringing the top and bottom flaps pruning them towards the center and press. Repeat with the right and left flap. (see video at 02.55 min.)
- Place the folds down and press the dough and then roll it on itself creating a salami. Work it by stretching it a little and then weigh it.
- Divide the weight by 8 and create portions of dough corresponding to the weight obtained. Now make 8 balls by sealing the edges of the dough well under it.
- Place the balls on a baking sheet lined with parchment paper or a silicone placemat. Cover and let rise for 5 minutes at room temperature.
- After 5 minutes take a ball and put it with the bottom up. Press it with the palm of your hand and fold the bottom and top flaps towards the center (as you did before). And then fold it in half by reforming the ball.
- Take a ball and place it with the part where you pinched the dough upwards, crush it with your palm and using a rolling pin, roll it out into a disc with a circumference of about 9/10 cm, trying to get thinner edges and a thicker center .
- Thin all 8 covers and let rest for 10 minutes.
Prepare the Curry Pan
- Take the curry (it must be cold), take a disc of dough, thin the edges with your fingers if necessary and then place some curry in the center, about 1 or 1 and ½. Keep the curry away from the edges, the grease will not make the dough stick when you close it.
- Close the dough by creating a half moon, pinch the edge hard and then turn it over on itself by pinching again. Repeat for each bundle.
- Beat an egg in a plate and put the panko on a high and proceed to bread each Curry Pan, first in the egg and then in the panko. Once this is done, put them back on the tray, cover them and let them rise for 1 hour.
- Heat the frying oil in a saucepan and when hot, cook 1 or 2 Curry Pan at a time for 2 or 3 minutes, or until golden brown. Drain them on paper and serve hot.
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