Gluten-Free Japanese Curry Bread (Kare Pan)

Discover the ultimate comfort food with this Gluten-Free Japanese Curry Bread (Kare Pan) recipe—a delightful twist on the classic Japanese street food that’s perfect for those avoiding gluten! These crispy, golden fried buns are filled with a rich and flavorful homemade curry made from tender potatoes, carrots, ground beef, and aromatic Japanese curry powder. The gluten-free dough, infused with the perfect balance of soft, fluffy texture and lightly sweet flavor, is coated in crunchy gluten-free panko breadcrumbs for that signature kare pan crunch. Perfect as a savory snack or satisfying meal, this gluten-free kare pan will quickly become a favorite in your kitchen. Plus, with its easy-to-follow steps and pantry-friendly ingredients, you’ll be crafting this irresistible treat in no time.

Nutriscore Rating: 59/100

Prep Time:90 mins

Cook Time:20 mins

Total Time:110 mins

Servings: 8

Ingredients

• 250 grams Gluten-Free All-Purpose Flour
• 1 teaspoon Xanthan Gum
• 1 packet Instant Yeast
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 180 milliliters Warm Milk
• 50 grams Butter
• 1 large Egg
• 100 grams Gluten-Free Panko Breadcrumbs
• 500 milliliters Oil for Frying
• 2 medium Potatoes
• 1 medium Carrot
• 1 medium Onion
• 2 cloves Garlic
• 200 grams Ground Beef
• 2 tablespoons Japanese Curry Powder
• 500 milliliters Water
• 1 tablespoon Cornstarch
• 1 teaspoon Salt (for curry filling)

Directions

Step 1

Start by preparing the curry filling: peel and dice the potatoes and carrot into small cubes. Chop the onion and mince the garlic.

Step 2

In a pan over medium heat, sauté the onion and garlic until soft and translucent. Add the ground beef and cook until browned.

Step 3

Add the diced potatoes and carrot to the pan, stir in the Japanese curry powder, and cook for 2-3 minutes.

Step 4

Pour in the water, bring to a boil, then reduce the heat and let it simmer for about 20 minutes or until the vegetables are tender.

Step 5

In a small bowl, mix cornstarch with a bit of water to create a slurry. Stir it into the curry to thicken the sauce. Season with salt and adjust to taste. Allow the mixture to cool completely.

Step 6

To make the dough, in a large bowl, mix the gluten-free flour, xanthan gum, instant yeast, sugar, and salt.

Step 7

Warm the milk slightly and add to the dry ingredients along with the melted butter and egg. Mix until a soft dough forms.

Step 8

Cover the bowl and let the dough rise in a warm place for 1 hour or until it doubles in size.

Step 9

After the dough has risen, punch it down and divide it into 8 equal portions.

Step 10

Take each portion, flatten it into a disc, and place about 2 tablespoons of the curry filling in the center. Bring the edges of the dough together to seal the filling inside, shaping it into an oval.

Step 11

Roll each filled dough ball in the gluten-free panko breadcrumbs, pressing gently to ensure they adhere.

Step 12

Heat the oil in a deep pan to around 170°C (340°F). Carefully fry the curry bread for about 2-3 minutes on each side until golden brown and crispy.

Step 13

Remove from oil and drain on a paper towel. Serve warm.

Nutrition Facts

Serving size	(2535.4g)

Amount per serving	% Daily Value*
Calories	7248.3

Total Fat 596.7g	0%
Saturated Fat 113.4g	0%
Polyunsaturated Fat 3.2g
Cholesterol 493.8mg	0%
Sodium 5955.6mg	0%
Total Carbohydrate 455.9g	0%
Dietary Fiber 29.2g	0%
Total Sugars 52.7g
Protein 77.0g	0%

Vitamin D 136.3IU	0%
Calcium 531.9mg	0%
Iron 15.0mg	0%
Potassium 3616.2mg	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: 4.1%

Carbs: 24.3%