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crispy golden japanese curry bread

Golden Crispy Japanese Curry Bread (Kare Pan)

These irresistible Japanese curry bread buns combine fluffy homemade dough with aromatic spiced curry filling, all wrapped in a golden panko crust. Perfect for snacking, lunch boxes, or impressing friends with authentic Japanese street food made right in your kitchen.
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Course: Side Dish, Snack
Cuisine: Japanese
Keyword: Curry
Prep Time: 2 hours
Cook Time: 45 minutes
Total Time: 2 hours 45 minutes
Servings: 8
Calories: 285kcal

Equipment

Chef's Knife
Chopping Board
Mixing Bowl
Skillet
Dutch Oven

Ingredients

For the Dough:

  • 1½ cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon dry yeast
  • ½ cup warm water
  • 1 teaspoon oil

For the Curry Filling:

  • 2 tablespoons oil
  • 1 teaspoon fennel seeds
  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 1 potato finely chopped
  • 6 green beans chopped
  • 1 tomato chopped
  • Salt to taste
  • ½ teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala
  • 2 tablespoons tomato ketchup
  • 6 cashews ground with water
  • ½ cup water

For Coating and Frying:

  • 2 tablespoons cornflour
  • 1 cup panko breadcrumbs
  • Oil for deep frying

Instructions

  • Mix flour, sugar, salt, and yeast in a large bowl. Add warm water and oil, then knead into a smooth dough. Cover and let rise for 1 hour until doubled in size.
  • Heat 2 tablespoons oil in a pan and fry fennel seeds until fragrant. Add chopped onion and sauté until translucent.
  • Add carrots, potatoes, and green beans to the pan. Cook for 5-7 minutes until vegetables begin to soften.
  • Stir in chopped tomatoes, salt, turmeric, chili powder, cumin powder, and garam masala. Mix well.
  • Add tomato ketchup, ground cashew paste, and water. Simmer until the mixture thickens and vegetables are fully cooked. Let cool completely.
  • Divide the risen dough into 8 equal portions. Roll each piece flat, place a spoonful of cooled curry filling in the center, and seal edges to form balls.
  • Dust each filled ball lightly with cornflour, then roll in panko breadcrumbs to coat completely.
  • Heat oil to 350°F (175°C) for deep frying. Carefully fry the coated balls until golden brown and crispy, about 3-4 minutes per side.
  • Remove and drain on paper towels. Serve warm.

Notes

Confirm curry filling is completely cooled before wrapping to prevent the dough from becoming soggy
The filling should be thick enough to hold its shape - cook longer if too watery
You can prepare the dough and filling a day ahead and assemble just before frying
Substitute vegetables based on preference - peas, corn, or bell peppers work well
For a milder flavor, reduce chili powder and add more tomato ketchup
Store leftover curry bread in the refrigerator for up to 3 days and reheat in the oven

Nutrition

Calories: 285kcal | Carbohydrates: 38g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Sodium: 420mg | Potassium: 315mg | Fiber: 3g | Sugar: 6g