Ingredients
- For the bread: 200g bread flour; 2 tsp (10g) caster sugar; 1/4 tsp salt; 1 tsp (5g) vegetable oil; 1 tsp (5g) Lee Kum Kee pure sesame oil; 120 ml full-cream milk (lukewarm); 1 tsp (3g) instant dried yeast
- For the curry filling: 300 g diced beef (chicken or tofu can be used with adjusted cooking times); 1 (200g) yellow onion finely chopped; 1-2 cloves garlic minced; 1 (100g) medium carrot diced into small cubes; 1 (150g) medium potato diced into small cubes; 2 cups water or stock; 1/2 box (2-3 curry roux blocks) S&B Japanese curry roux; Salt and pepper. (You will need around half the curry filling for the kare pan. Save leftovers to eat over rice.)
- For the panko coating: 1 large egg, beaten; 1 cup (90g) Obento panko breadcrumbs
- To serve: Kewpie Mayonnaise
Method
- For the curry filling: Place a large frypan or cast-iron pot on medium heat and seal the beef until it is browned on all sides. Add onions, carrot and potato and cook for 10-15 minutes to soften. Add garlic and cook for a further 2 minutes. Add in 2 cups of water. Bring to the boil, cover and reduce heat to low. Cook for 50-60 mins until the beef is tender and the vegetables begin to break down. Season with salt and pepper.
- With a fork or chopsticks, blend one piece of curry roux into a ladle of broth. Once completely dissolved, release into the broth. Then add another piece to a new ladle of broth. Adjust the amount of curry roux to your taste. Taste again for seasoning and adjust with salt and pepper. Continue to simmer on a low heat for 5 minutes stirring regularly. Check the consistency of the final curry gravy. It should be quite thick. If it is too thick, add 1 tablespoon of water at a time to thin it out, noting that it will continue to thicken as it cools. Remove from heat and allow to cool to room temperature. Cover and place in the fridge to firm. This can be prepared the night before, ready for assembling the next day.
- For the bread dough: In a large bowl, add the flour, sugar, and salt. Mix well. Add the oil, milk, and yeast. Mix to form a shaggy dough – cover with a tea towel or cling film and let rest 15 mins. Turn the dough out on to a countertop and knead for 4-5 minutes until it's smooth and elastic. Roll into a ball, lightly oil the surface and place in a bowl. Cover again and allow to proof in a warm place for 1 hour or until doubled in size.
- Gently press the gas out the dough and divide into 6 equal pieces – 58g each. Take one dough piece and draw up the edges together, pinching to form a rough ball. Turn the dough over with the pinched side down. Using a cupped hand, roll the dough into a tight ball. Place under a tea towel or cling film and continue with the next dough piece. Once all six balls have been shaped, keep covered and allow to rest for 15 minutes.
- Using a rolling pin, roll one ball into a 12 cm diameter circle. Place 2 tablespoons of cooled filling in the middle of the circle. Take two opposite edges of the circle of dough in your fingers and bring to the middle, pinching to seal. Keep pinching along the length of the circle until the edges completely seal in the filling, forming a half moon. Position the dough parcel with the seam facing down, and very gently roll the dough to flatten and seal the seam. The parcel will be thicker in the middle and thinner at the ends, like a football. Place the dough parcel on a baking tray lined with baking paper and cover with a tea towel or cling film. Continue with the next dough piece until you have formed six dough parcels.
- For the crumb coat: In a shallow dish, lightly beat an egg. Place the panko into another shallow dish. Place one dough parcel into the egg wash. Turn to coat. Next place the egg covered parcel in the dish of panko crumbs. Press the panko lightly into the surface, ensuring it is completely covered. Take care not to misshape the dough. Place the dough back on the baking tray. Continue with the next dough parcel until they have all been crumbed. Allow to prove at room temperature for 30 minutes.
- How to make Kare Pan in an air fryer: Preheat air fryer to 180°C. Lightly spray the kare pan with cooking spray, then gently transfer to the air fryer basket. Make sure not to overcrowd – the kare pan should be in a single later and not touching. Air fry for 6 minutes. Flip and air fry for another 6 minutes until crisp and golden. Air fryer temperatures can vary depending on the make and model. It is recommended you start with less cooking time, checking for doneness, adding more time as needed.
- How to bake the Kare Pan in the oven: No air fryer? No worries! You can make oven-baked kare pan instead. Preheat the oven to 180°C. Lightly spray each kare pan with cooking spray. Bake for 25-30 minutes, rotating the tray halfway through. Continue to cook until crisp and golden.
- To serve: Kare pan are delicious on their own as a snack, or served alongside a salad and a generous dollop of Kewpie Mayonnaise to make a complete meal.
Product used in recipe
- Lee Kum Kee - Sesame Oil
- S&B - Golden Curry Medium Hot
- Obento - Panko Breadcrumbs
- Kewpie - Kewpie Mayonnaise
