Description
Delightful fusion of savory curry encased in fluffy bread buns, perfect for lunch or a snack.
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
- 1 tbsp neutral oil
- 1 1/2 cup cooled Japanese curry
- 2 cups diced potatoes
- 1 cup diced carrots
- 1 onion, diced
- 1 bell pepper, diced
- 2 cups water
- 70-80g 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
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Instructions
- 1. In a pot, sauté diced onion, bell pepper, potatoes, and carrots until soft.
- 2. Pour in 2 cups of water and bring to a boil.
- 3. Add the Japanese curry cubes and stir until they dissolve. Simmer until thickened. Let it cool.
- 4. In a large bowl, combine bread flour, all-purpose flour, corn starch, salt, sugar, and yeast.
- 5. Mix in warm soy milk and neutral oil until a dough forms. Knead for 5-10 minutes until smooth.
- 6. Cover and let the dough rise in a warm spot for about 1 hour, or until doubled in size.
- 7. Punch down the risen dough and divide into pieces. Roll each into circles and fill with cooled curry.
- 8. Pinch to seal each bun.
- 9. Brush with soy milk and corn starch mixture and roll in breadcrumbs.
- 10. Preheat the oven to 350°F (175°C) and bake for 20-25 minutes until golden brown.