What else can I make with these ingredients?
This recipe may contain allergens🇵🇱
Pierogi
Hard 1 hr 50 min~430 kcal 6/10
🥐
Kare Pan
Japanese curry bread filled with thick chicken curry, wrapped in soft yeasted dough, coated in panko, and fried until crisp.
Hard⏱️ 2 hr 10 min📖 1 min readServes 6~425 kcal🇯🇵 Japanese🌍 Full translation
45 min prep 25 min cook 60 min rest
- #For Guests
- #Kid-Friendly
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 2 h 10 min- Prep45 min
- Resting/Marinating1 h
- Cooking25 min
Ingredients
6 servings
Quick:
For the dough
- 3 su bardağı(~600 ml) Flour
- 0.8 su bardağı(~160 ml) Milk
- 1 tatlı kaşığı(~10 ml) Instant yeast
- 1 yemek kaşığı(~15 ml) Granulated sugar
- 1 adet Egg
- 40 gr Butter
General
- 1 çay kaşığı(~5 ml) Salt
For the filling
- 250 gr Ground chicken
- 1 adet Potato
- 1 adet Carrot
- 50 gr Japanese curry block
For the coating
- 1.5 su bardağı(~300 ml) Panko
For frying
- 3 su bardağı(~600 ml) Vegetable oil
For serving
- 1 su bardağı(~200 ml) Cucumber pickles
What else can I make with these ingredients?
Instructions
- 1
Knead the flour, milk, yeast, sugar, salt, egg, and butter into a soft dough.
- 2
Cover the dough and let it rise for 60 minutes, until puffy.
1 hr60:00 - 3
Dice the potato and carrot small, then cook them with the ground chicken in a pan for 8 minutes.
8 min08:00 - 4
Add half a cup of water and the Japanese curry block, thicken the filling for 6 minutes, and cool.
6 min06:00 - 5
Divide the dough into 6 pieces, place cold curry filling in each, and close tightly.
- 6
Lightly moisten the dough pieces with water and coat them in panko.
- 7
Heat the oil to 170°C and fry the kare pan for 4 to 5 minutes, turning as they cook.
5 min05:00 - 8
Drain off excess oil and serve warm with cucumber pickles.
💡 Tip: Cool the curry filling completely; hot filling loosens the yeasted dough and makes the panko coating separate in the oil.
🍽️ Serving suggestion: Serve kare pan warm rather than hot, with cucumber pickles and optional cold green tea.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Iron
- Calcium
- Vitamin B12
Nutrition (per serving)
~425
kcal calories
16
g protein
60
g carbs
13
g fat
Protein 15%Carbs 57%Fat 28%
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
This recipe may contain allergens
- Gluten
- Egg
- Milk
- Soy
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Kare Pan make?
This recipe serves 6.How long does Kare Pan take?
Prep 45 minutes, cooking 25 minutes, including 60 minutes of passive resting; 130 minutes in total.Is Kare Pan difficult?
This recipe is rated hard.How many calories does Kare Pan have?
Approximately 425 kcal per serving. Protein: 16g, carbs: 60g, fat: 13g.Which allergens does Kare Pan contain?
This recipe contains Gluten, Egg, Milk, Soy. Check it against your dietary needs.Which cuisine does Kare Pan belong to?
This recipe belongs to Japanese cuisine.How many ingredients does Kare Pan need?
This recipe needs 14 ingredients.
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