Soft Boiled Egg Curry Bread (Tamago Kare Pan)

Yudane (Optional)

• 3 tbsp (45 g) water
• 1/3 cup (40 g) all purpose flour

Dough

• 1/3 cup (80 ml) milk
• 1 1/2 tbsp (18 g) sugar
• 1 1/2 tbsp (22 g) unsalted butter, softened
• 2/3 tsp (3 g) instant dry yeast
• 1 1/3 (160 g) cup all purpose flour
• 3/4 tsp (4 g) salt
• 1/3 cup (60 – 65g) cooked Japanese short grain rice

Filling

• 2/3 cup (160 g) curry filling
• 5 small (45-50g) eggs
• 2/3 cup (50 g) cheese of choice

Yudane (Optional)

1. 1

   Bring water to a boil. Pour 40 ml of water over 40 grams of flour. Stir and then cover with cling wrap. Keep at room temperature for 1 hour or in the fridge overnight.

Dough

1. 2

   In a mixing bowl, combine milk, water, sugar, softened butter, yeast, bread flour, cake flour, and salt. Be sure to incorporate the water and extra flour from yudane if you are not using yudane. Mix until a dough forms.

2. 3

   Knead the dough for 5-7 minutes until smooth. Add the yudane (if using) and continue kneading until the yudane is fully incorporated, and the dough becomes elastic and slightly tacky. Add in the rice and knead until distributed evenly.

3. 4

   Cover the dough and place into the produce compartment of the fridge. Let it proof overnight or at least for 8 hours. Alternatively, let it proof in a warm place for about 1 hour, or until it doubles in size.

Soft-Boiled Eggs

1. 5

   Bring a large pot of water to a boil. Remove eggs from the fridge and gently lower the eggs in. Boil for 6 minutes for soft yolks. Transfer the eggs to an ice bath and let them cool completely before peeling.

Kare Pan Filling

1. 6

   Divide the curry into 5 equal portions and flatten it onto cling wrap. Place some cheese and the soft boiled egg in the middle.  Wrap it around a soft-boiled egg. Repeat for remaining 4 pieces and set aside.

Assemble the Kare Pan

1. 7

   Remove the dough from the fridge and let it sit at room temperature for 1 hour. Once the dough is about 17 C or doubled in size if proofing at room temperature, punch it down and divide it into 5 equal portions. Roll into a ball, cover and let it rest for 10 minutes.

2. 8

   Flatten each dough portion into a oval. Place the curry wrapped egg in the middle and bring the top edge to the bottom edge. Pinch the seams together tightly. Place the dough seam side down onto a piece of parchment paper.

3. 9

   Spray the dough with water and then coat in panko. Place it back onto the parchment paper. Let the assembled buns rest for 10 minutes.

4. 10

   Heat oil in a pot to 350°F (180°C). Carefully add the curry bread, frying for 15-20 seconds before flipping. Fry for 1 minute, then flip again and fry for another minute. Repeat until both sides are golden brown and evenly cooked. Transfer to a wire rack to cool.

5. 11

   Serve immediately and enjoy!!