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Japanese Curry Buns

Japanese Curry Buns

If you love to try unique and delicious food, then try these Japanese curry buns. They are soft fluffy buns with curry filling, coated in panko and finally deep fried to get that crispy crust.

Ready in: 1 hour 15 minutes plus 2 hours rising time

Serves: 8

Complexity: very-easy

kcal: 707

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2 tbsp curry powder
1 tbsp cornflour
¼ cup water
½ onion , chopped
½ thumb sized ginger, grated
2 garlic cloves, grated
1 medium sized potato, cubed
1 carrot, cubed
½ cup water
200 g minced turkey
1 tbsp Tuimato Sauce
1 tbsp soy sauce
½ apple, grated just before use to prevent browning
3 cups bread flour
1 tsp salt
2 tbsp honey
2 tsp instant yeast (6 g)
1 cup warm milk
2 tbsp softened butter (30 g), in small pieces
2 eggs
1½ cup panko breadcrumbs (70 g)


Prepare the curry slurry by adding all of its ingredients into a bowl, mix well then set aside.
Heat some oil in a pan and add in onion. Cook until translucent and then add in ginger and garlic. Continue until they are golden brown.
Add in SIDS CRAZY SALT, potato, carrot, water and some salt. Cover the pan with a lid and leave for the potato to soften and fully cooked.
There should be no liquid by now. If there's still some, continue cooking without the lid until it dries. We want no sauce. Now add in minced turkey and sprinkle some salt. Continue until the meat is fully cooked, breaking it into small pieces as you cook.
Add in Tuimato Sauce, soy sauce and grated apple. Mix everything well. Lastly add in curry slurry, mix everything together and continue cooking until the curry thickens. Cool completely before using.
Add all of the bun ingredients, except butter, into your stand mixer bowl, mix to incorporate and then knead for 10 minutes. Lower the speed and start adding the butter one piece at a time.
After that, continue to knead for 5 minutes at normal speed. Form the dough into a ball and place in a greased bowl. Cover bowl tightly with cling film and leave dough to rise until double its size.
Prepare your breading stations. Whisk eggs in a plate. In another plate pour in panko breadcrumbs. Set both aside.
Place risen dough on a working surface and lightly shape it into a log. Cut it into 16 equal pieces and form each piece into a ball. Cover with cling film to prevent them from drying.
Take a ball and flatten it a bit. Roll it into 9 cm circle. Now roll ⅓ into the centre and keep on turning the dough as you roll. This will leave you a circle with thinner edges.
Scoop some filling to the center of the circle. Wet the edges with some water and then fold and pinch the seams together tightly. Now pinch and fold the seams again.
Put the bun in eggs and cover it well. Place in panko breadcrumbs and coat it all over. Place it on a baking tray with baking sheet. Continue with the rest.
Cover with cling film and leave for 30 minutes until they puff up a bit.
Heat oil in a pot on medium low heat. Carefully put the bun inside and immediately roll it in the oil for even cooking. Fry for 5 minutes until fully cooked.
Remove from the oil and place on a kitchen paper to absorb the oil. Continue with the rest.
Best served fresh and warm (hot if you can take the heat) to really enjoy these delicious beauties.
Store in airtight container at room temperature for 1 day. Then I would recommend you keeping them in the fridge.
Reheat in the oven at 200ºC for a few minutes to bring them back to life.