![]() This is the same technique as my Baked Tonkatsu/Chicken Katsu recipes.ī) If the dough opened up during deep-frying, you want to immediately stop deep frying, instead gently remove the bread dough from the oil, pop them straight into the oven at 375 ✯ (190 ✬) and bake until golden brown. If you accidentally made the mistake, here’s what you can do.Ī) If the pinched dough opened up before deep-frying, you can toast the panko first until golden brown, then bake the bread at 375 ✯ (190 ✬). You don’t want to overfill because if the curry touches the edge of the dough even a little bit, the pinched dough may pop open and the curry filling will fall out easily during the proofing and deep-frying stages. I’ve made this mistake and learned the hard way. When you place the curry filling on a round sheet of dough, make sure you have PLENTY of space around it so you can pinch the dough easily and tightly. The best way is to thin out only the edges of the round dough with fingers, keeping the center thicker. So when you fold and pinch the edges, the seam won’t be too thick and doughy, and the bread has even thickness throughout. To achieve this, it’s important not to roll out the dough too thin. But when I tasted the chewy and springy bread, I knew the whole curry bread experience got elevated. Initially, I thought I prefer thinner bread because it has a nice crispy texture. I learned from my experience that I enjoy the curry bread more when the dough has some chewy texture. Just take out the curry when you start making the bread, so it reaches room temperature by the time you fold it up in the dough.ģ Important Tips I learned from Making Curry Bread (Kare Pan) 1. Once you refrigerate your curry, it will solidify and easier to handle. The curry next day should be in a thick paste form as you will be bundling up the curry filling in bread dough. ![]() You can use other types of meats as well. I used my Japanese Chicken Curry recipe for my curry bread. You can make Japanese curry with any ingredients you like. It has to be chilled, so leftover curry from the previous night makes the most sense for this recipe. You will only need about 1 1/2 cup worth of leftover curry. ![]() The best part about making your own curry bread at home is that you can stuff the bread with your favorite, delicious curry! Plus it’s the perfect way to use up one big batch of Japanese curry. I’d make this bread at least every quarter of the year! The triumph feeling is worth celebrating. Although it can be time-consuming, it’s totally worth the effort and time because you’d be rewarded with the tastiest bread. There’s nothing fancy about the homemade curry bread. Since I welcomed a good challenge, I took it up as an encouragement to develop a good recipe!
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