Soy-Free Japanese Curry Bread (Kare Pan)

Get ready to savor the perfect crunch and rich flavor combination with this Soy-Free Japanese Curry Bread (Kare Pan)! This recipe reinvents the classic kare pan by skipping soy-based ingredients while still delivering the signature crispy golden crust and savory curry filling. Fluffy, homemade bread dough is encased around a hearty mixture of tender minced meat, diced potatoes, carrots, and fragrant curry spices. Coated in panko breadcrumbs and deep-fried to perfection, each bite boasts a satisfying crunch paired with the warm, aromatic filling. Ideal as a snack, appetizer, or lunch on the go, this soy-free twist on a Japanese favorite makes eight servings of pure comfort. Easy enough for beginner bakers yet rewarding for seasoned cooks, this recipe is your gateway to mastering an authentic dish with a customized, allergen-friendly twist.

Nutriscore Rating: 56/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 8

Ingredients

• 250 g Bread Flour
• 7 g Instant Yeast
• 15 g Sugar
• 5 g Salt
• 150 ml Milk
• 40 g Butter
• 500 ml Vegetable Oil
• 30 g All-purpose Flour
• 1 medium Onion (chopped)
• 1 small Carrot (diced)
• 1 small Potato (diced)
• 100 g Minced Meat (beef or pork)
• 10 g Curry Powder
• 200 ml Chicken or Vegetable Broth
• 200 g Panko Breadcrumbs
• 1 Egg

Directions

Step 1

To make the dough, combine bread flour, instant yeast, sugar, and salt in a large bowl.

Step 2

Warm the milk gently and add it to the dry ingredients, then add softened butter.

Step 3

Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth.

Step 4

Place the dough in a greased bowl, cover it with a damp cloth and let it rise for 1 hour or until doubled in size.

Step 5

Meanwhile, prepare the curry filling: In a pan, sauté chopped onions, diced carrot, and diced potato in a little oil until soft.

Step 6

Add minced meat and cook until browned. Sprinkle with curry powder and all-purpose flour, then stir to coat the meat and vegetables.

Step 7

Pour in the chicken or vegetable broth, simmer until the mixture thickens and cool it to room temperature.

Step 8

Once the dough has risen, punch it down and divide it into 8 equal pieces. Form each piece into a ball.

Step 9

Flatten each dough ball into a disk, place a portion of the curry filling in the center, and gently seal the dough around it, pinching tightly to enclose the filling.

Step 10

In a bowl, beat the egg with a splash of water for an egg wash.

Step 11

Dip each filled dough ball into the egg wash, then coat with panko breadcrumbs.

Step 12

Heat vegetable oil in a deep pan or fryer to 180°C (350°F).

Step 13

Fry each curry bread for about 3-4 minutes on each side or until golden brown and crispy.

Step 14

Drain on paper towels before serving. Enjoy warm.

Nutrition Facts

Serving size	(1848.0g)

Amount per serving	% Daily Value*
Calories	6576.1

Total Fat 517.2g	0%
Saturated Fat 94.0g	0%
Polyunsaturated Fat 286.9g
Cholesterol 373.9mg	0%
Sodium 6978.3mg	0%
Total Carbohydrate 437.9g	0%
Dietary Fiber 22.2g	0%
Total Sugars 46.6g
Protein 98.9g	0%

Vitamin D 122.5IU	0%
Calcium 413.2mg	0%
Iron 30.4mg	0%
Potassium 1919.4mg	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: 68.4%

Protein: 5.8%

Carbs: 25.8%