Ingredients:

  • 1 Tbsp Vegetable Oil
  • 8 oz Ground Beef (or Pork)
  • 1 medium Yellow Onion, finely diced
  • 1 medium Carrot, peeled and diced small
  • 1 medium Potato, peeled and diced small (Russet or Maris Piper)
  • 1 ¾ cups Water or Beef Stock
  • 3 blocks (approx. 60g) Japanese Curry Roux Blocks (Medium heat)
  • 1 tsp Soy Sauce
  • 2 ¼ cups All-Purpose Flour (Bread flour preferred), plus extra for dusting
  • 2 ¼ tsp Instant Dry Yeast
  • 2 Tbsp Granulated Sugar
  • ½ tsp Salt
  • ¾ cup Milk, warm (105°F/40°C)
  • 2 Tbsp Unsalted Butter, melted
  • 1 large Egg, at room temperature (for dough)
  • 2 large Eggs, whisked (for egg wash)
  • 1 Tbsp Water (for egg wash)
  • 2 cups Panko Breadcrumbs
  • 4-6 cups Neutral Frying Oil (Canola, Vegetable, Peanut)

Instructions:

  1. Sauté Aromatics: Heat oil in a saucepan. Sauté the diced onion until softened (about 5 minutes). Add ground meat and cook until browned. Drain any excess fat.
  2. Add Vegetables and Simmer: Stir in carrots and potatoes. Cook for 2-3 minutes. Add water/stock and soy sauce. Bring to a boil, then reduce heat, cover, and simmer until vegetables are tender (about 10-15 minutes).
  3. Thicken and Chill Filling: Remove the pot from the heat. Stir in the curry roux blocks until completely dissolved and the mixture is thick. Spread the curry filling on a shallow tray to cool. The filling must be completely cold and firm (at least 1 hour in the fridge) before proceeding.
  4. Activate Yeast: In a large bowl or stand mixer bowl, combine warm milk, yeast, and sugar. Let stand for 5-10 minutes until foamy.
  5. Knead Dough: Add the room-temperature egg and melted butter to the yeast mixture. Gradually add the flour and salt. Knead on medium-low speed (or by hand) for 6–8 minutes until the dough is smooth and elastic.
  6. First Proof: Place the dough in a lightly oiled bowl, cover, and proof in a warm place until doubled in size (60–90 minutes).
  7. Divide Dough: Gently punch down the dough and divide it into 8 equal pieces (approx. 60–65g each). Roll each piece into a smooth ball.
  8. Roll and Fill: On a lightly floured surface, roll one dough ball into an oval or circle, about 4-5 inches wide. Place 2-3 tablespoons of the chilled, firm curry filling in the center. Do not overfill.
  9. Seal: Fold the dough over the filling to create a half-moon shape. Pinch the edges firmly to seal, then use a fork to crimp the seam securely to prevent blowouts during frying.
  10. Coat: Whisk the egg wash (2 eggs and 1 Tbsp water). Dip each bun first into the egg wash, then immediately dredge heavily in Panko breadcrumbs, pressing gently to adhere the crumbs fully.
  11. Second Proof: Place the coated buns on a parchment-lined baking sheet. Cover loosely and allow to proof again for 20-30 minutes. They should look slightly puffy.
  12. Fry: Pour 2 inches of neutral oil into a heavy pot. Heat the oil to 325°F (160°C). Carefully lower 2-3 Kari Kare buns into the hot oil, ensuring you do not crowd the pot.
  13. Cook and Drain: Fry for 3-4 minutes per side, turning occasionally, until the crust is a deep golden brown. Remove the Kari Kare with a slotted spoon and place them on a rack lined with paper towels to drain excess oil. Serve warm.