Japanese Curry Bread (Kare Pan)

Japanese Curry Bread (Kare Pan)

Ingredients
- 500g (1 lb) diced beef rump
- 1 carrot, diced
- 1 medium potato, diced
- 1 brown onion, diced
- ½ tbsp curry powder
- 2 tbsp flour
- 500ml (2 cups) beef stock
- 30g (2 tbsp) oil
- 3.5g (1 tsp) yeast
- 200g (1½ cups) flour
- 15g (1 tbsp) sugar
- 8g (1½ tsp) salt
- 2 eggs, beaten
- 150g (1½ cups) panko breadcrumbs

Method
1. Place the cubed beef, fat-side down, in a cold pan. Turn the heat to medium-high. Once most of the fat has rendered, flip the beef to brown all sides. Remove the beef from the pan, leaving the rendered fat in the pan.
2. Turn the heat down to medium. Add the carrot, onion, and potato to the pan with a pinch of salt. Sauté for 5–6 minutes until the vegetables start to soften.
3. Add the curry powder, a pinch of salt, and the flour. Stir everything together.
4. Pour in the beef stock and stir until the sauce comes to a simmer and thickens. Ensure there are no lumps. Add the browned beef back to the pan, reduce the heat to low, and simmer for 35 minutes until the beef is tender.
5. Remove the curry from the heat and spread it on a tray to cool completely in the fridge. The curry should be thick enough to stuff into the bread later—if it's too thin, it will be difficult to work with.
6. In a large bowl, mix 120ml (½ cup) warm water with the yeast, sugar, and salt until dissolved. Add the flour and stir to bring the dough together.
7. Once the dough comes together, turn it out onto a lightly floured surface. Knead for 6–7 minutes until smooth. The dough is high in moisture, so keep the surface well-dusted with flour to prevent sticking.
8. Place the dough in a lightly oiled bowl, cover with a towel, and let it rise for 1 hour or until doubled in size.
9. Once risen, divide the dough into six equal pieces and shape each into a ball. Roll each ball out to the size of a teacup saucer.
10. Place 2–3 tablespoons of the cooled curry mixture in the centre of each dough round. Fold the dough over like a taco, crimping the edges to seal. Repeat with the rest of the dough. Any leftover curry can be stored in the fridge and served over rice later.
11. Dip each filled dough in the beaten eggs, then roll in panko breadcrumbs to coat completely. Place the breaded Kare pan on a tray dusted with extra breadcrumbs to prevent sticking.
12. Heat a deep fryer or a large pot of oil to 165°C (325°F). Carefully fry the Kare pan for 10–12 minutes, turning occasionally, until golden brown all over.
13. Serve and enjoy!