Kare Pan (Japanese Curry Bread Buns)
Soft bread buns filled with thick beef curry, rolled in crunchy panko and baked until golden.
Made with Japanese curry roux and Basic bread dough. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 30
- LevelHard
- Costabout £0.74 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make the filling: heat 1 tablespoon oil in a pan, cook the onion for 5 minutes, add the beef mince and cook for 8 minutes until browned and cooked through. Stir in your ready made Japanese curry roux (see the base recipe) and simmer for 10 minutes until very thick. Cool completely, then chill.
23 min - 2
Divide your ready made bread dough (see the base recipe) into 8 pieces and roll each into a 12 cm circle on a lightly floured surface.
- 3
Spoon a heaped tablespoon of cold filling into the centre of each circle. Pinch the edges tightly to seal and shape into an oval, seam side down.
- 4
Mix the panko with 2 tablespoons oil in a dish. Brush each bun with beaten egg and press into the crumbs to coat well.
- 5
Place on a lined tray, cover loosely and prove for 30 minutes until puffy. Heat the oven to 190°C (170°C fan).
30 min - 6
Bake for 18 to 20 minutes until deep golden and hollow sounding underneath. Cool for 10 minutes before eating, as the filling is very hot.
20 min
Tips
- Chill the filling until firm. A thick, cold filling is easy to wrap and will not leak.
- Seal the seams well and bake seam side down so the buns do not burst.
- Toss the panko in oil first. It browns evenly in the oven without deep frying.
- For authentic curry bread, deep fry at 170C for 3 to 4 minutes instead of baking.
Storing and freezing
Keep cooled buns in an airtight tin for up to 2 days, or freeze for up to 2 months. Reheat in a hot oven until steaming hot in the middle.
Questions
Can I make it with a vegetarian filling?
Yes. Swap the beef for finely diced mushrooms and cooked lentils, and cook until very thick before filling.
Can I make the buns ahead?
Yes. Shape and crumb them, then chill overnight on a tray, loosely covered. Bring to room temperature for 30 minutes before baking.
Why did my buns leak?
The filling was too runny or warm, or the seams were not sealed. Cook the filling down until it holds on a spoon and cool it fully.
More made with japanese curry roux
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.