Dairy-Free Japanese Curry Bread (Kare Pan)

Experience the irresistible charm of Dairy-Free Japanese Curry Bread (Kare Pan) — a golden, crispy delicacy that's as satisfying to make as it is to eat. This plant-based twist on the beloved Japanese street food features a tender, pillowy bread shell stuffed with a rich and aromatic curry filling made from onions, carrots, potatoes, and a blend of curry powder, tomato paste, and soy sauce. Coated in crunchy panko breadcrumbs and fried to perfection, each bite delivers a delightful contrast of textures. Perfect as a snack, appetizer, or lunchbox treat, this recipe is entirely dairy-free, making it a crowd-pleasing option for dietary preferences. With its authentic flavors and easy-to-follow steps, these homemade curry buns will bring the taste of Japan right to your kitchen!

Nutriscore Rating: 54/100

Prep Time:90 mins

Cook Time:30 mins

Total Time:120 mins

Servings: 8

Ingredients

• 300 grams Bread flour
• 1.5 teaspoons Instant yeast
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 180 milliliters Warm water
• 2 tablespoons Olive oil
• 1 medium Onion
• 1 medium Carrot
• 1 medium Potato
• 2 cloves Garlic cloves
• 1 inch piece Ginger
• 2 tablespoons Curry powder
• 1 tablespoon Tomato paste
• 1 tablespoon Soy sauce
• 250 milliliters Vegetable broth
• 2 tablespoons All-purpose flour
• 100 grams Panko breadcrumbs
• 500 milliliters Vegetable oil for frying

Directions

Step 1

Prepare the dough. In a large bowl, combine bread flour, instant yeast, sugar, and salt. Mix well.

Step 2

Add warm water and olive oil to the dry ingredients. Mix until a shaggy dough forms.

Step 3

Turn the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.

Step 4

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Step 5

While the dough is rising, make the curry filling. Finely chop the onion, carrot, and potato. Mince the garlic and ginger.

Step 6

Heat 2 tablespoons of olive oil in a pan over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion becomes translucent.

Step 7

Add carrot and potato to the pan, stir well, then add curry powder and continue to sauté for 2-3 minutes until fragrant.

Step 8

Stir in the tomato paste, soy sauce, and vegetable broth. Bring to a simmer and cook for about 10 minutes or until the vegetables are tender.

Step 9

Slurry 2 tablespoons of all-purpose flour with a little water to make a paste and stir it into the curry mixture. Cook until thickened. Set aside to cool.

Step 10

Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a ball, then flatten to form a disc.

Step 11

Place a spoonful of the curry filling in the center of each disc. Fold the dough over the filling and seal the edges tightly to form an oval shape.

Step 12

Prepare the frying setup. Heat the vegetable oil in a deep pan to 170°C (340°F).

Step 13

Press each filled dough ball into panko breadcrumbs to coat evenly.

Step 14

Carefully fry each curry bread in hot oil for about 3-4 minutes per side until golden brown and crispy.

Step 15

Remove from oil and drain on a paper towel-lined plate. Serve warm and enjoy!

Nutrition Facts

Serving size	(1836.8g)

Amount per serving	% Daily Value*
Calories	6601.9

Total Fat 545.5g	0%
Saturated Fat 78.9g	0%
Polyunsaturated Fat 5.4g
Cholesterol 4.5mg	0%
Sodium 8595.1mg	0%
Total Carbohydrate 419.4g	0%
Dietary Fiber 23.6g	0%
Total Sugars 50.8g
Protein 66.3g	0%

Vitamin D 0IU	0%
Calcium 201.4mg	0%
Iron 30.4mg	0%
Potassium 2062.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.6%

Protein: 3.9%

Carbs: 24.5%