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Vegan Japanese Curry Bread Buns (Kare Pan) Recipe

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★★★★

3.9 from 20 reviews

These Vegan Japanese Curry Bread Buns (Kare Pan) are soft, flavorful buns filled with a rich and mildly spiced vegan curry, perfect for a comforting snack or meal.

Ingredients

Scale

Dough Ingredients

  • 3 cups Bread Flour (Substitution: Use all-purpose flour for a softer texture.)
  • 1 cup All-Purpose Flour (Can be entirely replaced with more bread flour for extra chew.)
  • 1 4 Corn Starch (None recommended for this specific purpose.)
  • 1 teaspoon Salt (Adjust according to taste.)
  • 2 tablespoons Sugar (Use less or omit for reduced sweetness.)
  • 1 tablespoon Instant Dry Yeast (Fresh yeast can be used, but adjust quantities.)
  • 1 cup Warm Soy Milk (Substitution: Almond milk or oat milk can be used.)
  • 2 tablespoons Neutral Oil (Any neutral oil works well.)

Curry Filling Ingredients

  • 3 pieces Japanese Curry Cubes (Ensure they are vegan-friendly.)
  • 2 medium Potatoes (Dice into small cubes for even cooking.)
  • 1 cup Carrots (Dice similarly to potatoes.)
  • 1 medium Onion (Diced for even incorporation.)
  • 1 cup Bell Peppers (Can be swapped with other veggies like mushrooms or zucchini.)
  • 1 cup Water (Use more or less depending on preference.)
  • 2 tablespoons Neutral Oil for Cooking (Use any preferred cooking oil.)

Coating Ingredients

  • 1 cup Room-Temperature Soy Milk Mixed with Corn Starch (Essential for the bun’s crust.)
  • 1 cup Japanese or Panko Bread Crumbs (Adjust quantity for preferred crispness.)

Instructions

  1. Make the Curry Filling: Sauté onions in a splash of neutral oil until tender and fragrant. Add bell peppers, carrots, and potatoes; cook for about 5 minutes until they soften. Stir in water and Japanese curry cubes, cover to thicken for 10-15 minutes, then let cool completely.
  2. Prepare the Dough: In a mixing bowl, whisk together all dry ingredients. Pour in the warm soy milk and mix until the dough begins to come together. Add neutral oil and knead on a floured surface until smooth, about 8-10 minutes. Allow it to rise in a warm spot until doubled, approximately 1 hour.
  3. Shape the Buns: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a circle, then fill with the cooled curry mixture, ensuring to seal the edges tightly.
  4. Coat the Buns: Brush each bun with your vegan egg wash made from soy milk and corn starch. Roll them in Japanese breadcrumbs for that irresistible crunch.
  5. Bake or Fry the Buns: Preheat your oven to 350°F. Bake the buns for 35-40 minutes or until they’re golden brown. Alternatively, pan-fry in hot oil until golden on both sides, then drain on paper towels.

Notes

  • Substitutions: Use all-purpose flour instead of bread flour for a softer texture, or almond/oat milk instead of soy milk.
  • Curry cubes must be vegan-friendly.
  • Dicing vegetables evenly ensures even cooking.
  • The soy milk and corn starch mixture is key for the bun’s crust.
  • Adjust breadcrumb quantity to preference for crispiness.
  • Can bake or pan-fry depending on desired texture.

Keywords: Vegan Japanese curry bread, Kare Pan recipe, vegan curry buns, plant-based Japanese snacks, vegan baked buns

Find it online: https://foodarohub.com/vegan-japanese-curry-bread-buns-kare-pan-recipe/