Crispy, Savory, and Totally Addictive: Japanese Curry Bread Buns You’ll Crave Weekly

There are few things in life as satisfying as biting into a warm, golden, crispy bun stuffed with rich, savory curry. And that, dear reader, is exactly what you get with Japanese Curry Bread Buns. Whether you know them as Kare Pan or are just now discovering this magical Japanese snack, you’re in for a real treat.

I first stumbled upon these addictive little pockets of joy while wandering through a Japanese bakery years ago, and I’ve been obsessed ever since. But here’s the good news: you don’t have to fly to Tokyo to enjoy them. These vegan curry buns are surprisingly easy to make at home, and they’ll make your kitchen smell like a dream.

If you’re craving something hearty, crunchy, and just a little different from your everyday snacks, these buns are your new go-to. Perfect for meal prepping, parties, or those days when you’re just over plain old sandwiches. Let’s dive into this delicious adventure!

Why You’ll Love These Japanese Curry Bread Buns

• Crispy on the outside, savory and tender inside
• 100% vegan—no eggs or dairy
• The curry filling is cozy, comforting, and packed with flavor
• Great as a make-ahead Japanese snack or lunchbox treat
• Customizable with your favorite veggies

Ingredients You’ll Need

Dough (Dry):

• 1 cup (155g) bread flour
• 1/4 cup (40g) all-purpose flour
• 1 tbsp (9g) corn starch
• 1 tsp salt
• 1 tbsp sugar
• 1 tsp instant dry yeast

Dough (Wet):

• 1/2 cup (120ml) warm soy milk
• 1 tbsp (15ml) neutral oil (sunflower, canola, or vegetable)

Curry Filling:

• 1 1/2 cups (about 360g) cooled Japanese curry (see below)

Japanese Curry:

• 2 cups (about 300g) diced potatoes
• 1 cup (130g) diced carrots
• 1 onion, diced
• 1 bell pepper, diced
• 2 cups (480ml) water
• 70–80g vegan Japanese curry cubes
• Neutral oil for cooking

Egg Wash + Coating:

• 2 tbsp (30ml) soy milk + 1/2 tbsp (4g) corn starch
• 1/2 to 3/4 cup (30–45g) Japanese or panko breadcrumbs

How to Make Japanese Curry Bread Buns

1. Start with the Curry:
   Sauté onions in oil until soft. Add bell peppers, carrots, and potatoes. Pour in water and curry cubes. Simmer, stirring every 5 minutes until thickened. Let it chill overnight for the best texture.
2. Make the Dough:
   In a large bowl, mix dry ingredients. Gradually add warm soy milk while mixing. Add oil and knead for 8–10 minutes until smooth. Let rest covered in a warm spot for 1 hour or until doubled in size.
3. Shape the Buns:
   Divide dough into 8 equal parts. Flatten and roll into 4–4.5-inch rounds. Thin out edges, then spoon in 1–1.5 tbsp of cooled curry. Pinch shut and seal well.
4. Coat and Cook:
   Brush each bun with soy milk wash, then roll in panko. Fry in hot oil until golden brown, or bake at 375°F (190°C) for 20–25 minutes until crisp and golden.

Tips for the Crispiest Curry Bread

• Cool that curry! It thickens as it chills, making it easier to work with.
• Seal the buns well. Leaky buns are a tragedy no one wants.
• Use panko breadcrumbs for that authentic crispy curry bread crunch.
• If frying, make sure the oil is hot enough (350°F) or the buns will absorb too much oil.
• Want to switch it up? Try adding peas or mushrooms to the filling for your own twist.

A Personal Bite of Nostalgia

These buns take me back to the early days of YumtasticRecipes.com. I remember testing this recipe on a chilly Saturday, windows fogged up, my dog curled at my feet, and the aroma of curry wafting through the house. My husband took one bite and declared, “You could sell these.”

That moment reminded me why I started this blog—to share the joy that good food brings. And trust me, these buns are pure joy wrapped in golden panko.

What to Serve with Japanese Curry Bread Buns

These buns are wonderfully satisfying on their own, but here are some tasty pairing ideas:

• A crisp cabbage slaw with a sesame-soy dressing
• Miso soup for a comforting combo
• Pickled vegetables for a tangy contrast
• Or go fusion: pair with a light cucumber salad and iced green tea

They also make a stellar addition to bento boxes. Who says lunch has to be boring?

How to Store and Reheat

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Wrap individually in foil or freezer bags. Reheat from frozen at 350°F for 15–20 minutes.
• Reheat tip: A toaster oven keeps them crispy. Microwave in a pinch, but they’ll be softer.

FAQs

Can I use regular curry instead of Japanese curry?

You could, but Japanese curry cubes have a unique flavor and texture that really make these shine.

Are these vegan curry buns spicy?

Not too spicy! You can control the heat by choosing mild or medium curry cubes.

Can I bake instead of fry?

Absolutely! They won’t be quite as crispy but still delicious. Just brush with oil before baking.

What if I don’t have panko?

Regular breadcrumbs will work, but you’ll miss that signature crunch.

Whether you’re hosting friends or just want to shake up your snack routine, these Japanese Curry Bread Buns hit all the right notes: crispy, comforting, and irresistibly tasty.

So go ahead—tie on that apron, turn up your favorite playlist, and make a batch. Your kitchen (and taste buds) will thank you.

Discover more delicious recipes by following me on Facebook and Pinterest.

Japanese Curry Bread Buns

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• Author: Olivia Hartwellen
• Total Time: 1 hour 25 minutes
• Yield: 8 buns 1x
• Diet: Vegan

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Description

Japanese Curry Bread Buns (Kare Pan) are golden, crispy buns stuffed with a hearty, flavorful Japanese curry. These vegan buns are crunchy on the outside and tender inside, making them the perfect snack, party food, or meal-prep staple.

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Ingredients

Scale 1x2x3x

Dough (Dry):

• 1 cup (155g) bread flour

• 1/4 cup (40g) all-purpose flour

• 1 tbsp (9g) corn starch

• 1 tsp salt

• 1 tbsp sugar

• 1 tsp instant dry yeast

Dough (Wet):

• 1/2 cup (120ml) warm soy milk

• 1 tbsp (15ml) neutral oil (sunflower, canola, or vegetable)

Curry Filling:

• 1 1/2 cups (about 360g) cooled Japanese curry

Japanese Curry:

• 2 cups (about 300g) diced potatoes

• 1 cup (130g) diced carrots

• 1 onion, diced

• 1 bell pepper, diced

• 2 cups (480ml) water

• 70–80g vegan Japanese curry cubes

• Neutral oil for cooking

Egg Wash + Coating:

• 2 tbsp (30ml) soy milk + 1/2 tbsp (4g) corn starch

• 1/2 to 3/4 cup (30–45g) Japanese or panko breadcrumbs

Cook Mode Prevent your screen from going dark

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Instructions

1. Prepare the Curry:
   Sauté onions in oil until soft. Add potatoes, carrots, and bell peppers. Stir in water and curry cubes. Simmer, stirring every 5 minutes until thickened. Let it chill (preferably overnight).

2. Make the Dough:
   Mix dry ingredients in a bowl. Gradually add warm soy milk and oil. Knead 8–10 minutes until smooth. Cover and let rise in a warm place for 1 hour or until doubled.

3. Shape the Buns:
   Divide dough into 8 equal pieces. Flatten into 4–4.5 inch rounds, thin edges slightly, then add 1–1.5 tbsp cooled curry filling. Pinch edges together and seal tightly.

4. Coat the Buns:
   Brush each bun with soy milk wash and roll in panko breadcrumbs.

5. Cook:

   • Frying: Heat oil to 350°F (175°C). Fry until golden brown.

   • Baking: Bake at 375°F (190°C) for 20–25 minutes until crisp and golden.

Notes

Cool the curry before filling; it thickens and won’t leak.

Seal edges tightly to prevent bursting.

Panko gives the most authentic crispy crunch.

Oil must be hot enough (350°F) to avoid greasy buns.

Customize with peas, mushrooms, or extra veggies.

• Prep Time: 1 hour
• Cook Time: 25 minutes
• Category: Snack / Bread
• Method: Frying or Baking
• Cuisine: Japanese