← Nouns Cooking · Japanese

Ingredients

• 180 g Strong bread flour
• 50 g plain flour
• 15 g Sugar
• 4 g Salt
• 3 g instant dried yeast
• 140 ml lukewarm milk
• 15 g unsalted butter, softened
• 1 tsp Vegetable oil
• 150 g Minced beef
• ½ Onion, finely chopped
• 1 small carrot, finely diced
• 1 small potato, finely diced
• 250 ml Water
• 50 g Japanese curry roux blocks
• 1 Eggs, beaten
• 80 g Panko breadcrumbs
• 1 l neutral oil, for deep-frying

Method

1. Mix both flours, the sugar, salt and yeast, then add the milk and knead for 8 min. Work in the butter and knead for 5 min more, until smooth and elastic. Cover and leave somewhere warm for 1 hour, until doubled.
2. For the filling, fry the beef in the oil over medium-high heat for 3–4 min until browned, then add the onion, carrot and potato and cook for 3 min. Add the water and simmer for 10 min, until the vegetables are tender.
3. Turn off the heat, stir in the curry roux until dissolved, then simmer over low heat for 3–4 min, stirring, until very thick. Spread on a plate and chill until cold and firm.
4. Knock back the dough and divide into 8 balls. Roll each into a 12 cm oval, put 2 heaped tablespoons of cold curry in the middle, fold over and pinch the edges very firmly to seal.
5. Brush each bun with beaten egg, roll in panko and set seam side down on baking paper. Cover loosely and prove for 20 min.
6. Heat the oil to 170°C (340°F). Fry 2–3 buns at a time for 2–3 min per side, until deep golden. Drain on a rack and cool for a few minutes before eating; the filling is very hot.

Tips

• Seal the seams tightly and keep the filling cold, or the curry bursts out in the oil.
• Oven option: spray with oil and bake at 200°C (400°F) for 15–18 min. Contains wheat, egg and dairy.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Chopstick Chronicles