Toasty Japanese Curry Bread
I’d say this Japanese Curry Bread is my best recipe yet. It’s more complicated and time-consuming, but the results are amazing!! I’ve grown up eating steamed buns filled with pork, and I find that this recipe takes comfort food to a whole new level. This is quite an accomplishment since I didn’t mess this up.
This Japanese Curry Bread calls for a curry filling that can be filled with your favourite meats and vegetables. I’m using rotisserie chicken and mushrooms, which goes really well with the spicy curry. Dipped in panko, these buns have a crunchy exterior but the bread is soft inside.
The steps below look complicated but it’s not as hard as you think. Just make sure to not overstuff the filling in the dough or you won’t be able to form a nice ball. The filling will come right out, which doesn’t look good. Lastly, enjoy!!
Japanese Curry Bread
- For the curry bread dough
- 3/4 plus 3 tablespoon bread flour, sifted
- 1/4 teaspoon instant yeast
- 1 tablespoon tapioca flour
- 1 teaspoon sugar
- pinch of salt
- 1/4 cup plus 2 tablespoons milk
- 1 tablespoon butter
- For the egg wash and crumb coating
- 2 eggs
- 1 cup Panko crumbs
- For the curry filing
- 200g sliced rotisserie chicken strips
- 250g sliced cremini mushrooms
- 1/4 cup coconut milk
- 2 tablespoon curry
- 2 Thai chilies finely chopped
- 1 teaspoon soy sauce
- 1/2 teaspoon brown sugar
- 2 teaspoons corn starch
- 4 tablespoons water
- Step 1 Curry bread dough
- Step 2 Sift together the bread flour, yeast, tapioca flour, sugar, and salt.
- Step 3 Add the milk and butter and mix until a dough forms.
- Step 4 Knead until soft and smooth.
- Step 5 Put in the refrigerator for 45 minutes.
- Step 6 Curry filling
- Step 7 In a pot, stir the chicken, mushrooms, and butter over medium heat until cooked.
- Step 8 Add the coconut milk and curry powder.
- Step 9 Stir in the constarch and water to make a slurry.
- Step 10 Remove from stove to cool.
- Step 11 Assemble the curry filling and dough
- Step 12 Take the dough out of the refrigerator and start dividing the dough into 4 each parts.
- Step 13 Roll each of them into a ball. If they get too dry, add some water.
- Step 14 Flatten the balls of dough into four flat disks. Try to make the disks as large as possible or else the curry filling will come out.
- Step 15 Scoop the curry filling into the dough. Don’t add too much filling or the dough won’t be able to hold the filling.
- Step 16 Fold the dough together with the filling inside until you have a smooth ball.
- Step 17 Now the fun stuff!!!
- Step 18 Cover each bun with the egg wash.
- Step 19 Sprinkle the panko crumbs on the buns until thoroughly coated.
- Step 20 Bake in the oven for 1 hour at 375F. You can deep fry these buns, too.
- Step 21 Remove these buns from the oven and serve.