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May 01, 2015

How to Make Vegetarian Japanese Curry Buns

By Stuart Turner

This week we're looking at Japanese food which caters to a range of dietary requirements, and today, we're cooking up some delicious vegetarian food! This recipe is suitable for anyone following a meatless diet, but it's also great if you're trying out meatless Monday. 

Plus you can even substitute the mushrooms for chicken if you prefer. 

You will need:

  • 80g Finely Chopped Onion
  • 120g Finely Chopped Carrot
  • 300g Finely Chopped Shiitake Mushrooms
  • 75g Japanese Curry Roux Squares
  • 500ml Water
  • 45g Cubed Cold Butter
  • 45g Flour
  • 500g Bread Flour
  • 60g Caster Sugar
  • Pinch of Salt
  • 1 Packet of Instant Yeast
  • 1 Large Beaten Egg
  • 50g Room Temperature Butter

Method

  • First we will make the bread dough. Mix together the bread flour, sugar, salt, yeast and egg until combined. 
  • Now mix in 1/3 of the butter at a time until you get a soft, elastic dough.
  • Cover with clingflim and place somewhere warm for about an hour.
  • Meanwhile you can start the curry. Heat a large saucepan with a little oil.Saute the onions and the carrot until they are soft and golden.
  • Now add the 500ml of water and leave to simmer.
  • In a seperate pan, fry up the shiitake mushrooms and pour away any excess liquid they release. Place the mushrooms into the saucepan.
  • Now crumble in the curry roux. Stir well.
  • Leave to shimmer whilst in a another pan, you make a flour roux. Melt the 45g of butter with the 45g of flour, and cook until thickened. 
  • Add this to the curry mixture and stir until thickened.
  • Now your dough has risen, portion it into 12. 
  • Roll into balls then flatten, and place a portion of the curry in the middle. Make sure the curry has cooled.
  • Wrap the dough around the curry and roll until smooth. Place on a baking tray lined with baking paper.
  • Proof for another 30 mins.
  • Bake the curry buns at 200c until golden on top.
  • Enjoy!

 


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