This recipe is a request from one of our readers. “Curry pan” (pan means bread in Japanese) is curry wrapped in dough and deep fried. It is very popular dish for us. Almost every bakery has curry pan and you can also buy it individually wrapped at conveinence stores. Usually you use regular flour dough but you can also use pancake mix. It’s sweet, easy and quick! You can also use your original curry or instant curry for this recipe. It reheats well too, so it’s perfect for leftovers or lunch boxes.
Yield: 4 servings
Time: 45 minutes
Ingredients
- 1 1/2cup pancake mix
- 1/2 cup plain yogurt
- Japanese curry roux (1 chunk). You can choose from any of three varieties: amakuchi (mild)
, chukara (medium)
, and karakuchi (hot)
- 1/4 lb ground beef
- 1/4 lb potato (chopped)
- 1/4 cup carrots (chopped)
- 1/4 medium onion (chopped)
- 2 cup panko
- 1 egg (beaten)
- 3 tbsp flour
Spices
- 1 tbsp Japanese mayonnaise, such as Kewpie
- Vegetable oil for frying
Preparation
- Mix mayonnaise and 1 tbsp water in a small bowl
- Mix pancake mix and yogurt in a bowl, add mayonnaise mixture, and stir
- Knead dough until it solidifies, then divide into 4 pieces and ball up
- Wrap the dough balls in cellophane and set aside
- Heat frying pan and cook ground beef for 2 minutes on high
- Add onion, cook for 2 more minutes
- Add potato and carrot, cook for an additional 2 minutes
- Add 1 cup of water and curry roux, then cook for 5 minutes over medium heat (or until water boils off). Set aside
- Roll out each of the dough balls into 6″ circles. These will be the wraps for the curry. Be careful not to make them too thin or they will tear. If the dough is sticking, sprinkle a little flour on the surface
- Divide the curry mixture among the dough wraps and seal them up (see pictures)
- Sprinkle flour over the bread, dredge in egg, then cover with panko
- Heat oil to 375 °F (190°C) and deep fry (about 3 minutes)
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