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Friday, October 11, 2013

Japanese Curry Buns 日式咖喱面包

Curry bun is a very popular bun in Japan, you can get them in any supermarket or 7 eleven. We bought some to try during the trip, and it was good. I realized that Japanese like to coat bread crumbs in many of their foods ^_^

jcb21 copy

According to the author of the cookbook, originally this bun was deep fried type, but due to health concern, nowadays this bun is bake in the oven. I tried to deep fry one bun, frankly it tasted nicer than bake one, like eating donut with curry filling, yummy!

I use this brand of Japanese curry roux

Preparing the curry filling



Making the buns

jcb22 copy

I was quite surprised to know that the buns still taste soft till the next day, even the bread recipe just a simple straight forward method
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With this recipe, you will have some leftover dough, you can use it to fry as donut or making it into other flavours of buns.

Japanese Curry Buns
(recipe source: adapted from cookbook Tokyo Pastry House, with minor changes)
*makes 13~15 curry buns

To cook curry filling
½ yellow onion, small cubes
jcb21 copy ½ carrot, small cubes
300g chicken, thinly sliced
74g Japanese curry roux
420g water

42g butter
42g plain flour


  1. Heat up cooking oil in a small pot, sauté onion and carrot till aroma, add in water.
  2. In another non-stick frying pan, pan fry chicken slices till color changed.
  3. Add cooked chicken slices into the pot, continue to cook over medium low heat for about 15mins. Add in curry roux and mix well.
  4. In another clean non-stick frying pan, melt butter over low heat, then add in plain flour, stir to combine well. Then add into curry mixture.
  5. When the mixture started to turn thick, dish out and cool it completely.
  6. Weight 50g curry mixture and lightly roll into ball.

To make curry buns
500g High Protein flour or bread flour
60g sugar
1/4tsp salt
50g butter
1 and 1/2tsp instant yeast
1 egg (large)
235g water

1 Egg, lightly beaten
Panko or bread crumbs
Some pecan nuts


  1. Normal making bread steps, mix all ingredients together except butter and knead till smooth.
  2. Add in butter and knead until elastic and smooth. Set aside to rise for an hour or until double size.
  3. Equal divide the dough for 50g each, roll into ball, and rest for another 15mins.
  4. Wrap curry ball with the dough, and seal tightly, lightly flatten it.
  5. Brush the dough with egg, then place it on the bread crumbs, place one pecan and lightly press into centre, then cover the whole dough with bread crumbs.
  6. Place it on a pan with baking paper, let it to proof for another 30-45mins. Bake at pre-heated oven (lower rack) at 190C (fan forced) for 12mins or until golden brown.
  7. Store it in a container in room temperature if you have leftover. You can make the bread crumbs returned crispy by placing them in a pre-heated oven at 190C for 3mins.

I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan , hosted by Alan from travelling-foodies


月亮 said...
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月亮 said...


Jessie-CookingMoments said...

very pretty looking bread. i like how you decorate them with nuts & the bread-crumb coating on the bread is certainly new to me! So these will last until tomorrow or not? Better reserve some first, haha

Baby Sumo said...

Wah looks so yummy. I'd go for the bake version - gimme one please :)

Somewhere in Singapore said...

Sonia, so nicely made...

U can set up a shop liao... :)

Kuazue Mohamad said...

look so yummy...will try one fine day...

Victoria bakes said...

I like this baked version for sure.... Yours look just like those in a japanese bakery

Ana Regalado said...

Oh good ! I've been looking for the baked version ! I've seen Alex Goh's Japanese curry bread but the recipe is deep-fried . Adding the breadcrumbs makes it prettier , I guess and also adds a nice crunch in every bite . Your baked buns sure look delicious ! Photos are mouthwatering as well :D

Mel said...

It looks so good. I love Japnese curry so having it in the bun is a bonus to me. Would love to give this a try one day.

ann low said...

WOW! Looks so tasty! Wish I can try some now :)

Esther Lau said...

Very pretty and delicious buns !!! Thank you sharing, Sonia sifu!

Little Joy Factory said...

Master Chef, indeed.

PH said...

Looks so cute and sedap!

Aunty Young(安迪漾) said...


Little blue said...

This is healty Japanese buns, bakery shop always is deep fry...a bit oily.

Lite Home Bake said...

The bread crumb coat does make the bun look prettier, must try this out one day :)

MunatyCooking said...

The bun look so moist, yum!

Nadji said...

J'adore ces petits pains farcis.
See soon

Joanne T Ferguson said...

G'day These looks lovely, true!
I have a fascination for steam buns and loved your photo today too!
Cheers! Joanne

Amy Cheong, Desirablerecipes said...

From your photos, I believe your curry bun must be delicious than the famous Curry Steamed Pau in Tanjung Malim.

Artsylicious said...

Sonia, good to see your Japan trip posts and this Japanese curry buns. I'm introducing Japanese curry to my family too, it's just another family friendly meal that's easy to cook. Thanks for sharing this bread recipe. your buns look so yummy!

vi vian said...

so glad you are back cooking. I must try this soon...

Unknown said...

Baked version Japanese bread, healthy and easy to prepare. Thanks for sharing!

Anonymous said...

Looks delicious!!

Did you use a bread machine for this? Any recommendations for bread machines as I'm planning to buy one haha! Thank you :)

Li Shuan said...

This bread looks good so good. Not only the outlook, the filling is great too. Like it very much

Little Corner of Mine said...

So beautiful and I bet it's delicious too!

Pauline said...

You make it look so easy! The addition of a single pecan on top and the sprinkled bread crumbs really make it look nice. Wow, your breads are always so soft and fluffy looking. My breads always come out hard and dense. Great idea to put Japanese curry inside Asian bread buns!

Unknown said...

Hi Sonia, the fried buns definitely nicer than baked! I guess the trade off is calories! Your buns look delicious with the Japanese curry filling.

Anonymous said...

Hi Sonia, very nice buns! Salivating alrdy. Juz wanna check with u...dun these buns need 2nd proofing b4 baking? Please advise. Thank you!

Sonia ~ Nasi Lemak Lover said...

Alicia, sorry, I missed to write the 2nd proofing in the recipe, I have revised the recipe. Thanks for pointing out the error. Happy Trying.

Anonymous said...

Sonia, thanks for your prompt reply!


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Michelle said...

Hi! Can I know how long you fry the bun for? And how to tell if the dough is cooked? Thank you!

Sonia ~ Nasi Lemak Lover said...

Michelle, I only fry one bun to try, the rest all were bake in the oven. I am not suggest to deep fry them..

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