Recipes · Japanese · Bakery
Curry Bread (Kare Pan)
One serving has 571 kcal and 18 g protein, and at least a fifth of a woman's daily need of thiamin (88%), selenium (69%), riboflavin (50%), niacin (50%), manganese (47%) and vitamin K (38%). Ready in 105 minutes.
- Preparation: 90 min
- Cooking: 15 min
- Makes: 1 serving (215 g)
- Difficulty: Hard
- Contains: dairy, egg, gluten, pork
Ingredients
- 45 g Flour, bread (strong)
- 1 g Yeast, active dry
- 15 g Milk, whole
- 5 g Butter, unsalted
- 40 g Pork, ground, raw
- 25 g Onions, raw
- 15 g Carrots, raw
- 20 g Potatoes, raw
- 3 g Curry powder
- 15 g Breadcrumbs, dry
- 15 g Eggs, whole, raw
- 15 g Vegetable oil
- 0.5 g Salt
Method
- Make a soft yeast dough with the bread flour, yeast, milk, butter and salt; knead well, cover and let rise for about 1 hour until doubled.
- Meanwhile, finely dice the onion, carrot and potato, and cook with the ground pork in a splash of oil until the meat is browned and cooked through (74 °C/165 °F).
- Stir in the curry powder and a little water and simmer for 8-10 minutes until the vegetables are tender and the mixture is thick enough to hold its shape; cool completely.
- Punch down the dough, flatten into a disc, spoon the cooled curry filling into the centre, and gather and pinch the edges to seal into a bun.
- Dip the sealed bun in the beaten egg, then coat in the breadcrumbs, pressing gently.
- Shallow-fry in the oil over medium heat, turning, for 4-6 minutes until deep golden on all sides.
- This makes 1 bun; multiply the ingredients by 6 for a full batch.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 571 kcal | 27% |
| Carbohydrates | 53.6 g | |
| Water | 109 mL | |
| Fiber | 4.9 g | 17% |
| Protein | 18.2 g | 38% |
| Tryptophan | 0.22 g | |
| Threonine | 0.7 g | |
| Isoleucine | 0.79 g | |
| Leucine | 1.4 g | |
| Lysine | 1.1 g | |
| Methionine | 0.4 g | |
| Cystine | 0.32 g | |
| Phenylalanine | 0.83 g | |
| Tyrosine | 0.59 g | |
| Valine | 0.93 g | |
| Histidine | 0.52 g | |
| Fat | 31.6 g | |
| Monounsaturated | 9.6 g | |
| Polyunsaturated | 10.6 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 9.3 g | |
| Saturated | 9.1 g | |
| Trans-Fats | 0.11 g | |
| Cholesterol | 96.8 mg | |
| Calcium | 95.6 mg | 10% |
| Copper | 0.23 mg | 26% |
| Iron | 4.2 mg | 23% |
| Magnesium | 45.8 mg | 15% |
| Manganese | 0.84 mg | 47% |
| Phosphorus | 223 mg | 32% |
| Potassium | 445 mg | 9% |
| Selenium | 38.2 µg | 69% |
| Sodium | 370 mg | |
| Zinc | 2.1 mg | 26% |
| Thiamin (vitamin B1) | 0.97 mg | 88% |
| Riboflavin (vitamin B2) | 0.55 mg | 50% |
| Niacin (vitamin B3) | 7 mg | 50% |
| Pantothenic acid (vitamin B5) | 1.1 mg | 23% |
| Pyridoxine (vitamin B6) | 0.35 mg | 27% |
| Folate (vitamin B9) | 144 µg | 36% |
| Cobalamin (vitamin B12) | 0.54 µg | 23% |
| Choline | 61.6 mg | 14% |
| Vitamin A | 191 µg | 27% |
| Vitamin C | 7 mg | 9% |
| Vitamin D (D2 + D3) | 19.9 IU | 3% |
| Vitamin E | 2.6 mg | 17% |
| Vitamin K | 34.6 µg | 38% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.5 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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