Vegan Japanese Curry Buns
Ingredients
Potato curry
- 4 potatoes
- 1 yellow onion
- 4 cloves garlic, paste
- 1/2 tbsp ginger paste
- 1 tbsp sambal paste (optional)
- 1 tbsp ketchup or sugar
- 1 1/2 tbsp curry powder
- 1 tbsp garam masala
- 1 cup mix veggies
- 500ml water
- Salt for seasoning
- 2 - 3 tbsp oil for cooking
Dough
- 300g bread flour
- 70g cake flour
- 20g sugar
- 1/2 tsp salt
- 1 1/2 tsp instant yeast
- 250ml warm soy milk
- 2 tbsp vegan butter
- Oil for frying
Breading
- 200ml soy milk
- 2 tbsp cornstarch
- 1 cup breadcrumbs or Panko
Preparation
Potato curry
Heat 2 tbsp oil and sauté the chopped onion for a few minutes, then add in potatoes
Add in the curry powder, garam masala, sambal paste and ketchup or sugar, pour in 500ml water and cook until the potatoes are soft and tender
Add the mix veggies, cook until everything is well combined and keep in the fridge overnight
Dough
Mix all the dry ingredients, then add in warm soy milk and knead the dough into a ball
Add the vegan butter, mix and incorporate into the dough, knead until the dough is soft and smooth, cover and rest the dough for 1 hour
Divide the dough into 10 equal portions, roll out the dough into 9cm, fill the potato curry in the center and pinch the edges to seal the dough
Put the bun in the vegan egg wash and coat well, place the bun in breadcrumbs and coat well, let the bun rest for 30 minutes
Heat oil in a pot and deep fry the bun until golden brown, drain the bun on paper towel
Tips
This bun is best served warm and enjoyed
