Japanese Steamed Curry Buns(Kareman)

Another Winter Favorite in the Konbini Series

Curry buns are another beloved winter snack in Japan, much like Nikuman. While steamed buns warm your hands on cold days, Japanese curry bread — often called Kare Pan — offers a different kind of comfort. Crispy on the outside and rich on the inside, these Japanese curry buns are a staple in bakeries and convenience stores alike.

As part of my convenience store series, this curry buns recipe was inspired by my own Keema Curry. When I first developed that recipe, I immediately thought it would make an incredible filling for a curry bun recipe. This time, I added cheese and steamed them instead of frying, creating a softer take on traditional curry bread Japanese style.

Inspired by Keema Curry

This Kare Pan recipe uses my Keema Curry as the base filling. The curry is thick, savory, and designed to hold its shape inside the dough. Because soy sauce is included in the filling, the flavor naturally leans toward a mild, rounded Japanese profile, even if you use a standard curry powder.

I personally use Japanese curry powder for this Japanese curry pan, but if you don’t have access to it, any regular curry powder works perfectly well. The overall seasoning will still resemble Japanese curry bread thanks to the balance of sweetness and soy-based umami.

The Taste of Japanese Buns Dough: Sweet and Fragrant

The dough for these Japanese curry buns includes curry powder not only for color but also to enhance the aroma. This creates a subtle curry bread flavor even before you reach the filling.

Sugar is also added to the dough, giving it the slightly sweet character typical of Japanese bakery-style bread. That sweetness balances the savory filling and makes this curry with bread combination feel distinctly Japanese.

Whether you call them curry buns, curry bread, or Japanese curry bun, this version is designed to let you enjoy the comforting flavors of Japan at home

Ingredients

Dough

Lukewarm water: ½ cup + 2 Tbsp (104°F / 40°C)
Dry yeast: 1 tsp
Sugar: ½ tsp

All-purpose flour: 1¾ cups
Curry powder: 2 tsp
Baking powder: 1 tsp
Salt: ¼ tsp
Sugar: 2½ Tbsp
Cooking oil: 1½ tsp

Filling

Ground meat of your choice: 1/3 lb
Onion, finely chopped: 1/2 medium
Grated garlic: 1 tsp
Grated ginger: 1 tsp
Tomato paste: 1½ Tbsp
Plain yogurt: 1½ Tbsp
Japanese curry powder: 1½ Tbsp
Sugar: 1 tsp
Water: 1/4 cup
Soy sauce: 1 tsp
Salt: 1/4 tsp
Cooking oil: 1 Tbsp
Chicken bouillon powder: 1/4 tsp

Shredded mozzarella cheese: 7 Tbsp

Instructions

1. Combine lukewarm water, yeast, and sugar in a bowl. Stir lightly and let sit for 5 minutes until foamy.

2. Add flour, curry powder, baking powder, salt, sugar, and cooking oil to the same bowl. Mix until no dry flour remains, then cover and rest for 10 minutes. Place the dough bowl over warm water (about 113°F / 45°C) and allow it to rise for 30 minutes until slightly expanded.

3. Meanwhile, prepare the curry filling. Place the onion, garlic, and ginger in a food processor and pulse until very finely chopped. Heat the cooking oil in a pot over medium-low heat. Add the minced aromatics and cook for 5–6 minutes, stirring frequently, until golden and fragrant.

4. Add the ground meat and cook until fully browned. Stir in the Japanese(or non Japanese) curry powder and coat evenly. Add tomato paste, yogurt, water, sugar, soy sauce, salt, and chicken bouillon powder. Stir well to combine. Reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally, until thick and concentrated.

5. Punch down the dough, knead for about 3 minutes, divide into 6 portions, shape into balls, and rest for 15 minutes.

6. Flatten each dough ball into about a 4-inch (10 cm) circle. Place cheese and curry filling in the center. Bring one pair of opposite edges together and pinch lightly. Bring the other pair together to form a diamond shape. Pinch the four seams closed, gather the corners at the top, and press the tip down slightly to seal.

7. Fill a steamer with water and bring it to a boil. Place the buns inside with the rounded side up, cover, turn off the heat, and let rest for 10 minutes.

8. Turn the heat back on. Once the water returns to a full boil, steam the buns for 12 minutes.

Japanese steamed curry buns(Kareman)

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Prep Time 2 hours hrs

Cook Time 15 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 6

Course: Snack

Cuisine: Japanese

Ingredients Method

Ingredients

  

Dough

• Lukewarm water: ½ cup + 2 Tbsp 104°F / 40°C
• Dry yeast: 1 tsp
• Sugar: ½ tsp
• All-purpose flour: 1¾ cups
• Curry powder: 2 tsp
• Baking powder: 1 tsp
• Salt: ¼ tsp
• Sugar: 2½ Tbsp
• Cooking oil: 1½ tsp

Filling

• Ground meat of your choice: 1/3 lb
• Onion finely chopped: 1/2 medium
• Grated garlic: 1 tsp
• Grated ginger: 1 tsp
• Tomato paste: 1½ Tbsp
• Plain yogurt: 1½ Tbsp
• Japanese curry powder: 1½ Tbsp
• Sugar: 1 tsp
• Water: 1/4 cup
• Soy sauce: 1 tsp
• Salt: 1/4 tsp
• Cooking oil: 1 Tbsp
• Chicken bouillon powder: 1/4 tsp
• Shredded mozzarella cheese: 7 Tbsp

Method

 

1. Combine lukewarm water, yeast, and sugar in a bowl. Stir lightly and let sit for 5 minutes until foamy.
2. Add flour, curry powder, baking powder, salt, sugar, and cooking oil to the same bowl. Mix until no dry flour remains, then cover and rest for 10 minutes. Place the dough bowl over warm water (about 113°F / 45°C) and allow it to rise for 30 minutes until slightly expanded.
3. Meanwhile, prepare the curry filling. Place the onion, garlic, and ginger in a food processor and pulse until very finely chopped. Heat the cooking oil in a pot over medium-low heat. Add the minced aromatics and cook for 5–6 minutes, stirring frequently, until golden and fragrant.
4. Add the ground meat and cook until fully browned. Stir in the Japanese(or non Japanese) curry powder and coat evenly. Add tomato paste, yogurt, water, sugar, soy sauce, salt, and chicken bouillon powder. Stir well to combine. Reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally, until thick and concentrated.
5. Punch down the dough, knead for about 3 minutes, divide into 6 portions, shape into balls, and rest for 15 minutes.
6. Flatten each dough ball into about a 4-inch (10 cm) circle. Place cheese and curry filling in the center. Bring one pair of opposite edges together and pinch lightly. Bring the other pair together to form a diamond shape. Pinch the four seams closed, gather the corners at the top, and press the tip down slightly to seal.
7. Fill a steamer with water and bring it to a boil. Place the buns inside with the rounded side up, cover, turn off the heat, and let rest for 10 minutes.
8. Turn the heat back on. Once the water returns to a full boil, steam the buns for 12 minutes