Karepan (Japanese Curry Bread)
Golden, crumb coated buns from the Japanese bakery, filled with thick, mild vegetable curry and fried until crisp.
Made with Japanese curry roux and Basic bread dough. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 20
- LevelHard
- Costabout £2.01 a head
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
Heat 1 tablespoon of oil in a pan and cook the onion for 4 minutes. Add the potato and carrot and cook for 3 minutes. Pour in your ready made Japanese curry roux (see the base recipe) and 100 ml water. Simmer for 15 to 20 minutes, stirring often, until the vegetables are soft and the mixture is very thick like a paste.
20 min - 2
Spread the filling on a plate and chill until completely cold, about 30 minutes. A cold, firm filling is the key to buns that do not burst.
30 min - 3
Divide your ready made bread dough (see the base recipe) into 8 pieces of about 75 g. Flatten each into a 10 cm round, place a heaped tablespoon of cold filling in the middle and pinch the edges together tightly to seal.
- 4
Whisk the flour with 100 ml of water to a thin batter. Dip each bun in the batter, then roll in the panko to coat fully. Rest on a tray for 20 minutes.
20 min - 5
Pour the frying oil into a deep, heavy pan so it is no more than half full and heat to 170 C. Fry 2 buns at a time for 3 to 4 minutes, turning, until deep golden. Drain on kitchen paper.
3 min 30 s - 6
Cool for 5 minutes before eating, because the filling is very hot inside.
Tips
- The filling must be very thick and completely cold. If it is runny, the buns leak in the oil.
- Keep the oil at 170 C. Hotter and the crumbs burn before the dough cooks, cooler and the buns turn greasy.
- To bake instead, spray the crumbed buns with oil and bake at {t200} for 18 to 20 minutes, turning halfway. They will be a little paler.
Storing and freezing
Best eaten warm on the day. Cool leftovers and keep for 1 day in the fridge, then reheat in a hot oven for 10 minutes until steaming hot in the middle. Freeze unfried, crumbed buns for 1 month.
Questions
What is karepan?
Karepan, or curry pan, is a Japanese bakery snack of a bun filled with thick Japanese curry, coated in breadcrumbs and fried or baked. It is a popular street and bakery snack across Japan.
Can I use leftover curry?
Yes, as long as it is thick. Simmer it until it makes a stiff paste, chill it well and fill the buns. Chunky meat or large vegetables should be chopped small.
Can I make these without deep frying?
Yes. Spray with oil and bake at {t200} for 18 to 20 minutes. The result is lighter and less golden, but still crisp thanks to the panko coating.
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.