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This is my interpretation of a kind of street food I had when I visited Japan. They are crunchy balls of bread filled with Japanese brown curry. I couldn't get enough of them and neither will you.

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Recipe Summary test

prep:
25 mins
cook:
43 mins
additional:
8 hrs 25 mins
total:
8 hrs 93 mins
Servings:
12
Yield:
12 balls
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Add potatoes; cook until mostly tender, about 5 minutes. Add peas; continue cooking until potatoes are soft, 5 to 10 minutes. Drain.

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  • Melt butter in a large skillet over medium heat. Season ground beef with salt and pepper and add to the skillet with onion; cook and stir until beef is browned and onion is translucent, about 5 minutes.

  • Pour 2 1/2 cups water over beef mixture; bring to a boil. Reduce heat to medium and stir in potatoes and peas. Simmer, skimming scum off the surface, until flavors combine, about 15 minutes. Remove from heat and let cool, about 5 minutes. Add curry roux cubes; stir until dissolved.

  • Let curry mixture cool, about 20 minutes. Cover with plastic wrap and refrigerate until thickened, 8 hours to overnight.

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

  • Cut dough into 1/2-inch slices and roll out each slice to a 3-inch circle. Place a teaspoon of chilled curry into the center of each circle. Pull up sides of the circle over curry and pinch edges together to form a round ball.

  • Beat egg in a small bowl. Place panko bread crumbs in a shallow dish. Dip each ball of dough into the beaten egg. Press into bread crumbs to coat, shaking off excess.

  • Fry in the hot oil until evenly browned on all sides, 3 to 5 minutes.

Cook's Note:

In step 2, cover beef with the amount of water specified on the package of curry roux you are using.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

297 calories; protein 12.1g; carbohydrates 27.1g; fat 15.9g; cholesterol 44.6mg; sodium 273.1mg. Full Nutrition
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