Japanese Curry Salt Bread
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Salt bread filled with thick Japanese beef curry, peas and carrots, butter, and mozzarella cheese. The curry filling is chilled until firm enough to shape into balls before rolling into the bread dough.
- Time
- 16 hours 50 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 40 g
- 240 g
- 80 g
- 360 g
- 60 g
Weights are estimates. Together, the ingredients weigh about 595 g before cooking, which is about 100 g per serving.
Steps
Brown the ground beef in a pan, breaking it up as much as possible while it cooks.
Add the water to the browned beef. Add the curry blocks and stir until they have dissolved.
Continue cooking the curry mixture until it is thick rather than watery, using less water than you normally would if needed. The filling should be firm enough to handle when rolling the salt bread.
Add the peas and carrots and stir them into the curry mixture.
Transfer the curry filling to a container and refrigerate until cool and firm. The transcript recommends refrigerating it overnight.
When ready to shape the bread, take a small portion of the chilled curry filling and roll it into a ball.
Place the curry ball next to a butter block and a mozzarella cheese block on the salt bread dough, then roll the dough into shape according to the salt bread recipe.
Repeat with the remaining dough and filling. Complete the second proof and bake as you normally would for salt bread.
Bake the salt bread in butter as described in the transcript, then enjoy it while warm.
Notes
The source provides the curry filling and stuffing instructions but refers to a separate salt bread dough recipe. It does not provide the dough ingredients, the amount of butter or filling per roll, second-proof duration, oven temperature, baking time, or the exact baking method. Follow the creator's separate salt bread recipe for those details. The transcript specifically recommends making the filling thick and chilling it overnight so it can be formed into balls.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 333
- Protein
- 15 g
- Carbs
- 33 g
- Fat
- 16 g
- Fiber
- 2 g
Where the calories come from
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