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 mixed vegetables
- 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
Breading
- 200ml soy milk mixed with 2 tbsp cornstarch (for vegan egg wash)
- 1 cup breadcrumbs or panko
Preparation
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 mixed vegetables, cook until everything is well combined, and refrigerate overnight.
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 circles, fill each with potato curry in the center and pinch the edges to seal.
Dip the bun in the vegan egg wash and coat well. Then place 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, then drain on paper towels.
Tips
This bun is best served warm and enjoyed fresh.
