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Kare Pan (Japanese Curry Bread) with Miyazakigyu Beef Curry
Prep Time: 2 Hours
Cook Time: 30 Minutes
Servings: 16 Kare Pan
Difficulty Level: 3
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Miyazakigyu Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE FILLING
Heat a cast iron skillet over medium-high heat, and add in the grapeseed oil.
Once the oil is hot, add in the Miyazakigyu Wagyu ground beef, breaking it up into pieces.
Brown the Wagyu beef, and cook it until it is no longer pink. Then, drain off the fat.
Reserve the cooked Wagyu beef by placing it in a casserole dish, and discard the fat.
Heat the cast iron skillet over medium-high heat, and add in the minced onion, diced carrots, and diced potato to the pan.
Cook for 5 minutes while stirring occasionally.
Then add in the beef stock, minced garlic, minced fresh ginger, kosher salt, and black pepper.
Bring this mixture to a simmer. Then, lower the heat to medium-low.
Let the mixture cook for 5 minutes while stirring occasionally.
Then, add in the Japanese Golden Curry squares, and stir until combined.
Turn off the heat, and transfer the mixture to the casserole dish with the cooked Wagyu beef.
Place the filling in the refrigerator to cool for 1 hour.
PREPARING THE MILK BREAD
Using a spatula, mix all of the milk bread ingredients (bread flour, all purpose flour, instant yeast, sugar, kosher salt, black pepper, warmed whole milk, and softened butter) together in a large bowl.
Once the mixture starts to come together, start kneading the dough with your hands.
Knead the dough on a flat surface for 7 minutes or until a smooth dough forms.
Place the dough back in the bowl, and cover the bowl with plastic wrap.
Let the dough bulk ferment for 1 hour.
Once the dough has bulk fermented, divide it into 16 equal-size portions.
Round each portion into a ball.
Cover the dough balls with plastic, and let them rest for 5 minutes.
Removing one dough ball at a time from the plastic, take the ball, and roll it into a 4-inch round. Make sure to flatten the dough around the edges.
Once each dough ball is rolled out, fill each 4-inch dough round with 1 1/2 ounces of the filling. Place the filling in the center of each dough round.
Wrap the dough up into a half moon shape, and pinch the edges together tightly to seal.
Fold the sealed edge over, and pinch it again to ensure that the filling won't leak out.
Place the Kare Pan seam-side-down on a parchment paper-lined baking.
Cover the assembled Kare Pan with plastic wrap.
Continue this (filling and sealing) process with each dough round.
Then, cover the Kare Pan with plastic wrap, and let them rise for 45 minutes.
PREPARING THE BREAD COATING
Heat a Dutch oven or small deep fryer with 4 cups of vegetable oil to 340°F.
While the oil is heating, start breading the Kare Pan.
Place the whisked eggs in a shallow bowl or pan, and roll each Kare Pan in it to coat.
Then, transfer the Kare Pan to the shallow bowl with the panko breadcrumbs, and coat.
Place the breaded Kare Pan on a baking sheet or large plate.
Repeat the process until all of the Kare Pan have been breaded.
Once the oil has reached 340°F, fry three Kare Pan at a time until golden brown.
During the frying process, rotate the Kare Pan with a pair of tongs to brown them evenly.
Place the golden brown, fried Kare Pan on a baking sheet lined with paper towels. Allow them to drain.
Repeat this until all of the Kare Pan are fried.
Discard the oil once it has cooled.
Serve the Kare Pan (Japanese curry bread) with Miyazakigyu Wagyu beef curry, and enjoy!
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