Recipe: How to make curry bread

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Curry pan bread or carray pan（カレーパン）is one of Japanese's favorite bread dish. It will be in any bakery in Japan, and will be one of their bestseller in most. When you come to Japan, we would love for you to try our curry bread, but today we introduced how we make it at home!

Recipe: How to cook curry pan bread

Ingredients

  • Japanese curry...2 spoons (recipe below)
  • plain bread...1 slice
  • bread crumbs...enough to coat the curry bread
  • egg...1
  • cooking oil...enough to soak half of the curry bread

How to make

  1. Cut off the bread ears of a plain bread British bread. 
  2. We will slightly roll out the bread with a stick, and put curry in the middle. 
  3. Make the ingredients smaller using a spoon or fork if it’s big. 
  4. Put a few drips of water in the outer part of the bread and fold in half. 
  5. Press so the curry will not come out. 
  6. Dip it in a mixture of mixed eggs and bread crumbs.
  7. Deep fry in cooking oil around 160~170 degrees celsius. 
  8. When both sides are yellow brown in color, it’s ready!! (average deep fry time: 5-7 minutes in low mid heat)


Key Points

  • Make sure the curry is more like a gravy than a soup. The first day when you make curry, is more like a soup. When you heat, the water evaporates from the curry and the taste will be richer. This is the ideal form to use for the curry bread!
  • Up to 3 curry curry breads are ideal to fry at the same time if you're cooking with basic frying pan. The temperature drops too much if it's more than 3, which makes it difficult to make it crunchy on the surface.

Follow me for more to come :) 

In this blog, I post my food trips around the world, as insights into Japanese food in comparison to all the different cuisines I encounter through my trips.

I love food businesses that aren't just into making profits but strive to protect their food culture and are genuinely passionate about what they do. I feel I can share with the world all my food experiences that filled my heart:)

Having a relative at a green tea farm in "one of the biggest green tea plantation cities, Kakegawa," an uncle running an unagi eel restaurant in an "eel town of Japan, Hamamatsu," and a mother who was one of the first people to introduce the izakaya culture in Silicon Valley, my life has a lot to do with Japanese food culture.

I have traveled to many places in Japan, so I hope to share what I know to help you better plan your food trip to my home country!
“When you eat, it’s supposed to go deep into your heart. 
Whether you are rich or poor, eating isn’t just to fill your stomach, it is also to fill your heart.” 
- Ryu Aomi 青海 龍

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