Low Sodium Japanese Curry Bread (Kare Pan)
Discover the irresistible charm of Low Sodium Japanese Curry Bread (Kare Pan), a savory snack that combines pillowy-soft bread with a flavorful, low-sodium curry filling. Perfect for those looking to enjoy a healthier take on this Japanese favorite, this recipe features a filling of tender carrots, potatoes, and onions simmered in a fragrant curry sauce enriched by a hint of grated apple for natural sweetness. Each bun is coated in crispy panko breadcrumbs and fried to golden perfection, resulting in a delightful crunch that gives way to the delectable curry interior. With step-by-step instructions and easily accessible ingredients, you’ll master this low-sodium twist on classic kare pan in no time. Serve these satisfying pockets hot with a side of green salad or enjoy them as an on-the-go treat. Ideal keywords: low sodium curry bread recipe, kare pan, Japanese curry bread, healthier Japanese recipes, fried bread recipes.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
.jpg)
Ingredients
- 300 grams all-purpose flour
- 7 grams instant yeast
- 20 grams sugar
- 30 grams unsalted butter
- 180 milliliters warm water
- 200 milliliters low sodium vegetable broth
- 1 medium, diced carrot
- 1 medium, diced potato
- 1 small, diced onion
- 2 cloves, minced garlic
- 1 tablespoon curry powder
- 2 tablespoons all-purpose flour (for curry)
- 0.5 grated apple
- 20 grams unsalted butter (for curry)
- 100 grams panko breadcrumbs
- 500 milliliters vegetable oil
Directions
Step 1
1. In a large bowl, combine the flour, instant yeast, and sugar. Mix well.
Step 2
2. Melt the unsalted butter and add it to the bowl along with warm water. Mix to form a dough.
Step 3
3. Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic.
Step 4
4. Cover the dough with a damp cloth and let rise in a warm place for about 1 hour or until doubled in size.
Step 5
5. Prepare the curry filling: In a pan, melt the unsalted butter for the curry and add the diced onions and garlic. Sauté until the onions are transparent.
Step 6
6. Add diced carrot, diced potato, and curry powder. Stir for a few minutes to coat the vegetables.
Step 7
7. Sprinkle 2 tablespoons of flour over the vegetables and stir to mix.
Step 8
8. Gradually add the low sodium vegetable broth and grated apple while stirring, letting it thicken. Cook until vegetables are soft, then let the mixture cool.
Step 9
9. Once the dough has risen, punch it down and divide into 8 equal pieces.
Step 10
10. Flatten each piece into a disc and place about 2 tablespoons of curry filling in the center. Fold the dough over and pinch the edges to seal completely.
Step 11
11. Roll each filled dough in panko breadcrumbs, pressing gently to adhere.
Step 12
12. Heat vegetable oil in a large pot to 350°F (175°C).
Step 13
13. Fry each bread, 1-2 at a time, until golden brown, turning occasionally. It will take about 5 minutes per batch.
Step 14
14. Remove and drain on paper towels before serving.
Nutrition Facts
| Serving size | (1777.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6127.6 |
| Total Fat 497.8g | 0% |
| Saturated Fat 90.8g | 0% |
| Polyunsaturated Fat 286.0g | |
| Cholesterol 115.2mg | 0% |
| Sodium 3138.6mg | 0% |
| Total Carbohydrate 406.3g | 0% |
| Dietary Fiber 21.7g | 0% |
| Total Sugars 49.5g | |
| Protein 56.3g | 0% |
| Vitamin D 12.9IU | 0% |
| Calcium 166.5mg | 0% |
| Iron 24.5mg | 0% |
| Potassium 1599.5mg | 0% |
Source of Calories