Japanese Curry Pan
How else can you showcase curry pan besides showing the delicious filling??? These were fun and so delicious but admittedly a bit involved 😅. But after my family and I sat down to eat these it was worth every bite. The recipe for the filling is below but if you would like the recipe for the bread just DM me on Instagram or send me an email. After each bun is filled and sealed they are coated in potato starch, egg dip and then panko prior to being deep fried. They are crunchy on the outside, the bread dough is soft and tender and the filling?.....amazing!
Serves about 6-8
For the filling:
1lb of ground pork seasoned with 1 teaspoon of salt
1 medium carrot (chopped)
1 medium onion (finely chopped)
1 medium yellow fleshed potato (cut into 1/2 inch cubes)
1/2 cup of white wine
About 3 oz of Japanese curry roux. I used “Vermont Curry”. #vermontcurry;
1/2 cup to 3/4 cup of water
In a few tablespoons of oil on medium high heat sauté the carrots and onions for a few minutes then add in the pork breaking up the meat as it browns. After about 5 minutes add in the potatoes. Pour in the wine & let it come up to boil for 2 minutes then add in the cubes of curry roux and a 1/2 cup of water. Stir the filling and as it simmers the roux will melt. Bring the heat down to medium low and let it simmer for about 10-15 minutes or until the potatoes and carrots are tender. The filling will thicken and if it requires a little more water you can add a bit more to loosen it but you definitely want it on the thicker side. Remove the filling from the heat & place it in the fridge to cool for at least an hour. You don’t want to add hot filling to the dough or pastry. 😬👍🏾
Serves about 6-8
For the filling:
1lb of ground pork seasoned with 1 teaspoon of salt
1 medium carrot (chopped)
1 medium onion (finely chopped)
1 medium yellow fleshed potato (cut into 1/2 inch cubes)
1/2 cup of white wine
About 3 oz of Japanese curry roux. I used “Vermont Curry”. #vermontcurry;
1/2 cup to 3/4 cup of water
In a few tablespoons of oil on medium high heat sauté the carrots and onions for a few minutes then add in the pork breaking up the meat as it browns. After about 5 minutes add in the potatoes. Pour in the wine & let it come up to boil for 2 minutes then add in the cubes of curry roux and a 1/2 cup of water. Stir the filling and as it simmers the roux will melt. Bring the heat down to medium low and let it simmer for about 10-15 minutes or until the potatoes and carrots are tender. The filling will thicken and if it requires a little more water you can add a bit more to loosen it but you definitely want it on the thicker side. Remove the filling from the heat & place it in the fridge to cool for at least an hour. You don’t want to add hot filling to the dough or pastry. 😬👍🏾
