Homemade Currypan: A Classic Japanese Snack

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tbsp dry yeast
  • 1 cup warm milk
  • 2 tbsp butter, melted
  • 1 egg yolk
  • 1 cup panko bread crumbs
  • 2 cups vegetable oil for deep frying
  • 1 cup Japanese curry (any brand or homemade)
  • 1/2 cup diced carrots
  • 1/2 cup diced onions
  • 1/2 cup diced potatoes
  • 1/2 cup diced chicken breast
  • 1 tbsp cooking oil
  • 1 tbsp soy sauce
  • 1 tbsp ketchup
  • 1/2 tsp Worcestershire sauce

Steps and instructions

  1. In a bowl, combine the all-purpose flour, sugar, salt, and dry yeast.
  2. Gradually add the warm milk to the mixture and blend until the dough comes together.
  3. Add the melted butter and knead the dough until it's smooth and elastic.
  4. Cover the bowl with a damp towel and let it rise for about an hour, or until it doubles in size.
  5. While the dough is rising, prepare the curry. Sauté the diced carrots, onions, potatoes, and chicken breast in cooking oil until they're cooked.
  6. Add the Japanese curry, soy sauce, ketchup, and Worcestershire sauce to the sautéed ingredients and simmer until the mixture thickens.
  7. Once the dough has risen, divide it into 8 equal pieces and shape each piece into a round shape.
  8. Place a portion of the curry mixture in the center of each dough round, then fold and seal the edges to create a half-moon shape.
  9. Dip each curry bread in the egg yolk and then coat it with the panko bread crumbs.
  10. Heat the vegetable oil in a deep pan over medium heat, then deep fry the curry bread until it's golden brown on both sides.
  11. Drain the fried curry bread on paper towels to remove excess oil.
  12. Serve the curry bread warm and enjoy.

Tools for making

  • Mixing Bowl - A bowl for combining the ingredients and kneading the dough.
  • Baking Sheet - A flat sheet for placing the shaped curry bread before baking.
  • Damp Towel - A towel to cover the dough while it rises.
  • Deep Pan - A pan for deep frying the curry bread.
  • Spatula - A utensil for flipping and removing the curry bread from the pan.
  • Paper Towels - Towels for draining excess oil from the fried curry bread.

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier option.
  • Replace the chicken with tofu or tempeh for a meat-free version.
  • Add additional vegetables such as peas or bell peppers to the curry mixture.
  • Experiment with different curry flavors such as Thai curry or Indian curry.
  • Try using different types of bread crumbs for the coating, such as panko mixed with crushed cornflakes.
  • Add a sprinkle of sesame seeds to the bread crumbs for extra flavor and texture.
  • Make mini currypan by dividing the dough into smaller portions and stuffing them with a smaller amount of curry filling.
  • For a spicier kick, add chili flakes or hot sauce to the curry mixture.
  • Replace the deep-frying method with baking for a healthier alternative. Brush the currypan with egg wash and bake at 375°F (190°C) for about 20-25 minutes, or until golden brown.
  • Create a sweet version by filling the dough with sweet fillings such as custard or chocolate.

Recipe overview

Get ready to journey through the delicious world of Japanese cuisine with this Currypan recipe! Currypan, also known as Japanese curry bread, is a popular snack in Japan featuring a dough filled with savory curry and then deep fried to perfection. This recipe will guide you through the process of making your own currypan at home, with a simple dough recipe and a customizable curry filling. It involves kneading a soft and elastic dough, preparing a hearty curry filling with chicken and vegetables, shaping and filling the dough, and finally, deep frying the bread until golden brown. The final result is a crispy, golden bread with a tasty, savory curry inside. It's a wonderful mixture of textures and flavors that you'll surely love. The process may be a bit laborious, but the end result is absolutely worth it. So put on your apron, roll up your sleeves, and let's get started on this culinary adventure!

Common questions

  1. Can I use a different type of flour?
    Yes, you can use whole wheat flour or bread flour as alternatives to all-purpose flour.
  2. Can I use instant yeast instead of dry yeast?
    Yes, you can substitute instant yeast for dry yeast in the same amount.
  3. Can I use a different type of milk?
    Yes, you can use any type of milk that you prefer, such as almond milk or soy milk.
  4. Can I bake the curry bread instead of deep frying it?
    Yes, you can bake the curry bread in a preheated oven at 375°F (190°C) for about 20-25 minutes until it's golden brown.
  5. Can I use a different type of curry?
    Yes, you can use any type of curry you like, whether it's Japanese curry, Thai curry, or even homemade curry paste.
  6. Can I make the curry filling vegetarian or vegan?
    Absolutely! You can omit the chicken and use vegetables like mushrooms or tofu instead. Use vegetable oil instead of cooking oil to keep it vegan.
  7. Can I freeze the curry bread?
    Yes, you can freeze the curry bread after it has cooled. Just make sure to wrap it tightly in plastic wrap or place it in an airtight container before freezing.
  8. Can I reheat the curry bread?
    Yes, you can reheat the curry bread in the oven at 350°F (175°C) for about 10 minutes until it's warmed through.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to combine and mix the ingredients for the dough and curry.
  • Measuring Cups and Spoons - To accurately measure the ingredients for the dough and curry.
  • Whisk - For whisking the warm milk into the flour mixture.
  • Damp Towel - To cover the dough while it's rising.
  • Knife - For dicing the carrots, onions, potatoes, and chicken breast.
  • Deep Pan - To heat the vegetable oil and deep fry the curry bread.
  • Tongs - For flipping and removing the fried curry bread from the pan.
  • Paper Towels - To drain excess oil from the fried curry bread.

Origin stories

Currypan, a delightful fusion of Indian curry and Japanese bread, has its roots in the Meiji era (1868–1912) of Japan when Western-style bread began to be widely produced and consumed. Its creation is accredited to a Tokyo bakery known as Kimura-ya, who ingeniously decided to combine the flavorful curry introduced by the British with their newly popularized bread. The result was a portable, delicious, and hearty snack that quickly gained popularity throughout the country. Today, currypan is an integral part of Japanese bakeries and convenience stores, offering a warm and comforting bite to those on the move. Its iconic semi-circle shape, deep-fried to a golden-brown perfection, is a familiar sight to anyone in Japan, making currypan a beloved part of the country's culinary identity.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.