Name: Kare pan toasties (Japanese curry bread)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 1 tbsp vegetable oil, plus extra for shallow-frying; 1 golden shallot, finely chopped; 2 garlic cloves, crushed; 150 gm butternut pumpkin, coarsely grated; 150 gm minced beef; 1 tbsp plain flour; 1 tbsp Japanese curry powder; 2 tbsps soy sauce; 2 tbsps mirin; 4 thick slices white bread; 50 gm softened butter; 20 gm finely grated parmesan cheese; 75 gm (1 cup) panko crumbs; 2 slices provolone; 2 cups finely shaved green cabbage; 1 tbsp rice wine vinegar; Micro coriander, to serve; Kewpie mayonnaise, to serve

Kare pan toasties (Japanese curry bread)

The famous Japanese curry bread gets a fast makeover in this easy toastie recipe.

Curry bread (kare pan toasties) on a dark grey plate

Serves 2

Prep

15M

Cook

25M

Total

40M

Kare pan is a Japanese curry filling wrapped in bread dough, coated in panko crumbs and deep fried. Here, we’ve made a simple version of Japanese curry bread for an easy weeknight meal. The recipe takes just over 30 minutes to make and results in golden brown, ultra-comforting toasties.

Ingredients

1 tbsp vegetable oil, plus extra for shallow-frying

1 golden shallot, finely chopped

2 garlic cloves, crushed

150 gm butternut pumpkin, coarsely grated

150 gm minced beef

1 tbsp plain flour

1 tbsp Japanese curry powder

2 tbsps soy sauce

2 tbsps mirin

4 thick slices white bread

50 gm softened butter

20 gm finely grated parmesan cheese

75 gm (1 cup) panko crumbs

2 slices provolone

2 cups finely shaved green cabbage

1 tbsp rice wine vinegar

Micro coriander, to serve

Kewpie mayonnaise, to serve

Method

1.Heat oil in a large non-stick frying pan over medium heat. Add shallot, garlic and cook, stirring occasionally until softened (4 minutes). Add butternut pumpkin and minced beef and cook, breaking up beef with back of a spoon until golden (6 minutes). Add flour and curry powder and stir to coat. Add soy, mirin and 125ml water, bring to a simmer, stirring occasionally, and cook until thickened slightly (2-3 minutes). Set aside to cool slightly.

2.Brush outside of bread with butter. Combine parmesan and panko on a large plate. Press buttered side of bread into crumb mixture and place crumb-side down. Spread minced beef over half the slices. Top with cheese and sandwich with remaining bread, crumb-side facing outwards.

3.Wipe out frying pan and return to medium heat. Add sandwiches and cook until golden and crisp (3 minutes). Turn and cook until golden (3 minutes).

4.Toss cabbage with vinegar in a bowl. Serve sandwiches with cabbage salad scattered with micro coriander and Kewpie mayonnaise.

Recipe by Jessica Brook

Styling by Lucy Busuttil