Panini al Curry (Curry Pan)

Panini al Curry (Curry Pan)

  • Dosi per 4 persone
Valutato da 44 persone
Clicca per valutare la ricetta:

La panetteria giapponese non avrà più segreti per voi una volta imparato a preparare i panini al curry. Il Curry Pan è un panino fritto, impanato nel panko e ripieno di salsa al curry giapponese. Questo bizzarro abbinamento di gusti e consistenze è uno dei tipi di pane più popolari in Giappone. Da avere sempre pronti per pranzo, a cena o come spuntino.


1 cucch. maionese kewpie
210g miscela per pancake
70g yogurt naturale
1 confezione di curry istantaneo
cucch. farina
1 uovo sbattuto
280g pangrattato panko
olio vegetale per friggere


  1. 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.
  2. 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.

  3. 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.
  4. 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.

  5. 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.

  6. Sprinkle with flour and dip into the beaten egg, before transferring to the panko plate and evenly covering on both sides.
  7. 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.

Consigli e maggiori informazioni

- 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.