Japanese Curry Bread Buns

Why Make This Recipe

Japanese Curry Bread Buns are a delightful fusion of savory curry and fluffy bread. These buns are comforting, flavorful, and perfect for lunch or a snack. They bring a unique twist to traditional curry by encasing it in dough, making them not only delicious but also fun to eat. Making these buns at home lets you customize the filling and enjoy them fresh out of the oven.

How to Make Japanese Curry Bread Buns

Ingredients:

• 1 cup (155g) bread flour
• 1/4 cup (40g) all-purpose flour
• 1 tbsp (9g) corn starch
• 1 tsp salt
• 1 tbsp sugar
• 1 tsp instant dry yeast
• 1/2 cup warm soy milk or other non-dairy milk
• 1 tbsp neutral oil (sunflower, canola, vegetable, etc.)
• 1 1/2 cup cooled Japanese curry for filling (recipe follows)
• 2 cups diced potatoes* (see notes)
• 1 cup diced carrots* (see notes)
• 1 onion (diced*)
• 1 bell pepper (diced)
• 2 cups water (or more depending on desired consistency)
• 70-80 g vegan Japanese curry cubes
• Neutral oil (for cooking)
• 2 tbsp room temperature soy milk mixed with 1/2 tbsp corn starch
• 1/2 to 3/4 cup Japanese or panko breadcrumbs (or more as needed for coating)

Directions:

Cooking the Curry:

1. In a pot, add diced onion, bell pepper, potatoes, and carrots. Sauté until soft.
2. Pour in the 2 cups of water and bring it to a boil.
3. Add the Japanese curry cubes and stir until they dissolve. Simmer until the mixture thickens.
4. Let the curry cool down before filling the buns.

Making the Dough:

1. In a large bowl, combine bread flour, all-purpose flour, corn starch, salt, sugar, and yeast.
2. Mix in the warm soy milk and neutral oil until a dough forms.
3. Knead the dough for about 5-10 minutes until smooth.
4. Cover the bowl with a damp cloth and let it rise in a warm spot for about 1 hour, or until it doubles in size.

Making the Wrappers and Buns:

1. Punch down the risen dough and divide it into equal pieces.
2. Roll each piece into circles and place a spoonful of cooled curry in the center.
3. Pinch the dough around the filling to seal it well, forming a bun shape.

‘Egg’ Wash and Coating:

1. Brush each bun with the soy milk and corn starch mixture.
2. Roll the buns in breadcrumbs until coated evenly.

Cooking/Baking:

1. Preheat the oven to 350°F (175°C).
2. Place the buns on a baking tray lined with parchment paper, ensuring they are spaced out.
3. Bake for about 20-25 minutes or until the buns are golden brown.

Storage and Reheating:

Store leftover buns in an airtight container at room temperature for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-10 minutes.

How to Serve Japanese Curry Bread Buns

Serve these buns warm, on their own or with a side of salad or dipping sauce. They make for a hearty meal or a satisfying snack.

How to Store Japanese Curry Bread Buns

These buns can be stored in an airtight container and kept for up to 2 days at room temperature. For longer storage, consider freezing them. Just be sure to wrap them well to avoid freezer burn.

Tips to Make Japanese Curry Bread Buns

• Make sure the curry is cooled before filling the dough to avoid soggy buns.
• You can experiment with different vegetables or proteins in the curry for various flavors.
• For a unique touch, try adding a sprinkle of sesame seeds over the buns before baking.

Variation

Feel free to swap out the filling with your favorite stews or use different spices for a heat boost. You can also use regular curry instead of Japanese curry if you prefer.

FAQs

Can I use gluten-free flour for this recipe?
Yes, you can try gluten-free flour blends, but it might change the texture of the buns.

How do I know when the dough has risen enough?
The dough should double in size and feel airy to the touch.

Can I prepare these buns in advance?
Yes, you can make the curry and the dough a day before. Just assemble and bake them when ready to eat.