Imagine a curry-filled doughnut. But savory. And somehow even better.
Curry pan is a Japanese convenience store classic: soft bread, thick Japanese curry, a panko crust, and hot oil. The outside shatters. The inside oozes. One bite and you’ll understand the obsession.
Makes 6 curry pans.
Step-by-Step Instructions
Make the Dough
In a bowl, mix flour, sugar, salt, and yeast. Add warm milk, warm water, and egg. Mix until shaggy.
Add softened butter. Knead 8-10 minutes until smooth. Let rise 1 hour until doubled.
Prep the Curry
Curry should be very thick (like mashed potatoes). If too loose, simmer until reduced. Chill for easier handling.
Form chilled curry into 6 small balls or patties.
Assemble
Punch down dough. Divide into 6 balls. Flatten each into a 4-inch circle.
Place a curry ball in the center. Fold dough over and pinch to seal tightly.
Bread the Buns
Roll each bun in flour, then beaten egg, then panko. Press panko to adhere.
Let rest 10 minutes while oil heats.
Deep Fry
Heat oil to 340°F (170°C). Fry 2-3 buns at a time for 3-4 minutes, flipping once, until deep golden brown.
Drain on a wire rack.
Serve Immediately
Eat warm. The curry is lava. You’ve been warned.
Summary
Prep Time: 30 minutes | Rise Time: 1 hour | Cook Time: 10 minutes
Total Time: ~1 hour 40 minutes (mostly rising)
Yield: 6 curry pans
Difficulty: Medium (deep frying + dough handling)
Storage Notes
- Not for fridge: Bread gets weird. Eat fresh or freeze.
- Freezer (cooked): Freeze up to 2 months. Reheat in oven at 375°F for 10-12 minutes (or air fryer at 350°F for 5-6 minutes).
- Freezer (uncooked, breaded): Freeze on a tray, then bag. Fry from frozen – add 1-2 minutes to cook time.
