Kare Pan Recipe (Japanese Curry Bread)

Kare Pan is also known as Japanese curry bread, which is a popular Japanese street food that’s loved for its crispy golden crust and flavorful curry filling. This deep-fried bread is stuffed with a thick and mildly spiced chicken curry made using minced chicken, potatoes, carrots, and Japanese curry blocks. For Vegetarians, check my veg curry bread. The outer layer of Kare Pan is made from soft, fluffy bread dough that is coated in crunchy panko breadcrumbs and fried until perfectly crisp. This recipe is special because of the crispy coating and the rich, savory curry inside. It is a great snack or lunchbox treat. This unique stuffed bread recipe is a must-try one. 

Japanese Curry Bread Recipe

Kare pan may sound different but it is a delicious snack which has a curry filling inside it. It makes a great snack or a light breakfast, lunch or dinner. I have tasted it during our visit to Japan and was instantly hooked to it.

Authentic version of kare pan has Japanese curry inside them. Any kind of minced meat or chopped meat is added for more flavour. You can make vegetarian curry bread as well.

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About Kare Pan

Kare pan is also known as curry bread or curry pan. It is one of the most popular convenience store food. During our visit to Japan, this is one snack which I tried over and over again. The kare pan is crispy and taste so umami packed.

Curry bread is a popular Japanese food. It consists of Japanese curry wrapped in a piece of dough, which is then coated in egg then breadcrumbs and deep fried. On occasion it is baked instead of deep fried, but deep frying is the most common method of cooking. Curry bread is usually found in bakeries and convenience stores.

Curry bread or Kare pan is a popular Japanese snack recipe. It is also called as curry pan or kare pan in which spicy curry is filled inside a soft yeasted bread dough and then coated in breadcrumbs and fried. It is similar to bunny chow or curry puff. You will love my veg puff and veg kare pan. Learn how to make Kare Pan with step by step pitures and video.

Kare Pan is one of the comforting recipe that instantly feels unique and tasty. The curry filling inside the Kare pan is rich, slightly sweet with a gentle heat. The filling is thick enough to hold inside the dough without making a mess. The texture plays the important role in this recipe, the crispy outer crust, and that flavorful curry in the middle. 

Making this kare pan at home might take a little time, but it is worth every step. When you bite the golden, crunchy outer layer you will get to the savory filling, which makes this dish a unique one. 

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Why this recipe works?

Special filling: The curry inside the bread is slow-simmered with garlic, ginger, onions, and Japanese curry blocks, which makes the dish rich, warm, and comforting. 

Different layers: Coating the bread it with panko before frying gives that signature crispy outer layer, while the inside stays soft and light.

Why I love this recipe: That first bite of this dish hits different, crispy outside, soft bread inside, and a savoury curry filling in the centre. It is purely magical. From kneading the dough to shaping the buns, it is totally a calming process, which relieves my stress. This Kare Pan is not only eaten as a snack but also as a full meal. One or two and you’re good to go.

Kid and adult friendly: It’s not too spicy, not too bland. Just the kind of dish which is liked by everyone. It is great for snacks, lunch boxes, or even dinner with a salad.

Make-ahead friendly: We can prep the curry a day before, it actually deepens the flavor. The cold filling is easier to stuff neatly into the dough.

You need just two ingredients to make curry bread. Bread Dough and Curry Filling.

Curry Filling

Traditional basic Japanese curry is used in the filling. Japanese curry is made using a combination of onions, carrots and potatoes and seasoned it with Japanese curry cubes.

Bread Dough

The dough is a basic yeasted dough. It has flour, salt, sugar, yeast , butter and milk. Some recipe uses eggs in the dough, but I made it without eggs and still it was so good.

Ingredients for Curry Sauce

Toasted Sesame Oil – It adds a warm, nutty aroma that gives the curry that rich, roasted flavor right from the start.

Garlic (chopped) – Which brings a bold kick and depth, it’s the first thing you smell when the pan heats up.

Ginger (chopped) – This gives a little heat and freshness that cuts through the richness of the curry.

Onion (chopped) – It turns soft and sweet when cooked, giving a nice base flavor to the filling.

Potato (chopped) – Which makes the curry hearty. It soaks up all the curry goodness and adds creaminess.

Carrot (chopped) – This adds a touch of natural sweetness and color to balance out the spices.

Minced Chicken – This is quick to cook and takes on the curry flavors beautifully. Keeps the filling light yet meaty.

Chicken Stock – It gives body to the curry and adds an extra layer of flavor.

Japanese Curry Block – The hero of the dish. It melts into the curry and thickens it while giving that signature taste.

Ingredients for Kare Pan Dough

Plain Flour (All Purpose) – The main base of the dough. Soft, easy to work with, and gives a lovely texture.

Sugar – It is just enough to give the dough a subtle sweetness, not too much.

Warm Milk – This helps to activate the yeast and makes the dough soft and fluffy.

Salt – Which balances out the sweetness and gives flavor to the dough.

Dry Yeast – Which makes the dough rise and turn pillowy. It does all the magic during resting.

Butter – It gives richness to the dough and makes it soft to bite into.

Hacks

• Chill the curry overnight: This makes way easier to stuff into the dough without it oozing out everywhere. 
• Use store-bought curry blocks: No need to make the curry from scratch. Japanese curry cubes work like magic and save loads of time.
• Oil your hands while shaping: The dough can get sticky. A little oil on your palms makes it super easy to handle and shape.
• Don’t overfill – Too much curry into the bread can tear the dough. Just a spoonful in the center is perfect.
• Fry on medium-low heat: High heat browns the Kare Pan too fast and leaves the inside undercooked. 
• Prep ahead and freeze: If you are short in time shape and coat the buns, freeze them on a tray. Fry it straight from frozen whenever cravings hit.

Kare Pan Recipe (Step by Step Pictures)

Make the Curry Filling

1)Heat sesame oil in a pot. Add in ginger and garlic and saute till aromatic.

2)Add chopped onions, cook until soft.

3)Stir in carrots and potatoes, cook for a couple of minutes.

4)cook for few minutes until it softens.

5)Add in minced chicken and stir fry along with onions and potatoes.

6)The chicken will turn white.

7)Pour in chicken stock, bring to a boil. Cover and simmer for 5 minutes.

8)Add in curry block and mix throughly till it melts and sauce thickens.

9) Once done, turn off heat and cool. Refrigerate the curry until thick, preferably overnight.

Making Kare Pan Dough

10)Take warm milk in a bowl. Add in sugar.

11)Sprinkle yeast over the warm milk and allow to rest for 5 minutes.

12)Now the yeast has bloomed and activated.

13)Add flour and salt to the yeast mixture. Mix to form a dough.

14)Add butter and knead until soft and smooth (2-3 mins).

15)Cover and let it rise for 1 hour or until doubled.

16)Now the dough has doubled in size.

Shaping Kare Pan

17)Punch down the dough and divide into 12 equal balls.

18)Shape each portion into a smooth ball.

19)The curry is straight from fridge. Look how thick it looks.

20)Flatten each ball gently using your fingers. Place a spoonful of cold curry in the center.

21)Seal the edges tightly and shape into smooth buns.

22)Mix egg and water in a bowl. Dip each bun in the egg mixture.

23)then roll in panko breadcrumbs.

24)Now the buns is rolled.

Frying Kare Pan

25)Drop kare pan in hot oil. Fry on medium hot oil until golden in the bottom. Make sure to rotate it gently so it gets cooked and gets crispy evenly. Let it cook for 3 to 4 minutes on medium heat before flipping.

26)Flip carefully and fry on other side too.

27)Strain on some paper towel.

28)Serve hot.

Expert tips

• Once filled and shaped the buns, give 10–15 minutes to rest before frying the buns. It helps the dough relax and gives a fluffier texture.
• Always maintain medium heat. Too hot oil makes the outside brown and leaves the inside doughy. Too low and they soak up oil.
• Use wide pan. Which makes the buns don’t touch each other while frying and get an even golden color.
• Place the fried buns on a wire rack or paper towel so the crust stays crisp and doesn’t go soggy.
• Even a short chilling time makes stuffing easier and keeps the curry from breaking the dough.

How to Bake or Air Fry Curry Bread

Bake: Pre-heat oven to 180 C (350 F). Place the curry bread on a lined baking tray and spray with oil on all sides. Bake each side for 15 minutes (total 30 minutes) or until they’re golden brown.

Air Fry: Pre-heat air fryer to 180 C (350 F). Place the curry bread in the air fryer basket and spray all sides with oil. Air fry for 6 minutes. Flip and air fry for another 6 minutes (total 12 minutes).

Variations

Japanese Milk Bread: Soft, pillowy, and slightly sweet  Japanese milk bread is known for its feather-light texture. It is perfect for sandwiches or just with butter.

Stuffed Buns Recipe: These buns are like little flavor bombs. You can fill them with anything , spiced veggies, minced meat, or even sweet stuff. The outer bread is soft and golden, while the inside bursts with filling. Great for lunchboxes or tea-time snacks.

Stuffed Cheese Focaccia: Crispy on the outside, chewy inside, and packed with gooey cheese in the middle, this is not your average focaccia. The herbs, olive oil, and melty cheese make it perfect for pulling apart and sharing.

Braided Bread: This bread looks as good as it tastes. The braiding makes it beautiful, and the stuffing, whether it’s cheese, pesto, or spiced meat adds layers of flavor in every slice. It’s a showstopper for brunch or dinner parties.

FAQ

1. Can I use leftover curry for kare pan?

Yes! As long as it’s thick and not runny, leftover curry works great. Just chill it before stuffing.

2. Is it okay to bake instead of fry?

Yes, you can bake them at 180°C (350°F) for about 25–30 minutes until golden. The crust won’t be as crispy, but still tastes good.

3. My dough isn’t rising. What went wrong?

Check if the yeast is fresh. Also, the milk should be warm, not hot. Too much heat can kill the yeast.

4. Can I freeze kare pan?

Yes! You can freeze them after coating with breadcrumbs. Just fry them straight from the freezer when needed.

5. How do I stop the curry from leaking while frying?

Make sure the curry is cold and thick. Seal the dough edges really well so it doesn’t open up in the oil.

6. What can I use instead of chicken?

You can try paneer, mashed potatoes, tofu, or even mixed veggies for a vegetarian version.

7. How long does it stay fresh?

Best eaten fresh, but you can keep them in the fridge for a day. Reheat in the oven or air fryer for a crispy finish.

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