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Before you jump to Japanese Curry Buns recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
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These sorts of changes are easy to accomplish with all types of foods and can apply to the oils you cook in and the spread you use on bread. Olive oil, for example, contain monounsaturated fats which are basically good fats that combat the effects of bad cholesterol. It is also a great source of Vitamin E which has a lot of benefits and is also terrific for your skin. If you currently consume lots of fresh fruits and leafy greens, you may want to think about where you’re buying them and if it’s the best source. If at all possible, try to buy organic produce that has not been sprayed with poisonous chemical substances. You can ensure that you’re getting the most nutritional benefits from your fresh produce if you can find a local supplier since you will be able to get the fruit when it is the freshest and ripest.
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We hope you got insight from reading it, now let’s go back to japanese curry buns recipe. You can have japanese curry buns using 19 ingredients and 14 steps. Here is how you achieve it.
The ingredients needed to make Japanese Curry Buns:
- Take Japanese curry mixture
- Get 1 large onion
- You need 1 large carrot
- Take 1 large potato
- You need 200 g frozen peas
- Take 300 g beef mince (use soya mince for veggie version)
- You need 4 blocks Japanese Curry roux (Golden Curry/Java Curry)
- Provide Dough
- Take 500 g strong flour
- Prepare 3 tbsp soft brown sugar
- Use 1 tbsp dry yeast
- Provide 1 tsp salt
- Prepare 200 ml milk (slightly warm)
- Get 1 egg
- Get 100 ml sunflower/vegetable oil
- You need Other
- Get Panko breadcrumbs
- Take 1 egg
- Prepare 100 ml milk
Instructions to make Japanese Curry Buns:
- Chop the onion, carrot and potato into small cubes.
- Heat up some oil in a large frying pan and gently fry the mince. Add the carrot, onion and potatoes and cook for a few minutes until the onion is soft and translucent.
- Add the curry roux blocks and add a splash of water. Put the lid on and leave the blocks to melt for a few minutes. Mix once it has slightly melted. Put the lid back on and turn the heat down low to simmer for ten minutes until the potato and carrot are cooked. Add the peas and simmer for another two minutes. Turn the heat off and leave to cool.
- While the curry mixture is left to cool, make the dough for your buns. Add the flour, sugar, yeast and salt into a large bowl. Mix the ingredients together.
- Make a well in the middle of your dry ingredients. Add the egg and slowly incorporate the flour mixture. Once it gets too tough to mix with the rest of the dry ingredients, add the oil, then slowly add the milk until all of the ingredients are mixed into a dough.
- Sprinkle some flour on a clean surface and knead your dough for around 10 minutes until it forms a soft, stretchy dough. Shape into a ball and place it in a large bowl. Cover and leave in a warm place to rise for 40 minutes until it is twice the size.
- The curry mixture should now be cool enough to put in the fridge. There shouldn't be much liquid in the mixture otherwise the buns will leak in the oven so putting in the fridge makes it more solid.
- Prepare a large baking sheet with a sheet of greaseproof paper. Once the dough has risen, place on a floured surface and punch the air out of the dough so it becomes a flat circle shape. Cut into 16 equal pieces.
- Take one piece and roll into a small ball. Place onto the greaseproof paper. Repeat with all 16 pieces and make sure they are spaced evenly on the sheet with enough space between them to rise. Cover with a damp tea towel and leave to prove for 10 minutes. Preheat the oven to 180°C if you are baking rather than deep-frying the buns.
- After the dough balls have rested, they should feel light and airy. Take the curry mixture out of the fridge and set next to your tray with a spoon. Sprinkle a small amount of flour on a surface and use your hands or a small rolling pin to flatten the ball and roll out the edges. The middle should be thicker as this is where the top of the bun will be.
- Spoon some curry mixture into the middle of the dough (making sure not to fill too much) and pinch opposite ends of the dough together to close the bun. Roll the bun in your hands gently to shape and return it back onto the tray. Repeat for all the buns. Cover again with the damp tea towel while you prepare the breadcrumbs and batter.
- Prepare a medium sized bowl and add the breadcrumbs. In another shallow bowl, whisk an egg with some milk. Take a bun and dip it into the egg mixture, making sure to cover it all over. Then dip it into the bowl with the breadcrumbs and cover. Dust off any excess and return back to the tray, making sure you leave enough space between buns. Repeat for all 16 buns. You may find that you need another tray as the buns will have increased in size so make sure you prepare this beforehand.
- At this point, you can freeze any buns you do not wish to bake/deep-fry straight away.
- You can deep fry the buns like the bakeries in Japan or for a healthier alternative, bake the buns in the oven for 15-18 minutes until the buns are a golden brown colour. Enjoy them warm 😁
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