Corner Café

May 10, 2009

Japanese Curry Buns 日式咖喱麵包




Makes 8 buns

1/2 portion Japanese-Style Savoury Roll Dough
1 egg, lightly beaten for eggwash

Japanese Curry Filling:
1 tablespoon canola oil
30g chopped onion
100g minced pork
30g frozen mixed vegetables
25g Japanese curry sauce mix (1/4 of a 100g-box; mild or hot depends on your taste)
125ml (1/2 cup) water
25g potato starch, dissolved in 1 tablespoon water
1. To prepare the Filling: Heat a wok, add canola oil and sauté chopped onion until translucent and fragrant. Add minced pork and stir-fry briefly until colour changes. Add frozen vegetables, curry sauce mix and water; stir until the solid curry sauce dissolves. Simmer for 1 to 2 minutes over low heat. Add dissolved starch and stir until the sauce thickens to a thick paste. Remove to a plate and let cool. When it is cold, cover and chill in the refrigerator until ready to be used.


2. Prepare the Japanese-Style Savoury Roll Dough as directed up to step 3.
3. Take one of the 8 small divided balls and roll out with a rolling pin into a flat circle; with edges thinner than the centre. Place about 25g of the curry filling in the centre of dough circle.
4. Gather the outer edges of the dough circle and wrap up the filling. Pinch the edges together to seal in the filling. Place sealed side down on a lined or lightly greased baking tray. Repeat with the other 7 dough balls.
5. Let rise, lightly covered, until double in size. When ready, eggwash the top of each risen dough pieces. Use a kitchen scissor to cut a cross on top of each bun; the cuts must reach through to the filling inside.


6. Bake in preheated 190°C oven for about 12-15 minutes, or until golden brown.


Taste: Soft, fluffy and light savoury curry buns
Consume: Best served warm
Storage: Can be kept for 1 to 2 days in airtight container in the refrigerator, reheat in the oven or microwave before serving
Recipe Reference(s): ‘咖哩麵包’ recipe from the cookbook ’65°C湯種麵包’ by 陳郁芬


  1. Hi,
    Stumbled upon your blog today and am amazed by your great blog! Beautiful pictures, large range of recipes/bakes. I am inspired to try the japanese dough again. My last attempt was a complete failure. Great storage tips too.

    Comment by Yves — May 10, 2009 @ 1:42 am | Reply

  2. i absolutely love your blog! you have all these hard to find great asian recipes! i’m going to link you on my blog; hope you don’t mind!

    Comment by Dorothy — May 14, 2009 @ 12:17 pm | Reply

    • Dorothy,
      Thanks for the kind words. Yes, no problems, go ahead and link it.

      Comment by SeaDragon — May 16, 2009 @ 11:42 am | Reply

  3. Hi SD,

    I’ve tried using this tangzhong mtd of baking bread a few times so far, with inconsistent outcome. Sometimes the bread turn out soft and fluffy, but sometimes they turn out hard. Also, the dough was very sticky on a few occasions, after the butter was added. What’s your thought on this? Tks!

    Comment by mj — May 16, 2009 @ 12:53 am | Reply

    • mj,
      Did you adjust the amount of water everytime, because you should, as the flour has different absorption capability depending on how you store it, the room temperature, humidity of the day etc. So add water as required everytime, too much then you get sticky dough; too little and you get dry dough which may results in hard buns. Did you use hand kneading or machine to knead?

      Comment by SeaDragon — May 16, 2009 @ 11:58 am | Reply

  4. Hi SD,

    tks for taking the time to reply:). No, i didn’t adjust the amt of water added each time, i’d just follow what the recipe says…and i knead the dough by hand. how do u recommend i adjust the water? cos the stickiness of the dough becomes apparent only after butter has been added. what i hv done so far when the dough was too sticky to handle was to add more flour, and on 1 occasion, more butter!

    Comment by mj — May 19, 2009 @ 3:01 pm | Reply

    • Hi mj,
      I would suggest you add about 80% of the recommended amount of water first, then slowly add the required amount until you get a dough that is not too sticky. You might need more than the recommended amount sometimes.

      If the dough only gets sticky after you add the butter, that is normal. You just need to continue to knead until all the the butter is absorbed by the dough, then the stickiness will disappear, don’t add any more flour.

      Comment by SeaDragon — May 22, 2009 @ 5:43 pm | Reply

    • THANX!!!
      At school my friends and I have to cook something for a maths and general skills so cooking this is amazing thankyou for posting! (I hope it doesn’t fail for me ahaha)

      Comment by Elhanna — June 6, 2012 @ 6:36 pm | Reply

  5. Hi SD,

    Tks for the reply, will put what you said into practice the next time i bake bread 🙂

    Comment by mj — May 25, 2009 @ 12:25 am | Reply

  6. I luv Japanese Curry esp mixed with tonkatsu! yummers!

    Comment by graham — May 28, 2009 @ 1:20 pm | Reply

  7. […] Japanese ぱん (bread) recipes I just recently ran across a blog that has some yummy looking recipes for Japanese breads including one for Japanese くれぱん (Curry Buns).  You can see the site here: and you can see the Curry Bun recipe here: […]

    Pingback by Japanese ぱん (bread) recipes « Petaris’s Weblog — August 5, 2009 @ 12:06 pm | Reply

  8. I hope you don’t mind that I linked this on my blog. I am going to try making them this weekend. They look so yummy and my wife, who is Japanese, might enjoy them if I can get them to turn out right. 🙂

    Comment by petaris — August 5, 2009 @ 12:11 pm | Reply

  9. […] かれぱん (kare pan, Japanese Curry Buns) using a recipe I found on another blog ( See It Here ) and other than one that I completely messed up they turned out pretty well.  You have to be […]

    Pingback by かれぱん (Japanese Curry Buns) « Petaris' Weblog — August 15, 2009 @ 4:54 am | Reply

  10. Hi, I was just wondering if I could substitute potato starch with anything else, as i’ve run out of potato starch. Is is possible to use corn starch?

    Comment by Luci — January 15, 2010 @ 1:02 pm | Reply

    • Yes, should be fine using corn starch, but you might want to adjust the amount, I think potato starch has a stronger thickening power.

      Comment by SeaDragon — January 15, 2010 @ 8:51 pm | Reply

  11. Hi, the buns look great! But isn’t this a Chinese curry bun rather than a Japanese one? The Japanese one should be coated with breadcrumbs (panko) and deep fried. They look delicious anyway 🙂

    Comment by Jenny Fong — August 13, 2010 @ 6:27 am | Reply

    • LOL, calling it Chinese Curry Buns would confuse people even more since the filling is Japanese curry! Even though the fried ones are the most common in Japan, I’m sure there are baked version in Japan too.

      Comment by SeaDragon — August 13, 2010 @ 6:42 pm | Reply

  12. Hello,
    I’m not sure how often you go on your blog anymore, but I was hoping you’d be able to answer this question sometime. 😛
    I’m a vegetarian, so if I take out the pork would it cook properly?
    Thankyou for your time.
    Oh, and I’m hoping to try out some of the recipes you’ve put in your blog- they look so yummy! 🙂

    Comment by Lydia — August 15, 2011 @ 8:25 am | Reply

    • Hmm, you need to replace the pork with other things, for example, more vegetables or mock meat, otherwise you won’t have enough filling.

      Comment by SeaDragon — August 20, 2011 @ 5:27 pm | Reply

      • Thank you! 🙂

        Comment by L — August 26, 2011 @ 1:25 pm | Reply

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