Japanese Curry Bread
Crispy golden bread rolls filled with savory Japanese curry and ground beef. A beloved Japanese street food that's perfect for lunch or snacks.
- Total time
- 45 min
- Servings
- 4
- Calories
- 580
- Protein
- 18g
Ingredients
- 200 g ground beef
- ½ medium onion, diced
- 100 g Japanese curry roux
- 200 ml water
- 1 medium potato, diced
- ½ medium carrot, diced
- 500 g bread dough, store-bought
- 30 g all-purpose flour
- 50 ml water
- 100 g panko breadcrumbs
- 500 ml vegetable oil, for frying
Instructions
- 1
Heat oil in a skillet over medium-high heat. Brown ground beef, breaking it apart, for 3-4 minutes. Add diced onion and cook until softened, about 2 minutes.
- 2
Add diced potato and carrot. Cook for 5 minutes, stirring occasionally.
- 3
Pour in water and add curry roux blocks. Stir until roux dissolves completely, then simmer for 10 minutes until vegetables are tender and sauce thickens. Cool completely before assembling.
- 4
Divide bread dough into 4 equal pieces. Roll each piece flat, about 3mm thick.
- 5
Place 2-3 tablespoons cooled curry filling in the center of each dough piece. Fold and seal edges tightly, forming a ball.
- 6
Mix flour and water in a bowl to create a paste. Coat each bread ball with the flour paste, then roll in panko breadcrumbs until fully coated.
- 7
Heat oil to 170°C (340°F) in a deep pot. Fry curry bread 2-3 minutes per side until golden brown. Drain on paper towels. Serve warm.
Tools you’ll need
- 12-inch skillet
- medium saucepan
- rolling pin
- deep pot or Dutch oven
- thermometer
- slotted spoon
- paper towels
- mixing bowls
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