Easy Curry Bread


Serves 4

Curry Bread, or Kare Pan, is the King of the Japanese bakery. A Japanese curry sauce filled, panko-covered savoury donut, it’s as crazy as it sounds but seriously hits that hunger spot. If you’re not lucky enough to live close to a Japanese bakery, then use this easy recipe to make this Japan Centre favourite at home and satisfy that Curry Bread craving!


How to prepare

  • Combine the kewpie mayonnaise and 1 tbsp water in a small bowl. Add the pancake mix and yoghurt to a separate larger bowl, before adding the mayonnaise mixture and stirring.

  • Continue to knead the dough until it solidifies, divide it into 4 equal portions and make into ball shapes. Place on a flour dusted tray, cover with cling film and set aside. Beat the egg in a wide bowl and lay the panko out on a dinner plate.

  • Pour the packet of curry sauce into a pan and heat on medium-high, stirring throughout. You need to reduce the sauce so that it becomes more like a paste, but be careful not to burn it. Set aside to cool.

  • Roll out each of the dough balls into 6 inch circles on a flour dusted surface. They need to remain relatively thick to ensure they don’t tear when you use them as the wraps for the curry.

  • Divide the curry mixture evenly between the 4 dough circles spooning it into the middle. Seal them up by gathering the opposing edges of the circle above the filling and pinching together like a dumpling. Crimp the edges together well so there are no gaps and push the edge down to one side.

  • Sprinkle with flour and dip into the beaten egg, before transferring to the panko plate and evenly covering on both sides.

  • Fill a wok with vegetable oil for deep frying and heat until a test sprinkle of panko sizzles when added. Deep fry at around 190°C/375°F for 3 minutes, turning several times, until golden brown on the outside. Remove from the oil and drain on a wire rack.

Tips and information

    • Mix things up a little with some other delicious fillings. Why not try using leftover stew, Bolognese or Singapore noodles, as long as the consistency is firm it will work.
    • Curry Pan can go stale quickly so batch-make and freeze them individually in foil. When you fancy one reheat it in the oven for 20 mins.