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Vegan Japanese Curry Bread Buns (Kare Pan)

Vegan Japanese Curry Bread Buns (Kare Pan) are a delicious plant-based twist on a classic Japanese street food. These crispy, golden buns are filled with a rich and savory curry made from potatoes, carrots, bell peppers, and aromatic spices. Perfect as a snack, meal, or party treat, they’re both satisfying and easy to prepare at home. Serve them fresh and warm with your favorite dipping sauce!

Clare Greco
Updated on Monday 02 December 2024
Vegan Japanese Curry Bread Buns
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Vegan Japanese Curry Bread Buns, or Kare Pan, are a delightful fusion of crispy bread and savory curry filling. This plant-based version of the popular Japanese street food combines a flavorful vegetable curry with a golden breadcrumb crust, making it perfect for snacks, meals, or sharing with friends. Each bite delivers the satisfying crunch of the fried bread and the comforting richness of Japanese curry.

INGREDIENTS

  • Potatoes: 1 cup, diced, to add heartiness to the curry filling.
  • Carrots: ½ cup, diced, for a hint of natural sweetness.
  • Onions: ½ cup, diced, to add depth to the flavor.
  • Bell peppers: ½ cup, diced, for a fresh, vibrant touch.
  • Curry powder: 2 tbsp, to bring warm, aromatic spices to the filling.
  • Vegetable stock: 1 cup, to create the curry base.
  • Flour: 2 tbsp, mixed with water to thicken the curry filling.
  • All-purpose flour: 3 cups, for a soft yet sturdy dough.
  • Sugar: 1 tbsp, to balance the savory flavors in the dough.
  • Salt: 1 tsp, to season the dough and enhance the flavors.
  • Instant yeast: 2 tsp, for a quick and fluffy rise.
  • Warm water: 1 cup, to activate the yeast and hydrate the dough.
  • Oil: 1 tbsp (for the filling) + 2 tbsp (for the dough), to enhance texture and flavor.
  • Breadcrumbs: 1 cup, to create a crispy coating.
  • Plant-based milk: ½ cup, to help the breadcrumbs adhere to the buns.

INSTRUCTIONS

Step 1:
Heat oil in a pan and sauté the onions until translucent. Add diced carrots, potatoes, and bell peppers. Cook until slightly softened.
Step 2:
Sprinkle curry powder over the vegetables and stir well. Add vegetable stock and let the mixture simmer until the vegetables are tender and the liquid has reduced.
Step 3:
Mix flour with a small amount of water to create a paste. Stir it into the curry mixture to thicken. Season with salt and let the filling cool.
Step 4:
In a bowl, mix all-purpose flour, sugar, salt, and yeast. Gradually add warm water and oil, kneading until a smooth and elastic dough forms. Cover and let rise for 1 hour or until doubled in size.
Step 5:
Divide the dough into equal portions. Flatten each piece into a circle, place a spoonful of cooled curry filling in the center, and seal the edges to form a ball.
Step 6:
Dip each bun into plant-based milk, then roll in breadcrumbs to coat evenly.
Step 7:
Heat oil in a pan for shallow frying. Fry the buns until golden brown and crispy on all sides. Drain on a paper towel to remove excess oil.
Step 8:
Serve the buns warm with your favorite dipping sauce or enjoy them as is.

Serving and Storage Tips

  • Serve the buns fresh and warm for the best texture and flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to restore crispiness.

Helpful Notes

  • Use panko breadcrumbs for an extra-crispy texture.
  • Customize the filling with your favorite vegetables or add tofu for extra protein.

Tips from Well-Known Chefs

  • Let the curry filling cool completely before assembling the buns to avoid tearing the dough.
  • Double-coat the buns in breadcrumbs for an extra-crunchy crust.
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Vegan Curry Buns

Crispy, golden Vegan Japanese Curry Bread Buns with a savory curry filling. A plant-based take on a beloved Japanese street food!

Prep Time
30 Minutes
Cook Time
20 Minutes
Total Time
50 Minutes

Category: Hearty Mains

Difficulty: Intermediate

Cuisine: Japanese

Yield: 10 Servings (10 curry buns)

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

01 1 cup diced potatoes.
02 ½ cup diced carrots.
03 ½ cup diced onions.
04 ½ cup diced bell peppers.
05 2 tbsp curry powder.
06 1 cup vegetable stock.
07 2 tbsp flour (to thicken).
08 1 tbsp oil.
09 Salt to taste.
10 3 cups all-purpose flour (for the dough).
11 1 tbsp sugar (for the dough).
12 1 tsp salt (for the dough).
13 2 tsp instant yeast (for the dough).
14 1 cup warm water (for the dough).
15 2 tbsp oil (for the dough).
16 1 cup breadcrumbs (for coating).
17 ½ cup plant-based milk (for coating).

Instructions

Step 01

Heat oil in a pan and sauté onions until translucent.

Step 02

Add diced carrots, potatoes, and bell peppers to the pan. Cook until slightly softened.

Step 03

Sprinkle curry powder over the vegetables and mix well. Add vegetable stock and simmer until the mixture thickens.

Step 04

Mix flour with a small amount of water to create a paste. Stir into the curry mixture to further thicken. Season with salt and let the filling cool.

Step 05

In a large bowl, mix all-purpose flour, sugar, salt, and instant yeast. Gradually add warm water and oil, kneading until a smooth and elastic dough forms.

Step 06

Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.

Step 07

Divide the dough into equal portions and flatten each into a circle. Place a spoonful of cooled curry filling in the center of each circle, seal the edges, and form into a ball.

Step 08

Dip each bun into plant-based milk, ensuring all sides are coated, then roll in breadcrumbs to fully cover.

Step 09

Heat oil in a pan for shallow frying. Fry the buns until they are golden brown and crispy on all sides. Drain on a paper towel to remove excess oil.

Step 10

Serve the buns warm as is or with your favorite dipping sauce.

Notes

  1. Vegan Japanese Curry Bread Buns (Kare Pan) are crispy on the outside and filled with savory Japanese curry on the inside, making them a delicious and satisfying snack or meal.
  2. Perfect for a plant-based twist on a classic Japanese street food!.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 220
  • Total Fat: 5g
  • Total Carbohydrate: 36g
  • Protein: 4g